Post Script: The Natural Cook – Matt Stone

The Natural Cook

The Natural Cook

Matt Stone

Murdoch Books

ISBN: 9781743365908

 Description:

A new kind of food revolution – kind to the planet, good for your body and for your soul.

How do you cook irresistible food without harming the planet?

 

It’s all about adopting new habits – opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!).

 

Try your hand at traditional techniques that have become popular again – yoghurt-making, preserving, pickling and fermenting. The bonus is that you’ll be producing delicious food that just happens to be good for you, too.

 

Matt Stone, one of Australia’s brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it’s a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that’s full of flavour is easier than you think.

 

 

My View:

What a great cook book – this one connects with me on so many levels. Matt Stone and I (and probably many of you who are reading this post or flicking through this cook book) share similar aspirations when it comes to home cooking (Matt also weaves some of these principals into his work as a chef)

√ Veggie patch – we have bountiful home grown seasonal fruit and vegetables.

√ Using bone and vegetable broths to enrich and add potent flavour to meals and great for gut health. And Chicken bone broth is our grandson’s first food – a great way to introduce real food to his diet.

√Pickles, fermenting and preserving home grown foods – Kimchi and Fermented Chili paste next on our list to make.

√ Use of wholefoods when possible.

√Drying and making powders – next on the list of how to use up our produce.

√ Great ideas for simple desserts, drinks and make your own spice mixes (flavoursome and budget friendly).

 

However there is one thing we do not share – a love for edible insects!!   The argument for sustainability doesn’t tempt me to try these sort of recipes  J Whitebait, Ants and Myrtle, Crisp Crickets, Melaworms and Australian Seven Spice….No No No 🙂    Thankfully this makes up just a tiny section of the book. 🙂

 

 

 

 

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5 thoughts on “Post Script: The Natural Cook – Matt Stone

  1. Can’t say I’m a fan of insects, either, Carol! But I do like the idea of sustainable cooking and eating without waste. I’ll be interested in seeing your posts about what’s in this book.

  2. Pingback: Roast Chook ‘Bo Ssam’: The Natural Cook – Matt Stone – Reading, Writing and Riesling

  3. Pingback: Fermented Raspberries: The Natural Cook – Matt Stone – Reading, Writing and Riesling

  4. Pingback: Auntie Susan’s Lemon Myrtle Cake: The Natural Cook – Matt Stone – Reading, Writing and Riesling

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