Synopses & Reviews
Almost twenty years ago, some of the most revered chefs in the world — including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters — looked at the way Americans were eating and decided that they had to help change it. They had watched while processed foods replaced fresh food in our supermarkets. They saw family farms disappear and huge agribusiness corporation take over. They worried about obesity in children and adults and the associated illnesses. And they realized that Americans were losing the joy of cooking and eating fresh food.
In 1993, these visionary chefs founded Chefs Collaborative and vowed to use their influential restaurants to educate the public about a better way to nourish ourselves, a way that would be better for the planet, for our health, and for our communities. The declaration they created at that meeting traveled around the country and was signed by chefs in every state. They stated their goal: Support small farms, healthy food, and sustainable agriculture for everyone. They would do so through research and educational programs, but mostly by cooking delicious food that showed America that eating healthy, sustainable food is not only good for us and the environment — it is also pure pleasure.
Now more than 12,000 strong, the Chefs Collaborative network includes top American chefs who have been a significant force in the food revolution that's improved the way Americans eat.
With over 115 original recipes from over 115 of Americas best chefs, The Chefs Collaborative Cookbook celebrates that revolution and translates the tenets of sustainable food production into actual recipes that most any home cook can prepare. The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those “main” ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists. The visually rich package contains over 50 finished dish photos.
"There is no greater joy than sharing food around the table. The Chefs Collaborative Cookbook is filled with sustainable recipes that will enrich your palates and your plates for years to come!" Laurie David, Producer, Environmental Activist, and Author of The Family Dinner
"Good food from family farmers feeds us, body and soul. The many delicious meals you will cook from these recipes will add up to big changes for our farmers, our families, our communities, and our planet." Willie Nelson, President and Founder of Farm Aid
"Creative, sustainable, and mouth-watering recipes from some of my favorite chefs, all featuring a bounty of seasonal ingredients. This exciting and beautiful book is a treasure-trove of inspiration and a celebration of cooking with the best of what nature provides." Terry Walters, Author of Clean Food
"The Chefs Collaborative Cookbook shows us how to think like a sustainably minded chef, with fantastic recipes and tips for making wise choices. Practical information makes it possible to take meaningful steps away from our industrialized food system." Robert Kenner, Director of Food, Inc.
"The Chef's Collaborative Cookbook brings together the wisdom and experience of incredible chefs and the farmers who grow our food, bringing their wonderful ideas and methods into the home cook's kitchen. The overall commitment to sustainable methods will help you understand how what you eat doesn't just impact your health, but the health of the earth as well." Nell Newman, President of Newman's Own Organics
"Issues like eating locally, the 'center of the plate', and sustainability are part of today's everyday lexicon thanks to Chefs Collaborative. These ideas were far from mainstream in 1993, when the Collaborative was founded. I am sure Chefs Collaborative will be as successful in its next 20 years and at the forefront of tackling important issues that will make a difference to the health of our planet and its people." Sara Baer-Sinnott, President of Oldways
About the Author
Chefs Collaborative: Boston, Massachusetts
Ellen Jackson: Portland, Oregon
Table of Contents
TABLE OF CONTENTS
Foreword by John Ash, Chefs Collaborative founding member
Foreword by Michael Leviton, Chefs Collaborative Chairman of the Board
Vegetables, Fruit, and Legumes
Meat and Poultry
Fish and Seafood
Dairy and Eggs