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About this product
- Description<b>Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its life cycle : fresh, preserved, and in a main dish.</b> Seasoned cooks kw that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for ather. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and ather evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just eugh stock to make stracciatella for two. The small steps in creating supporting ingredients actually <i>saves</i> time when it comes to putting together dinner. Delicious food is t only a matter exceptional recipes although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
- Author BiographyEugenia Bone s writing has<b></b>appeared in the <i>New York Times</i>, <i>The Denver Post</i>, <i>Saveur</i>, <i>Food & Wine</i>, and <i>The National Lampoon</i>, among other publications. She is the author of Mycophilia, hailed by <i>The New York Times</i> as A delicious, suprising and dizzyingly informative book and of Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Food. She lives in New York City and Colorado.
- Author(s)Eugenia Bone
- PublisherRandom House USA Inc
- Date of Publication21/10/2014
- SubjectFood & Drink: General
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintClarkson Potter
- Out-of-print date02/03/2016
- Content Note60 colour photos and illustrations
- Weight1193 g
- Width191 mm
- Height235 mm
- Spine35 mm
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