My Regenerative Kitchen
Product details
- ISBN 9781645022541
- Weight: 567g
- Dimensions: 178 x 254mm
- Publication Date: 05 Dec 2024
- Publisher: Chelsea Green Publishing Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne, New York City’s first certified zero-waste restaurant.
With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west~bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen.
From homemade stock and pickles to plant-based mains and crave-worthy desserts, My Regenerative Kitchen includes new favourites waiting to be discovered, such as:
- Cupboard staples: Fermented Hot Sauce, Pistachio Dukkah
- Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini
- Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups
- Small Plates: Melon as Itself, Big Salad Energy
- Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos
- Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset
Every recipe in My Regenerative Kitchen is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as stunning photography and inspiration for how to integrate laidback, natural living and the art of beautiful, simple hospitality into any home. This book will show you that food is more than just sustenance – it’s a form of activism.
Named one of Fast Company’s Most Creative People in Business, Camilla Marcus is a chef, entrepreneur, activist, and mother of three, challenging conventional ideas about our food systems and environmental stewardship. Drawing from her California roots, she founded west~bourne in 2018 as New York City’s first certified zero-waste restaurant—keeping 91 percent of its waste out of landfills or incinerators and earning gold-level certification by TRUE. After closing the restaurant’s doors as a result of the pandemic, Camilla has expanded west~bourne’s mission of eating well and doing better into a collection of regenerative, carbon-neutral provisions for the modern home.
Her work, alongside her marvelous “accidentally vegetarian” recipes and her forward-thinking philosophies, has been featured in a wide range of media, including the New York Times, Food & Wine, Forbes, Vogue, CNN, Bon Appetit, Women’s Wear Daily, Marie Claire, InStyle, New York magazine, Dwell, Nylon, Thrillist, Eater, and many more. Through all her efforts, Camilla remains dedicated to fostering a community-minded, sustainable approach to eating, gathering, and planetary care.
Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is recognized for her many contributions to the rise of the farm-to-table movement and her work as a public policy advocate for universal access to healthy, organic food. Alice is the author of numerous cookbooks, including Chez Panisse Vegetables, The Art of Simple Food I and II, and 40 Years of Chez Panisse. In 1994 she founded the Edible Schoolyard at Berkeley’s Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and the life of the school.