- Paperback: 230 pages
- Publisher: New Society Publishers (1 May 2004)
- Language English
- ISBN-10: 086571505X
- ISBN-13: 978-0865715059
- Product Dimensions: 22.6 x 19.8 x 1.8 cm
- Amazon Bestsellers Rank: 1,308,463 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Brings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair using recipes adapted for exciting home cooking. Its two talented chefs share their passion for the culinary arts and their regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available. These connections encourage regional food supplies and a strong local economy, maintain community, foster earth stewardship, and protect the future of family farms.
About the Author
Stu Stein and Mary Hinds are Executive Chefs at The Peerless Restaurant, which they own together, in Ashland Oregon. Both award-winning chefs with national experience. Stu has also appeared as featuree chef on the nationally syndicated cooking series "New American Cuisine" and has contributed to several cookbooks, and Judith Dern has won awards for her food writing. John Rizzo's prized photographs have appeared in many cookbooks and periodicals.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars (5 customer reviews)
18 of 19 people found the following review helpful:
5.0 out of 5 stars
Restaurant-Quality Food for the Home Kitchen, 15 Jun 2004
By E. Deland - Published on Amazon.com
This review is from: Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans (Paperback)
OK, let's get the disclosures out of the way: my husband and I are fortunate to live near Ashland, OR and we are huge fans of the Peerless Restaurant. I was also fortunate to be one of the recipe testers while they were writing their book. That said, this is a great cookbook with very do-able recipes that any home cook with a little bit of experience should be able to do. I tried 6 of the recipes during the testing phase and a couple of others since the book just came out and they were all winners.I might not be able to duplicate the beautiful presentations that Stu and Mary offer at Peerless but the flavors of the home-cooked versions as compared to the restaurant versions are right on. The recipes give clear instructions, advice regarding advance preparations, ideas for substitutions, and wine recommendations.
Interspersed with the recipes are essays on how to make food choices that are good for our planet, eating seasonally, and interviews with artisanal food producers which give the reader an appreciation for the foods we eat and an understanding of how they are grown and produced.
This is an excellent, fun-to-read introduction to sustainable and seasonable cooking that tastes great too!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The why of what you eat, 21 Feb 2008
By Cecil Bothwell "Author of "Whale Falls: A... - Published on Amazon.com
This review is from: Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans (Paperback)
The intent of most vegetable gardeners extends beyond the carefully nurtured ecosystem to the plate. An early entry into the gardening cookbook category, The Victory Garden Cookbook by Marian Morash (Knopf, 1982), has long been a favorite of mine, with its delicious recipes side-by-side with planting and cultivating suggestions and the sometimes too-precious stories about the famous made-for-PBS garden. But that book stops short of integration into the wider food equation, the systems that feed us. Enter The Sustainable Kitchen.
A cookbook, this collection of scrumptious recipes is interspersed with theory. Though this isn't a large volume it is amazingly comprehensive, carrying you through from appetizers to nuts with seasonal dessert recipes that range from the crunch of Sun-Dried Cherry Biscotti to the liquid -- Chilled Syrah Poached Rhubarb Soup. Recipe ingredients include fish, shellfish, poultry, beef, pork, game, eggs, cheeses, and wild mushrooms, as well as fruits and vegetables, and a section on wine selection offers a splendid short course on a complex subject.
Whether you are a vegetarian (with the enormous ecologic benefits that inhere) or an omnivore, the authors want you to consider the source and the season when you choose your diets. Local and fresh are best -- not only because local is fresher, but because dollars stay in the local economy. They explain why most fish farming is a source of environmental degradation, how to tell the difference, and which methods of catching fish are most sustainable (as well as which fish are now managed most sustainably). Distinctions in meat production are made clear as well, with specific guidelines about humane treatment, organic feedstock (and no animal byproducts or waste), no use of hormones or sub-therapeutic antibiotics and growing the animals on land that is treated as a sustainable resource.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Just plain love it!, 14 Aug 2009
By Tiffany L. Allen - Published on Amazon.com
This review is from: Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans (Paperback)
This is one of my favorite cookbooks! It's easily laid out, I'm able to find recipes by season, and by type... I don't think I could live without it.... Some favorite's include: The ricotta gnocchi, the crab salad, white balsamic vinaigrette, chilled pea soup.... the list goes on!
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