Sustainability in food is a hot issue. But do you really understand it? Do you know how to apply it to your own cooking?
The Commonsense Kitchen by Tom Hudgens gives you more than 500 recipes "and lessons for a hand-crafted life" from this accomplished chef who taught at one of the toughest colleges to get into in the United States. Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada, so the approach is all about using sustainable, whole ingredients and bringing out their best qualities in simple, yet comforting dishes.
A big breakfast section offers everything from Milk Toast to Shirred Eggs (you're going to have to get the book to find out what they are). If you're looking for new lunch ideas, there are a ton to choose from - Curry Tofu Salad, Gumbo, Tortilla Espanola, Pork & White Bean Chili, Peanut Soup, and Fuji Apple Coleslaw, to name just a few.
For meat and poultry lovers like myself, you'll be thrilled with the new dishes to try for dinner such as Gin Chicken Liver Pate, Beef Stew - with 9 variations to keep things interesting and Marmalade Chicken.
And thanks to great direction, you'll finally be able to make Spaetzle, Lemon Butter Sauce, Mayonnaise, Butter Piecrust and many other great basics that will no doubt enrich your meal times for years to come.
This is one of those books that works whether you're a beginner or a seasoned pro. Tom's even included Menus at the back so that the next shindig you put together is as easy as pie. Aunt Lela's Buttermilk Pie, to be exact. Page 460.