Silo : The Zero Waste Blueprint / Douglas McMaster.

ISBN:

9781782407355

Title:

Author:

McMaster, Douglas, author.

Personal Author:

McMaster, Douglas, author.

Physical Description:

1 online resource (179 pages)

Contents:

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.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Restaurant management..

Food service management..

Waste minimization.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

Minneapolis :

Ivy Group, The,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 MCM	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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Summary

"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 Writers

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.

Author Notes

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.