Combining great food with environmental principles, this original cookbook presents a bevy of meals for those who love cooking and care about the planet. Each dish is designed to eliminate wasted ingredients and is oriented towards using fresh, natural, and environmentally friendly foods. Award-winning chef Arthur Potts Dawson draws on his experience at The Acorn House—a leading environmentally-conscience restaurant—to provide a wealth of information on identifying seasonal food, outfitting an eco-kitchen, and using sustainable cooking approaches and techniques. Packed with tips, useful advice, and an inspiring narrative, this innovative guide presents a culinary revolution that meets the environmental and culinary needs of the modern cook.
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[on Acorn House] 'Nowhere else is it possible to feel quite so virtuous while stuffing yourself with the finest food and drink the planet has to offer.' -- ES Magazine 'eco-cooks listen up: if you want to know what's in season and how to cook it The Acorn House Cookbook is the perfect guide.' -- Square Meal Magazine 20080507 'The recipes are simple and delicious... It is a wonderful thing that we rediscover the joys of gardening and food cultivation.' -- New Statesman 20080619
About the Author
Arthur Potts Dawson worked as executive chef for Jamie Oliver’s Fifteen Restaurant and is currently executive chef at the award-winning Acorn House Restaurant. Jamie Oliver is a renowned chef, star of the cooking show The Naked Chef, and author of numerous cookbooks, including Cook with Jamie and Jamie at Home.
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1 of 1 people found the following review helpful
By Kimberley
Format:Hardcover
The book's focus on sustainability and eating locally is appealing, but it is really designed for a British audience. The author provides lots of information about eating locally and seasonally. He even includes lists of the foods he buys and eats at different times of the year. However, many of the foods he lists either aren't available here at all, or are not available in the months he mentions them in. Also, many of the recipes call for ingredients that are difficult or impossible to get here. While this is probably a very useful book for Brits interested in improving the sustainability of their eating and cooking habits, it is of limited value for a Canadian (or at least for a Manitoban).
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