Passionate Cooking Inspired By Farms, Forests And Oceans

"Anyone cooking at home can discover the thrill and pleasure of tasting something made from the best seasonal ingredients grown in their own community." Stu Stein and Mary Hinds should know: The acclaimed chefs and co-owners of The Peerless Restaurant in southern Oregon live to revel in and cook from the splendid abundance from the farms, fields, streams, and oceans that dot their region. Their menus change daily to reflect their culinary philosophy of "responsible seasonal cooking and eating." Their food is fresh, seasonal, and full of vitality - playful and innovative dishes grounded in classic techniques. Their goal is national: To take their philosophy and their food out of the restaurant and into home kitchens, where it can flourish every day with local fruits, vegetables, fish and meats. Welcome to THE SUSTAINABLE KITCHEN: Passionate Cooking Inspired by Farms, Forests and Oceans (New Society Publishers; June 2004; $29.95/Trade Paperback).

"Just as a great pop song forces you to get up and dance or play air guitar, a great cookbook forces you into the kitchen," write Stu and Mary. "We want this book to make you think about things differently and play air spatula." Thus, the recipes in THE SUSTAINABLE KITCHEN mix equal parts spontaneity and integrity. They are intended as inspirations, not absolutes, their focus on using your own local ingredients, understanding their flavors, and learning how and why to stir several together into a sauce, soup or rago{t. But make no mistake about it; these recipes are delicious: Sage Rubbed Leg of Pork with Apple-Fennel Pan Sauce; Chilled Sweet Pea Soup; Hot Alder Smoked Salmon on a Salad of Fava Beans, Fennel, Citrus and Arugula; Asparagus Custard; Peach Upside-Down Polenta Cake".

Recipes in THE SUSTAINABLE KITCHEN are broken down into sections (Appetizers and Side Dishes; Salads and Soups; Seafood Entrees; Game, Meat and Poultry Entrees; Vegetarian Entrees; and Desserts) and each section is divided by season. In addition, sprinkled throughout the book are informative sidebars on specific ingredients (such as heirloom tomatoes, sweet onions, and winter squash), food preparation (What are the differences between brining, dry curing, cold-smoking, and hot-smoking?), and issues of sustainability ("Why Pasture-Raised Meat?"). Profiles of farmers and purveyors reveal the people behind the food supplies, their faces - as well as many dishes and ingredients - captured in the 75 color and black-and-white photos by award-winning photographer John Rizzo.

In THE SUSTAINABLE KITCHEN, home cooks will not only discover the pleasure of creating delectable dishes but also celebrate and strengthen their local economies as they encourage a regional food supply and maintain a sense of community. We should all try to shorten the route from the farm to our table. THE SUSTAINABLE KITCHEN shows us how to do this without sacrificing a bit of flavor or fun.

THE SUSTAINABLE KITCHEN
Passionate Cooking Inspired by Farms, Forests and Oceans
by Stu Stein with Mary Hinds and Judith H. Dern
New Society Publishers / June 2004
Trade paperback with French flaps / ISBN 0-86571-505-X
$22.95 US / $29.95 Canada
Available wherever books are sold or directly from the publisher at http://www.newsociety.com or 800-567-6772
Visit the website of The Peerless Restaurant at http://www.thepeerlessrestaurant.com