Includes index. "Fermenting, brining & pickling, broth, freshly rolled and milled" -- cover.
Summary:
"This debut cookbook by Matt Stone--Head Chef of Australia's renown Greenhouse restaurant--focuses on zero waste cooking, and delves into hot topics in cooking, like fermenting, pickling, eating natural food, and many others. Stone combines green philosophy with his cooking to create a unique take on contemporary cooking. Readers will love the recipes and techniques Stone presents as they make their own smoky eggplant dip, beef soup with greens and mushrooms, or lamb, chickpea, pomegranate, and saffron salads!" -- Google Books.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.