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My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet

Name: My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet
Brand: Chelsea Green Publishing Company
SKU: 9781645022541
Price: 28.99 USD
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Contributors:

Camilla Marcus, Alice Waters (Foreword by)

Publisher:

Chelsea Green Publishing Company

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Vegetarian, Courses & Dishes, Individual Chefs & Restaurants

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2024-10-10

ISBN 13:

9781645022541

Weight:

1.69 lbs

Size:

10.09 x 7.24 x 0.71 inches

Pages:

256

Mint Condition +

product description

Description

WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse

Named a Best Gift for Vegans by The Strategist and Best Food and Sustainability Gift of 2024 by Forbes

"With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet."--Gail Simmons, food expert and TV host; author of Bringing It Home

Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west bourne

When we honor the Earth, we nurture our own health--the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation.

With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus--chef, restaurateur, and founder of sustainable products brand west bourne--encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen.

Every recipe is loaded with professional tips gleaned from Camilla's storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast-inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living.

From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as:

Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah
Drinks: Fruit Preserve Ap?ro, Avocado Oil-Washed Martini
Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups
Small Plates: Melon as Itself, Big Salad Energy
Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos
Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset

Food is more than just sustenance--it's a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day.

"Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don't have to wait until then to make this book a cornerstone of your sustainable lifestyle."--Andrew Zimmern, Emmy-winning and four-time James Beard Award-winning TV personality; chef, writer, and social justice activist

About the Author

Named one of Fast Company's Most Creative People in Business, Camilla Marcus is a chef, entrepreneur, activist, and mother of three, challenging conventional ideas about our food systems and environmental stewardship. Drawing from her California roots, she founded west bourne in 2018 as New York City's first certified zero-waste restaurant--keeping 91 percent of its waste out of landfills or incinerators and earning gold-level certification by TRUE. After closing the restaurant's doors as a result of the pandemic, Camilla has expanded west bourne's mission of eating well and doing better into a collection of regenerative, carbon-neutral provisions for the modern home.

Her work, alongside her marvelous "accidentally vegetarian" recipes and her forward-thinking philosophies, has been featured in a wide range of media, including the New York Times, Food & Wine, Forbes, Vogue, CNN, Bon Appetit, Women's Wear Daily, Marie Claire, InStyle, New York magazine, Dwell, Nylon, Thrillist, Eater, and many more. Through all her efforts, Camilla remains dedicated to fostering a community-minded, sustainable approach to eating, gathering, and planetary care.

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is recognized for her many contributions to the rise of the farm-to-table movement and her work as a public policy advocate for universal access to healthy, organic food. Alice is the author of numerous cookbooks, including Chez Panisse Vegetables, The Art of Simple Food I and II, and 40 Years of Chez Panisse. In 1994 she founded the Edible Schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and the life of the school.

My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet

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