The Chefs Collaborative Cookbook: Local, Sustainable, Delicious: Recipes from America's Great Chefs
Ellen Jackson
Mar 2013 · Abrams
Ebook
304
Pages
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About this ebook
With over 115 original recipes from over 115 of America’s best chefs, The Chefs Collaborative Cookbook celebrates the healthy food revolution and translates the tenets of sustainable food production into actual recipes that any home cook can prepare.
Some of the most revered chefs in the world―including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters―came together to found Chefs Collaborative.
They vowed to use their influential restaurants to educate the public about a better way to nourish ourselves, a way that would be better for the planet, for our health, and for our communities. They stated their goal: Support small farms, healthy food, and sustainable agriculture for everyone.
Now more than 12,000 strong, the Chefs Collaborative network includes top American chefs who have been a significant force in the food revolution that’s improved the way Americans eat.
The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those “main” ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists.
The visually rich package contains over 50 finished dish photos.
Some of the most revered chefs in the world―including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters―came together to found Chefs Collaborative.
They vowed to use their influential restaurants to educate the public about a better way to nourish ourselves, a way that would be better for the planet, for our health, and for our communities. They stated their goal: Support small farms, healthy food, and sustainable agriculture for everyone.
Now more than 12,000 strong, the Chefs Collaborative network includes top American chefs who have been a significant force in the food revolution that’s improved the way Americans eat.
The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those “main” ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists.
The visually rich package contains over 50 finished dish photos.
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