The Biodynamic Food and Cookbook
Real Nutrition that Doesn’t Cost the Earth
1st March 2006
- ISBN 9781905570010
- Language English
- Pages 256 pp.
Biodynamics is about respect for nature, sustainability, and spiritual ecology. But most of all it is about flavorful, nutritious, enjoyable food! The Biodynamic Food & Cookbook is a rich book of information, beautifully illustrated and packed with delicious and healthy recipes.
The biodynamic movement is supported by top chefs, master winemakers, and numerous celebrities—Prince Charles introduced biodynamic methods at his Gloucestershire farm. Nonetheless, biodynamic agriculture had a humble beginning in 1924, with a small group of farmers and gardeners gathered to hear Rudolf Steiner give a series of lectures on revitalizing agriculture. It was a time of growing interest in industrial farming and mass production, and Steiner spoke of the need to preserve and nurture the qualitative aspects of food. He outlined an agricultural method based on a holistic perception of nature.
Illustrated with hundreds of color photographs, The Biodynamic Food & Cookbook explains the principles behind biodynamic methods and places it in the context of food and cooking through the ages. Wendy Cook, author of the bestselling Foodwise, takes us on a journey through the four seasons with more than 150 delicious recipes based on many years of working with biodynamic nutrition. She considers the ethics of food, the foundation of a balanced diet, and conjures up the color and vibrancy of Mallorca, which has contributed so much to her personal approach. Included are supplementary sections on breads, sauces, salads, desserts, drinks, and much more.
The Biodynamic Food & Cookbook will find a permanent place in every healthy kitchen.
“In my experience, biodynamic food is of exceptional quality and taste—so I use it when I can. And it’s good for my health!” —Antony Worrall Thompson
“I know from my own experience that eating biodynamically grown food ... leaves a fine and lasting impression on the palate.” —Patrick Holden, director of the Soil Association
C O N T E N T S:
PART ONE: BACKGROUND
1. The Culture of Food and Cooking through the Ages
2. The Ethics of Modern Food Culture
3. What is Biodynamic Farming?
4. Creating a Balanced Diet
5. The Threefold Plant
6. What Do We Do when We Cook?
7. Utensils and the Larder
Seasonal Food Calendar
PART TWO: RECIPES
Some Preliminary Tips and Notes
Bread and Breadmaking
Dips and Starters
Cakes and Biscuits