Silo

"A seriously eye opening, inspiring and thought-provoking book!" - Nathan Outlaw"This is not a cook book but a true source of knowledge and inspiration." - Zero Waste Europe"I've always said that it's in a chef's DNA to utilize what would otherwise be thrown away. We 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"Silo, in East London, is Britain's first zero-waste restaurant, and this fascinating book sets out the vision and the methods behind what it does. Judges described it as 'an unprecedented, inspiring, stand-alone book', taking readers on 'a fascinating journey to achieve zero waste.' It's 'trailblazing, exciting, relentless and uncompromising' and made all the more valuable because 'the author is also not afraid to include his failures too.' In the end, said the jurors, 'the book leaves you in no question about his revolutionary approach to cooking as his thoughts are conveyed with true conviction and diplomacy.' - Food Book Award 2020 finalist, The Guild of Food WritersSilo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant-a food system for the future.He's a man on a mission-dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest, most natural and efficient way to cook and eat, committed to de-industrializing our food system so that we eat fresh, waste less and make the most of what nature gives us."Closed-loop systems," "radical suppliers," "off-grid ingredients," "waste-free prep" and "clean farming" are just some of the words you will find in this polemic on the future of food as we know it. These are just some of the raw ingredients deftly chopped and mixed into an irresistible and intoxicating fusion. 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....

“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’.”
 
 

Auteur

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.

Texte du rabat

Maps out an extraordinary new plan from forward-thinking young chef behind zero-waste eatery SILO, eschewing words like 'sustainability' and 'vegan' in favour of 'closed-loop systems' and 'radical suppliers'.

Résumé
Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restauranta food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us.