Recipes and resources connect thoughtfully grown, gathered, and
prepared ingredients to a healthy future-for food, farming, and
humankind Knowing how and where food is grown can add depth and
richness to a dish, whether a meal of slow-roasted short ribs on
creamy polenta, a steaming bowl of spicy Hmong soup, or a triple
ginger rye cake, kissed with maple sugar, honey, and sorghum. Here
James Beard Award-winning author Beth Dooley provides the context
of food's origins, along with delicious recipes, nutrition
information, and tips for smart sourcing. More than a farm-to-table
cookbook, The Perennial Kitchen expands the definition of "local
food" to embrace regenerative agriculture, the method of growing
small and large crops with ecological services. These farming
methods, grounded in a land ethic, remediate the environmental
damage caused by the monocropping of corn and soybeans. In this
thoughtful collection the home cook will find both recipes and
insights into artisan grains, nuts, fruits, and vegetables that are
delicious and healthy-and also help retain topsoil, sequester
carbon, and return nutrients to the soil. Here are crops that
enhance our soil, nurture pollinators and song birds, rebuild rural
economies, protect our water, and grow plentifully without toxic
chemicals. These ingredients are as good for the planet as they are
on our plates. Dooley explains how to stock the pantry with artisan
grains, heritage dry beans, fresh flour, healthy oils, and natural
sweeteners. She offers pointers on working with grass-fed beef and
pastured pork and describes how to turn leftovers into tempting
soups and stews. She makes the most of each season's bounty, from
fresh garlic scape pesto to roasted root vegetable hummus. Here we
learn how best to use nature's "fast foods," the quick-cooking egg
and ever-reliable chicken; how to work with alternative flours, as
in gingerbread with rye or focaccia with Kernza (R); and how to
make plant-forward, nutritious vegan and vegetarian fare. Among
other sweet pleasures, Dooley shares the closely held secret recipe
from the University of Minnesota's student association for the best
apple pie. Woven throughout the recipes is the most recent research
on nutrition, along with a guide to sources and information that
cuts through the noise and confusion of today's food labels and
trends. Beth Dooley looks back into ingredients' healthy beginnings
and forward to the healthy future they promise. At the center of it
all is the cook, linking into the regenerative and resilient food
chain with every carefully sourced, thoughtfully prepared, and
delectable dish.
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