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Ending Waste in the Kitchen
This is a great article about using absolutely everything in the kitchen from a chef’s perspective. I like the way that the chef says that kitchens that use commodity products get them so cheap that they can afford to be wasteful. Because he uses expensive, high quality products, the only way that he can compete is to use absolutely everything and waste nothing. ~Robin Three New Books for Vermont Localvores
Last night I coordinated the book signing at the Vermont Fresh Network Annual Forum. Three books that were recently published are of particular interest to me and I thought that other Localvores would want to know about them. They are:
In a Cheesemaker’s Kitchen by Allison Hooper Cooking Close to Home: A Year of Seasonal Recipes by Diane Imrie and Richard Jarmusz
Lifting the Yoke: Local Solutions to America’s Farm and Food Crisis by Ron Krupp
I will post a separate report about each of the books over the next day or so. We are also working on getting all
Continue reading Three New Books for Vermont Localvores |
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