Synopses & Reviews
Most cookbooks are designed to answer the question “What do I want to eat?” Practical Food for the Curious Cook tackles the more realistic and fundamental question, “What do I have to eat?” Did turnip turn up in your local farm CSA? Maybe chard was marked down at the local market, or your neighbor had a surplus of zucchini. Flip through each page to find a beautiful illustration of a raw ingredient, like carrots, beets, kohlrabi or okra and a description of all the ways to prepare it. Roasted, steamed, boiled, grilled! Also available, is a list of ingredients it goes well with. Fortunately, you can mix almost anything and you are well on your way to a colorful roasted vegetable medley. There are no measurements to follow, no timers to keep track of. Maximus Thaler and Dayna Saffertein will guide you to provide cooking inspiration, not cooking dogma. Practical Food for the Curious Cook is for everyday people who want to regain a relationship with their food.
Along with gorgeous renditions of raw ingredients, readers will discover descriptions and a list of all the ways to prepare them.
"What do I have to eat?"
Long before supermarkets taught us what we should buy to eat, we simply looked around and ate what looked good. A Curious Harvest marks a return to this kind of thinking. Focusing on ingredients, from the common to the curious, rather than finished dishes Maximus Thaler of The Gleaner's Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists. Inside each ingredient is beautifully and reverently illustrated by Dayna Safferstein. On each page is information about storing and preparing, when to roast and when to juice, and what goes well with what. What you won't find are complicated recipes requiring expensive trips to the supermarket. The result is nothing short of radical.
About the Author
While a resident at the cooperative living Crafts House on the campus at Tufts University, Maximus Thaler started cooking for large groups of people. His creative efforts there were recently the subject of a limerick on NPR's "Wait, Wait Don't tell me." He's spent summers cooking for the Bread and Puppet Theatre, a radical puppet theatre in northern Vermont where he fed 100 people on approximately $1 per person per day. This is where Maximus learned how to cook large quantities of high quality food at almost no cost. In January 2013 Maximus started the process of opening The Gleaners' Kitchen. The Kickstarter campaign has raised over $3,000. The project has been featured in Time Magazine, The Boston Globe, The Huffington Post, Boston Public Radio and many other news publications and blogs. www.thegleanerskitchen.org
Dayna Safferstein is an illustrator and silkscreen artist, and graduate of The School of the Museum of Fine Arts, Boston and Tufts University. Dayna has a special affinity for drawing food, with a focus on vegetables. Her work has been featured in numerous Boston shows, as well as in Vermont and California. Among her recent freelance clients are the Balagan Film Series, Salad Magazine, and Carlson Media Coaching. She is currently collaborating with author Helen Jonsen (author of Kangaroo's Comments and Wallaby's Words) to produce a children's e-book. www.cargocollective.com/daynasafferstein