"A seriously eye opening, inspiring and thought-provoking book!" -
Nathan Outlaw "This is not a cook book but a true source of
knowledge and inspiration." - Zero Waste Europe "I've always said
that it's in a chef's DNA to utilize what would otherwise be thrown
away. We are hardwired to take the uncoveted and make it delicious.
But Doug McMaster is on another level entirely-he is doing some of
the most thorough and thoughtful work on food waste today. This
book gives you more than a glimpse into his mind. It provides a
much needed roadmap for a future of limited resources and growing
demands." - Dan Barber, Chef/Co-owner of Blue Hill and Blue Hill at
Stone Barns "Silo, in East London, is Britain's first zero-waste
restaurant, and this fascinating book sets out the vision and the
methods behind what it does. Judges described it as 'an
unprecedented, inspiring, stand-alone book', taking readers on 'a
fascinating journey to achieve zero waste.' It's 'trailblazing,
exciting, relentless and uncompromising' and made all the more
valuable because 'the author is also not afraid to include his
failures too.' In the end, said the jurors, 'the book leaves you in
no question about his revolutionary approach to cooking as his
thoughts are conveyed with true conviction and diplomacy.' - Food
Book Award 2020 finalist, The Guild of Food Writers Silo maps out
an extraordinary new plan from radical young chef Douglas McMaster,
founder of SILO the first zero food-waste restaurant-a food system
for the future. He's a man on a mission-dedicated to weaning us
from our entrenched and over-processed food habits, encouraging us
to go for the purest, most natural and efficient way to cook and
eat, committed to de-industrializing our food system so that we eat
fresh, waste less and make the most of what nature gives us.
"Closed-loop systems," "radical suppliers," "off-grid ingredients,"
"waste-free prep" and "clean farming" are just some of the words
you will find in this polemic on the future of food as we know it.
These are just some of the raw ingredients deftly chopped and mixed
into an irresistible and intoxicating fusion. Part inspiration,
part practical kitchen know-how, part philosophy-just add anarchic
flavours and a dash of pure hope for a beautifully crafted book
destined to be a refreshingly radical addition to your kitchen
library.
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