1. This book is amazing because it has something for everyone
from a novice cook to some of the most advanced chefs. It teaches you some basic principles that
allow you use and re-use common items in your kitchen. This allows you to make multiple dishes from
a common initial supply of food (say apples) or whatever is in season. This is perfect if you start with a surplus
of almost any food from apples to zucchini with almost any meat, fish, seafood,
vegetable or fruit inbetween!
2. Or even if
you don’t have a surplus, this book shows some great new ways to simply use
what you have effectively. I really love
all the visual aids the book uses. It
has enticing and motivating pictures that will tempt you to try and
prepare every dish. There are awesome flow
charts that show you the progression of being able to use each item you are
working with.
3. It is a great investment in the long lost art of cooking with low waste- something you can use and pass on to future generations.
4. The author talks about food preservation. Using preservation, food can be bought when it is cheapest/in season and then stored for a different season. There are a lot more ways of food storage than I thought!
5. Last but not least, there are chapters in the end of the book that talk about homemade condiments and recipe techniques (stocks, pasta, etc...). So much to learn, and money and food to save while doing it.
(I received this book for free in return for a review. The opinions are my own.)
