'This is not a cook book but a true source of knowledge and inspiration.' - Zero Waste Europe
Silo 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.
'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
Table of Contents:
Words From The Tribe
Introduction
Motive
The Circumstances That Motivated Silo
The Peasant And The Prophet
I Am Not The Chosen One
The Best Chefs Can’t Cook
Imagine A World Without Waste
Wasted
The Vegans Are Coming
The Dark Days
‘I Don’t Do Drugs, I Am Drugs’
Carrots Cooked In Compost
Existential Ice Cream
Ideas
The Theoretical Overview Of Silo’s Systems And Ideas
An Industrial Food System
A Silo Food System
Zero Waste: Food
Zero Waste: Natural Materials
Zero Waste: Glass
The Silo Diet
Can Eating Meat Be Ethical?
Direct Trade Vs Indirect Trade
The Future Of Direct Trade
Rationalizing The Industry
Tea
Coffee
Botanical Drinks
Wine
Cocktails
The Origins Of Food
Sea
Ship
Wild
Farm
Dairy
Rewilding
Thought Process
The Silo Food System
Formula
The Execution Of The Product True To The Ideas
The Silo Formula
Zero Waste: Basic Ingredients
Zero Waste: Basic Materials
The Menus
January
February
March
April
May
June
July
August
September
October
November
December
Plant Preparations
Ferments, Pickles & Preserves
Stocks, Sauces & Oils
Meat, Fish & Dairy
Nuts, Grains, Seeds &
Sweet Things
Ice Creams & Sorbets
No Conclusion
What We Have Learned
Waste Is A Human Thing
All Is Machine
Change Is Hard
Add Beauty
Breed Intuition
Creativity Will Save Us?
Perfection Doesn’t Exist
Perspective Is A Beautiful Thing
Don’t Forget To Smell The Flowers
Zero Waste Is Nature
A Zero Waste Glossary
Index
Acknowledgements
About the Author :
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 2015, Doug opened Silo, the first zero-waste restaurant in Brighton, 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.
Review :
'A guiding light to waste less and eat fresh.' - Metro newspaper
