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My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet
Hardcover
Publisher Price: $39.95
ISBN13: 9781645022541
Publisher: Chelsea Green Publishing Company
Published: Oct 10 2024
Pages: 256
Weight: 1.69
Height: 0.71 Width: 7.24 Depth: 10.09
Language: English
WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse
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 Apéro, 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
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