Silo by Douglas Mcmaster
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.
I’ve always said that it’s in a chef’s DNA to utilize what would otherwise be thrown awayWe 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 *
“This is not a cook book but a true source of knowledge and inspiration.” * Zero Waste Europe *
“Loads of insights + info, scrummy menus + susty suggestions...” * SustMeMe *
"For those wondering how all waste can really be eliminated, Silo: The Zero Waste Blueprint is essentially the big reveal–a radical book for the future of food...!"
* The Caterer *
“Packed full of seasonal menu plans, infographics and photography, it’s a good read. And the on-trade can particularly learn a thing or two from the section on ‘Rationalising the Industry’.”
* Imbibe *
“This is not a cook book but a true source of knowledge and inspiration.” * Zero Waste Europe *
“Loads of insights + info, scrummy menus + susty suggestions...” * SustMeMe *
"For those wondering how all waste can really be eliminated, Silo: The Zero Waste Blueprint is essentially the big reveal–a radical book for the future of food...!"
* The Caterer *
“Packed full of seasonal menu plans, infographics and photography, it’s a good read. And the on-trade can particularly learn a thing or two from the section on ‘Rationalising the Industry’.”
* Imbibe *
Douglas McMaster is a chef, restaurateur, Master Chef UK finalist, and pioneer of the zero-food waste movement. He has worked in over 20 restaurants in Europe and Australia, including St John, London’s acclaimed nose-to-tail shrine, Heston Blumenthal’s renowned The Fat Duck, and wild food-foraging-locavore temple, Noma, in Copenhagen. In 2014 Doug opened Silo, the first zero-waste restaurant, now located in Hackney, East London, where they mill their own flour, brew their own beer, source wonky and off-grid plant food, and compost their own waste. He thinks about pure, natural foods every day.
| SKU | Unavailable |
| ISBN 13 | 9781782406136 |
| ISBN 10 | 1782406131 |
| Title | Silo |
| Author | Douglas Mcmaster |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Quarto Publishing PLC |
| Year published | 2019-06-27 |
| Number of pages | 176 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |