Wanderlust Find Your True Fork: Journeys in Healthy, Delicious, and Ethical Eating: A Cookbook

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Author: Krasno, Jeff

Brand: AMERICAN WEST BOOKS

Number Of Pages: 240

Release Date: 18-07-2017

Details: Product Description From Jeff Krasno, author of Wanderlust and creator of the wildly popular Wanderlust festivals, comes the foodie’s roadmap to making responsible, ethical decisions about food—you don’t have to be a yogi to try out these delicious, organic, and seasonal recipes. Wanderlust Find Your True Fork answers all the questions you have about eating a healthy, whole foods diet, explaining how to start an urban garden, providing composting techniques, and demystifying biodynamic agriculture. It’s the definitive guide to developing a closer connection to what you eat. With the help of an all-star cast of chefs and wellness influencers (including Jessica Koslow, Deborah Madison, Jason Wrobel, and Guy Turland) that contribute expert advice, the book has yummy recipes for vegans, vegetarians, omnivores, and everything in between. Being conscious about what we put in our bodies is a cornerstone of living a balanced life, and with Wanderlust Find Your True Fork you can take that passion for healthy living off the mat and onto the plate. About the Author Jeff Krasno is the co-founder of Wanderlust, a series of large-scale events combining yoga and wellness with the arts. Wanderlust has become a global wellness platform with 65 events in 16 countries, multiple retail centers and a media business. He is the author of Wanderlust and is a contributor to the Huffington Post and Fast Company. He lives in Los Angeles, California, with his wife, Schuyler Grant, and their daughters Phoebe, Lolli, and Micah. Excerpt. © Reprinted by permission. All rights reserved. CHAPTER 1 VEGETARIAN CURIOUS Deborah Madison and Cooking from Your Garden There is perhaps no chef more celebrated for her love of vegetables than Deborah Madison. As the author of the definitive text on vegetarian cooking (that would be Vegetarian Cooking for Everyone, published in 1997), plus more than a dozen other vegetable-forward cookbooks, Deborah has carved a career out of meatless recipes over the past 4 decades. "You cannot be too strict about things. You never know what's going to change." After cooking with Alice Waters at Chez Panisse in the late 1970s, Deborah opened Greens, an acclaimed vegetarian restaurant borne out of the San Francisco Zen Center, in 1979. She launched a Slow Food chapter in Santa Fe, near where she now lives, and is the former manager of the Santa Fe Farmers Market. Her many accolades include awards from the James Beard Foundation and the International Association of Culinary Professionals. And through it all, she's remained impossibly grounded. Take the way she describes what she grows in her garden. What begins as a simple list quickly escalates into a catalog that mirrors the fresh produce section at your local health food store, with a side of earnest commentary: spinach, chard, okra, kale, collards, squash, turnips ("my husband's a Southerner, so I plant turnip greens for him"), asparagus, artichokes, Jerusalem artichokes, heirloom tomatoes (up to 18 different varieties at one point, now down to 5: "that's really enough"), rhubarb, and peas. That's just a sampling. And then there are the herbs. She grows lovage, chervil, cilantro ("hard to grow because it bolts fast"), tarragon, oregano, basil, sage, rosemary, salad burnet, thyme, sorrel, parsley, and chives. Many gardeners will grumble and tell you that mint has taken over their gardens, springing up anywhere there's space and a trickle of water. But Deborah will tell you with a laugh, "I have a hard time growing mint!" Summer is her favorite time to experiment. "This year I planted corn and sorghum. I always like to try something I've never done before," she says. Past experiments include growing cumin, caraway, and anise. What she doesn't grow herself, she happily picks up at her local farmers' market. "It always seems like magic." So while the Deborah Madison of today still loves her vegetables, another factor has influenced what she eats and cooks lately: H

EAN: 9781623369651

Languages: English

Binding: Hardcover

Item Condition: New