My kind of cookbook, eating fresh, cooking healthy, saving, preserving, storing & using every part that is usable.
I have found a cookbook after my heart. for cooking from scratch, with minimal waste, this cookbook feels made for frugal moms. If you have followed my blog & Facebook page for any length of time you know I believe in as little waste as possible, making family meals & all thing frugal. Using. This cookbook is the way I cook in print, each meal leads to the next meal leaving getting the maximum usage from our food, real food.
Head to the supermarket, farmers market or to your backyard garden & get a copy of this book The Kitchen Ecosystem by Eugenia Bone featuring chapters on using, cooking with & saving Such as Introduction, How to use this book, The Recipes, And Preserving & Recipe Techniques. Just under the subheading “The Recipes” you cab learn great recipes for each of these foods, Apples, Apricots, Artichokes, Asparagus, Beef, Beets with greens, Cabbage, Carrots with greens, Cherries, Chicken, Corn, Cranberries, Cucumbers, Currants, Duck, Fennel, Figs, Ginger, Grapes, Lemons, Lobster, Mushrooms (Cultured & Wild), Mussels, Onions, Oranges, Peaches, Peas, Peppers (Sweet, Cherry & Hot), Plums, Pork, Radishes with greens, Rhubarb, Saltwater fish, Strawberries, Tomatoes, Trout, Watermelons, Zucchini, And Condiments, Necessities, & Luxuries.
I decided for the very first recipe to try one with cabbage because well we had a garden fresh winter cabbage sitting here ready to use. I decided to make Marilee’s Coleslaw. The picture of the coleslaw did show the cabbage very finely shredded cabbage, I did decide to just cut ours thicker with a knife, my husband loves coleslaw but prefers the bigger pieces (pictured). I subbed the white whine vinegar for coconut water vinegar, the olive oil for sesame oil, & with the help of my 14 year old daughter made a coleslaw that my husband loved & I am happy to add to our collection of coleslaw recipes fresh from the garden.
The concept of this book is to show you how to cook amazing dishes with as many seasonal ingredients as possible, using some while the ingredients are fresh, & preserving the rest to use later.
About the book: Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved, and in a main dish.
Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.
Author Bio: EUGENIA BONE is the author of At Mesa’s Edge and Italian Family Dining. Her work has appeared in Saveur, Food and Wine, Gourmet, the New York Times, and many other publications.
This book would make a great gist for anyone who grows a garden, has a family or just loves to cook.
“I received this book from Blogging for Books for this review.”
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