I Ve Always Said That It S In A Chef S DNA To Utilize What Would Otherwise Be Thrown Away We Are Hardwired To Take The Uncoveted And Make It Delicious But Doug McMaster Is On Another Level Entirely He Is Doing Some Of The Most Thorough And Thoughtful Work On Food Waste Today This Book Gives You Than A Glimpse Into His Mind It Provides A Much Needed Roadmap For A Future Of Limited Resources And Growing Demands Dan Barber, Chef Co Owner Of Blue Hill And Blue Hill At Stone BarnsSilo Maps Out An Extraordinary New Plan From Radical Young Chef Douglas McMaster, Founder Of SILO The First Zero Food Waste Restaurant A Food System For The Future He S A Man On A Mission Dedicated To Weaning Us From Our Entrenched And Over Processed Food Habits, Encouraging Us To Go For The Purest, Most Natural And Efficient Way To Cook And Eat, Committed To De Industrializing Our Food System So That We Eat Fresh, Waste Less And Make The Most Of What Nature Gives Us Sustainability, Organic, And Vegan Are Words You Won T Find In This Enlightening Polemic On The Future Of Food As We Know It Here Are Some That You Will Closed Loop Systems, Radical Suppliers, Off Grid Ingredients, Waste Free Prep And Clean Farming These Are Just Some Of The Raw Ingredients Deftly Chopped And Mixed Into An Irresistable And Intoxicating Fusion Part Inspiration, Part Practical Kitchen Know How, Part Philosophy Just Add Anarchic Flavours And A Dash Of Pure Hope For A Beautifully Crafted Book Destined To Be A Refreshingly Radical Addition To Your Kitchen Library.
Is a well-known author, some of his books are a fascination for readers like in the Silo book, this is one of the most wanted Douglas McMaster author readers around the world.
- 176 pages
- Douglas McMaster
- 15 September 2019 Douglas McMaster