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“This is not a cook book but a true source of knowledge and inspiration.” - Zero Waste Europe
“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 more 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 Barns
"Silo, in East London, is Britain’s first zero-waste restaurant, and this fascinating book sets out the vision and the methods behind what it does. Judges described it as ‘an unprecedented, inspiring, stand-alone book’, taking readers on ‘a fascinating journey to achieve zero waste.’ It’s ‘trailblazing, exciting, relentless and uncompromising’ and made all the more valuable because ‘the author is also not afraid to include his failures too.’ In the end, said the jurors, ‘the book leaves you in no question about his revolutionary approach to cooking as his thoughts are conveyed with true conviction and diplomacy.’ - Food Book Award 2020 finalist, The Guild of Food Writers
Silo 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.
"Off-grid ingredients,” "waste-free prep” and “clean farming” are just some of the concepts you will find in this roadmap for the future of food as we know it. Delicious seasonal recipes, from Rhubarb, Sour Cream & Elderflower to Potato Dumplings and Black Garlic Paste, allow you to put the theory into practice. Part inspiration, part practical kitchen know-how, part philosophy -- along with a dash of pure hope -- this beautifully crafted book will be a refreshingly radical addition to your kitchen.
“This is not a cook book but a true source of knowledge and inspiration.” - Zero Waste Europe
“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 more 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 Barns
"Silo, in East London, is Britain’s first zero-waste restaurant, and this fascinating book sets out the vision and the methods behind what it does. Judges described it as ‘an unprecedented, inspiring, stand-alone book’, taking readers on ‘a fascinating journey to achieve zero waste.’ It’s ‘trailblazing, exciting, relentless and uncompromising’ and made all the more valuable because ‘the author is also not afraid to include his failures too.’ In the end, said the jurors, ‘the book leaves you in no question about his revolutionary approach to cooking as his thoughts are conveyed with true conviction and diplomacy.’ - Food Book Award 2020 finalist, The Guild of Food Writers
Silo 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.
"Off-grid ingredients,” "waste-free prep” and “clean farming” are just some of the concepts you will find in this roadmap for the future of food as we know it. Delicious seasonal recipes, from Rhubarb, Sour Cream & Elderflower to Potato Dumplings and Black Garlic Paste, allow you to put the theory into practice. Part inspiration, part practical kitchen know-how, part philosophy -- along with a dash of pure hope -- this beautifully crafted book will be a refreshingly radical addition to your kitchen.
Douglas McMaster is a chef, restaurateur, Master Chef UK finalist, and pioneer of the zero-food waste movement. He has worked in over 20 restaurants in Europe and Australia, including St John, London’s acclaimed nose-to-tail shrine, Heston Blumenthal’s renowned The Fat Duck, and wild food-foraging-locavore temple, Noma, in Copenhagen. In 2014 Doug opened Silo, the first zero-waste restaurant, now located in Hackney, East London, where they mill their own flour, brew their own beer, source wonky and off-grid plant food, and compost their own waste. He thinks about pure, natural foods every day.
Words From The Tribe
Introduction
Motive
The Circumstances That Motivated Silo
The Peasant And The Prophet
I Am Not The Chosen One
The Best Chefs Can’t Cook
Imagine A World Without Waste
Wasted
The Vegans Are Coming
The Dark Days
‘I Don’t Do Drugs, I Am Drugs’
Carrots Cooked In Compost
Existential Ice Cream
Ideas
The Theoretical Overview Of Silo’s Systems And Ideas
An Industrial Food System
A Silo Food System
Zero Waste: Food
Zero Waste: Natural Materials
Zero Waste: Glass
The Silo Diet
Can Eating Meat Be Ethical?
Direct Trade Vs Indirect Trade
The Future Of Direct Trade
Rationalizing The Industry
Tea
Coffee
Botanical Drinks
Wine
Cocktails
The Origins Of Food
Sea
Ship
Wild
Farm
Dairy
Rewilding
Thought Process
The Silo Food System
Formula
The Execution Of The Product True To The Ideas
The Silo Formula
Zero Waste: Basic Ingredients
Zero Waste: Basic Materials
The Menus
January
February
March
April
May
June
July
August
September
October
November
December
Plant Preparations
Ferments, Pickles & Preserves
Stocks, Sauces & Oils
Meat, Fish & Dairy
Nuts, Grains, Seeds & Sweet Things
Ice Creams & Sorbets
No Conclusion
What We Have Learned
Waste Is A Human Thing
All Is Machine
Change Is Hard
Add Beauty
Breed Intuition
Creativity Will Save Us?
Perfection Doesn’t Exist
Perspective Is A Beautiful Thing
Don’t Forget To Smell The Flowers
Zero Waste Is Nature
A Zero Waste Glossary
Index
Acknowledgements
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe, Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9781782406136 |
| ISBN-10: | 1782406131 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | McMaster, Douglas |
| Hersteller: | Quarto Publishing PLC |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 211 x 164 x 20 mm |
| Von/Mit: | Douglas McMaster |
| Erscheinungsdatum: | 27.06.2019 |
| Gewicht: | 0,466 kg |
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