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The Stocked Kitchen: One Grocery List . . . Endless Recipesby Sarah Kallio
Synopses & Reviews
The monumental statues of Easter Island, both so magisterial and so forlorn, gazing out in their imposing rows over the island’s barren landscape, have been the source of great mystery ever since the island was first discovered by Europeans on Easter Sunday 1722. How could the ancient people who inhabited this tiny speck of land, the most remote in the vast expanse of the Pacific islands, have built such monumental works? No such astonishing numbers of massive statues are found anywhere else in the Pacific. How could the islanders possibly have moved so many multi-ton monoliths from the quarry inland, where they were carved, to their posts along the coastline? And most intriguing and vexing of all, if the island once boasted a culture developed and sophisticated enough to have produced such marvelous edifices, what happened to that culture? Why was the island the Europeans encountered a sparsely populated wasteland?
The prevailing accounts of the island’s history tell a story of self-inflicted devastation: a glaring case of eco-suicide. The island was dominated by a powerful chiefdom that promulgated a cult of statue making, exercising a ruthless hold on the island’s people and rapaciously destroying the environment, cutting down a lush palm forest that once blanketed the island in order to construct contraptions for moving more and more statues, which grew larger and larger. As the population swelled in order to sustain the statue cult, growing well beyond the island’s agricultural capacity, a vicious cycle of warfare broke out between opposing groups, and the culture ultimately suffered a dramatic collapse.
When Terry Hunt and Carl Lipo began carrying out archaeological studies on the island in 2001, they fully expected to find evidence supporting these accounts. Instead, revelation after revelation uncovered a very different truth. In this lively and fascinating account of Hunt and Lipo’s definitive solution to the mystery of what really happened on the island, they introduce the striking series of archaeological discoveries they made, and the path-breaking findings of others, which led them to compelling new answers to the most perplexing questions about the history of the island. Far from irresponsible environmental destroyers, they show, the Easter Islanders were remarkably inventive environmental stewards, devising ingenious methods to enhance the island’s agricultural capacity. They did not devastate the palm forest, and the culture did not descend into brutal violence. Perhaps most surprising of all, the making and moving of their enormous statutes did not require a bloated population or tax their precious resources; their statue building was actually integral to their ability to achieve a delicate balance of sustainability. The Easter Islanders, it turns out, offer us an impressive record of masterful environmental management rich with lessons for confronting the daunting environmental challenges of our own time.
Shattering the conventional wisdom, Hunt and Lipo’s ironclad case for a radically different understanding of the story of this most mysterious place is scientific discovery at its very best.
"Basing their recipes on their blog, TheStockedKitchen.com, Kallio and Krastins present a collection of 300 recipes that can be created using the ingredients from one standard grocery list; several copies of the list can be torn out from the back of the book. There are no specialty items, which the authors determined were a waste of shelf space and money; rather, the list consists of standard pantry fare like bread crumbs, chicken broth, cream cheese, peanut butter, ham, and marinated artichoke hearts, which can be found in any grocery store. Recipes veer toward throwback; appetizers consist of various things (artichoke hearts, pineapple, chicken, shrimp) wrapped in bacon, layered dips, cheese balls, and rollups. Salads are customized via homemade dressings like honey apricot, BBQ vinaigrette, and salsa ranch. Main dishes include pasta bakes, pizzas, and various meat-centric entrees like blue cheese and pear chicken, flank steak rollups, burgers, tacos, and seafood nachos. Many of the desserts rely on either boxed brownie mix or yellow cake mix. This book may be helpful for people who just want to get dinner on the table, but overall, it's a limiting cooking strategy that feels especially dated in an age when there's more access to more exciting quality ingredients than ever before. (July)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
We’ve all had that moment during the day when we ask with a pit in our stomach, “What am I going to make for dinner?” We stand in our kitchens having a conversation with ourselves (hopefully silently), “I don’t have anything to make.... What I planned doesn't sound good.... I don’t have any time to cook let alone get to the store.”
Families across the country are continually searching for a way to make the process easier. Many get discouraged into pre-packaged complacency, which doesn’t satisfy any real cravings. Bookstores contain myriad cookbooks toting catch phrases like “Quick and Simple” or “Cheap and Easy.” The recipes may be quick, but they often require readers to purchase random ingredients they'll never use again. As a result, home cooks find themselves burdened with cluttered pantries, refrigerators, and cupboards filled with hundreds of dollars of cookbooks and specialty items like “red pepper paste” and are still left without an easy to use, versatile, and effective system for getting dinner on the table. That's where Sarah Kallio, Stacey Krastins, and The Stocked Kitchen comes in!
The Stocked Kitchen™ is the first complete meal creation system with only one standard list of groceries. If your kitchen is "Stocked" with these ingredients you will always have what you need to create any of the 300 delicious recipes found in this book. These recipes have been used for all of the authors' own dining needs, including meals for drop-in guests, special occasions, and every-night family dinners. The Stocked Kitchen encompasses all parts of the meal creation process from shopping, to storing, to cooking, to serving. The results are delicious, “guest worthy” meals made from real, basic ingredients.
Sarah and Stacey have proven The Stocked Kitchen™ system works. It has reduced their grocery bills, stress levels, trips to the market, and food waste. Create more delicious meals while removing the handcuffs of pre-planning. One grocery list, endless recipes!
A revolutionary cookbook that standardizes the ingredients in your kitchen, providing one complete grocery list that can make more than 300 recipes.
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