Combining great food with environmental principles, growing and shopping tips with a taste of the good life, THE ACORN HOUSE COOKBOOK is a must for those who love cooking and care about the planet.
British households dump just under a third of all the food they buy - more than 15p of each GBP1 spent on food is wasted. Furthermore, about one-fifth of our carbon emissions are related to the production, processing, transport and storage of food.
Arthur Potts Dawson is on a mission to change our throwaway habits. With his personal guide to seasonal food and how to cook it, award-winning recipes, and chapters on every aspect of simple, sustainable cooking - from how to source locally-grown to kitting out an eco-kitchen (complete with wormery) - the culinary revolution starts here!
Rezensionen / Stimmen
[on Acorn House] 'Nowhere else is it possible to feel quite so virtuous while stuffing yourself with the finest food and drink the planet has to offer.' * <i>ES Magazine</i> * eco-cooks listen up: if you want to know what's in season and how to cook it The Acorn House Cookbook is the perfect guide. * <i>Square Meal Magazine</i> * The recipes are simple and delicious... It is a wonderful thing that we rediscover the joys of gardening and food cultivation. * New Statesman *
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Mono line drawings throughout
Maße
Höhe: 229 mm
Breite: 195 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-340-95460-7 (9780340954607)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Arthur Potts Dawson has worked with all the big names - the Roux brothers, Rowley Leigh, Rose Gray and Ruth Rogers. A former Head Chef at the River Cafe, he restyled Petersham Nurseries, relaunched Cecconis, and worked as executive chef for Jamie Oliver's Fifteen Restaurant. He's now making a name for himself as executive chef at London's award-winning Acorn House Restaurant. Arthur is a member of the English Slow Food Association, and a lifelong supporter of organic products and local suppliers. THE ACORN HOUSE COOKBOOK is his first book.
