| Title | : | The Natural Cook |
| Author | : | |
| Rating | : | |
| ISBN | : | 1743365918 |
| ISBN-10 | : | 9781743365915 |
| Language | : | English |
| Format Type | : | Paperback |
| Number of Pages | : | 240 |
| Publication | : | Published September 8, 2016 |
Many people love the idea of sustainability, but put waste reduction in the too-hard basket. The Natural Cook challenges that. It cuts through the marketing and hype and breaks down the steps towards no-waste cooking in a revolutionary way.
Stone takes inspiration from many traditional cooking techniques. Fermenting and pickling are on trend but have been used for health benefits and preservation for centuries – as have making dairy products, milling flour and rolling oats. He also believes wholeheartedly that we must move forward from the gimmicky ‘bush tucker’ movement and embrace these amazing ingredients in a natural way. This book includes many recipes where herbs, spices and fruits are shown as the perfect addition to a dish.
The Natural Cook is about making food with maximum taste and zero waste. So try your hand at Fermented chilli paste; Smoky eggplant dip; Lamb, chickpea, pomegranate & saffron salad; Beef soup with greens and mushrooms and Hay-smoked beef, onions and miso. This is where food for thought expands into new territory…
The Natural Cook Reviews
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I won a copy of this book in a Goodreads giveaway.
There are two things you should know about me: I'm vegan and Californian. I entered the giveaway thinking the title referred to the raw food movement. Boy, was I wrong.
This big, beautiful book is filled with the flavors of wild Australia. Matt Stone's primary philosophy is that you should know where you food comes from, and that Western Australia has a lot to offer that is often overlooked. I haven't heard of half of the things in here, but there are gorgeous photographs and Matt's walk through of why and how you should be using everything around you, everything available, makes it easy to follow along and fall into wonder.
Dude, there's a recipe for kangaroo. And mealworms! I myself can't eat most of the recipes but I would give a copy of this cookbook to an omnivore friend in a heartbeat. There are also drink recipes in the back, which is my favorite trend in modern cookbooks.
If you like cookbooks, this one is a worthy discovery! -
I like the depth Matt went into. The effort he put in to creating this cook book. He is a very knowledgable man. He has so much wisdom about the processes of creating basic food. I really enjoyed it, I took away a couple of recipes but it was probably a little too experimental for me.
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Ethical cooking, plus the bonus of being an Australian based author.
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My View:
What a great cook book – this one connects with me on so many levels. Matt Stone and I (and probably many of you who are reading this post or flicking through this cook book) share similar aspirations when it comes to home cooking (Matt also weaves some of these principals into his work as a chef)
√ Veggie patch – we have bountiful home grown seasonal fruit and vegetables.
√ Using bone and vegetable broths to enrich and add potent flavour to meals and great for gut health. And Chicken bone broth is our grandson’s first food – a great way to introduce real food to his diet.
√Pickles, fermenting and preserving home grown foods – Kimchi and Fermented Chili paste next on our list to make.
√ Use of wholefoods when possible.
√Drying and making powders – next on the list of how to use up our produce.
√ Great ideas for simple desserts, drinks and make your own spice mixes (flavoursome and budget friendly).
However there is one thing we do not share – a love for edible insects!! The argument for sustainability doesn’t tempt me to try these sort of recipes :) Whitebait, Ants and Myrtle, Crisp Crickets, Melaworms and Australian Seven Spice….No No No :) Thankfully this makes
