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1 Beaverton Cooking and Food- Sustainable Cooking

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The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans

by

The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans Cover

 

Synopses & Reviews

Publisher Comments:

The Sustainable Kitchenbrings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair, using recipes adapted for exciting home cooking. Its two talented chefs share their passion for the culinary arts and their regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available. These connections encourage regional food supplies and a strong local economy, maintain community, foster earth stewardship, and protect the future of family farms.

The Sustainable Kitchenfocuses strongly on ingredients, offering a chef's insights into how and why to combine several together into a sauce, soup or ragot for optimum flavor. The sumptuous recipes are offered as guidelines-the basis for inspiration, but not as absolutes-to allow for local market variations and a dash of spontaneity. Recipes include the full range, with special sections featuring entrees:

from oceans and rivers-seafood

from forests and farms-game, meat and poultry

from fields and gardens-vegetarian

Additional sections cover the basic tastes, tips for pairing food and wine, preserving the harvest, and "Notes to the Cook"-collecting useful recipes for basic vinaigrette, vegetable stock, crme frache, pasta dough, and much more.

Stu Stein and Mary Hinds are executive chefs at The Peerless Restaurant in Ashland, Oregon, which they own together. Both award-winning chefs with national experience, Stu has also appeared as featured chef on the nationally syndicated cooking series New American Cuisine and has contributed to several cookbooks.

Judith Dern has won awards for her food writing.

John Rizzo's prized photographs have appeared in many cookbooks and periodicals.

Review:

"Stein and Hinds's Peerless Restaurant in Oregon's Rogue Valley is becoming one of the compulsory stops for foodies making West Coast pilgrimages to places like Chez Panisse and French Laundry. Now the restaurant's executive chefs present the philosophy and recipes that inform their cooking from seasonal Northwest ingredients. Eating is political for the authors, and they make a strong case for home cooks as well as restaurant chefs to support local farmers and purveyors to 'encourage a regional food supply and a strong local economy, maintain a sense of community, encourage earth stewardship, and protect the future of small to medium-size family farms.' Sprinkled between elegant recipes for Sweet Corn and Shiitake Mushroom Custard and Pan-Seared Alaskan Sablefish with Green Garlic, Fiddlehead Ferns and Soft Polenta are profiles of farmers and fishermen, as well asconcise, non-preachy explanations of the environmental consequences of different production methods, in order to help readers make responsible and sustainable choices. The emphasis is firmly on Pacific Northwest products, especially fish and seafood, but each recipe offers substitutions to encourage cooks to use sources from close to home. The first step to a good meal is quality ingredients, and for Stein and Hinds that starts with knowing where your food comes from. 30 color and b&w photos. (June)" Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

About the Author

Stu Stein is an Executive Chef at The Peerless Restaurant in Ashland, Oregon which he owns with his partner Mary Hinds. An award-winning chef whose history includes work in France, Atlanta, Kansas City and Washington D.C., he has been a featured chef on the nationally syndicated cooking series "New American Cuisine"and a Chief Instructor at the California Culinary Academy. He has contributed to several cookbooks.

Product Details

ISBN:
9780865715059
Subtitle:
Passionate Cooking Inspired by Farms, Forests and Oceans
With:
Hinds, Mary
With:
Hinds, Mary
With:
Dern, Judith
Author:
Hinds, Mary
Author:
Stein, Stu
Author:
Dern, Judith H.
With:
Dern, Judithh
Publisher:
New Society Publishers
Subject:
General
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Copyright:
Publication Date:
May 2004
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
9.00 x 8.00 in

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Related Subjects

Cooking and Food » Sustainable Cooking
Home and Garden » Sustainable Living » Food

The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans Used Trade Paper
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Product details 288 pages New Society Publishers - English 9780865715059 Reviews:
"Publishers Weekly Review" by , "Stein and Hinds's Peerless Restaurant in Oregon's Rogue Valley is becoming one of the compulsory stops for foodies making West Coast pilgrimages to places like Chez Panisse and French Laundry. Now the restaurant's executive chefs present the philosophy and recipes that inform their cooking from seasonal Northwest ingredients. Eating is political for the authors, and they make a strong case for home cooks as well as restaurant chefs to support local farmers and purveyors to 'encourage a regional food supply and a strong local economy, maintain a sense of community, encourage earth stewardship, and protect the future of small to medium-size family farms.' Sprinkled between elegant recipes for Sweet Corn and Shiitake Mushroom Custard and Pan-Seared Alaskan Sablefish with Green Garlic, Fiddlehead Ferns and Soft Polenta are profiles of farmers and fishermen, as well asconcise, non-preachy explanations of the environmental consequences of different production methods, in order to help readers make responsible and sustainable choices. The emphasis is firmly on Pacific Northwest products, especially fish and seafood, but each recipe offers substitutions to encourage cooks to use sources from close to home. The first step to a good meal is quality ingredients, and for Stein and Hinds that starts with knowing where your food comes from. 30 color and b&w photos. (June)" Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
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