In the first cookbook from the Chefs Collaborative, food and sustainability take center stage. Pairing taste and ingredients with conscientiousness for the environment (in both a global and local sense), this book offers insight into scrumptious cooking with a conscience. Written with the premise that “food grown near to us is... fresher [and] offers... the opportunity to explore and eat from the regional edible plants available to us,” the cookbook focuses on local, seasonal ingredients. Divided into four main sections, every ingredient has its day in the sun. The recipes range from the simple but tasty (such as grilled eggplant with roasted red pepper and black olive salad and buttermilk fried chicken) to more complex dishes, like traditional coq au vin and grilled skin-on striped bass with summer tomatoes and horta. With contributions from multiple well-known and respected chefs, including Peter Hoffman and Jesse Cool, and informative sections on how to make the reader’s food “better for the environment” and “fresh from the freezer,” this book will cause even the seasoned chef look at his or her surroundings in a whole new light and with a new appetite. (Apr.)
Reviewed on: 03/04/2013 Release date: 03/01/2013 Genre: Nonfiction
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