Eugenia Bone’s The Kitchen Ecosystem is a collection of 400 interconnected recipes made from fresh, seasonal ingredients that illustrate how a community of flavors creates a cuisine
The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals
Rarely does a book change the way we think about food and cooking, but in The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals (Clarkson Potter/Publishers; September 30, 2014; Trade Paperback; $27.00) Eugenia Bone sets out to do just that with a new way of looking at the food you buy, prepare, and discard, and understanding why it tastes the way it does. In this book you will find 400 interconnected recipes that create a perpetual pantry: each dish draws on elements from a previous one and provides the building blocks for another. For example, with this week’s apple bounty, make Baked Apples with Bread Pudding. And while you’re coring apples and have your pots out, put up some applesauce to have with potato pancakes in a few months. And—here’s the rub—save the apple juice from cooking all those apples to have apple granita next week. This synchronicity is a Kitchen Ecosystem. The more homemade components you use in your cooking—the better tasting your food will be, regardless of the recipe. This is the secret to delicious food.
The Kitchen Ecosystem is a new approach to shopping and cooking. Eugenia Bone’s 400 recipes derived from 40 common ingredients—from apples and asparagus to fish and zucchini—maximize each stage of their life cycle: fresh, preserved, leftovers, and the parts we usually throw away.
Just about everything, it turns out, can be transformed into a preserve, stock, marinade, syrup, zest, jam, jelly, pickle, or condiment that can be used in or with other recipes. The yield? Food that is more delicious and prepared with less effort—and a pantry and refrigerator that are always stocked with fresh flavor boosters.
Sample recipes in the book include:
- APPLES: Apple, Smoked Pork Butt, and Onion Sauté, Stewed Apples with Red Cabbage, Baked Apples with Bread Pudding, Lady Apple Basil Jelly, Applesauce, Potato Pancakes with Applesauce, Applesauce Cake with Raisins and Walnuts, Apple Peel Jelly Stock, Apple Juice Granita
- CHICKEN: Chicken with Garlic and Rosemary, Stuffed Boned Chicken, Canned Chicken, Chicken Gizzard Confit, Chicken Croquettes, Chicken and Potato Gnocchi with Marinara Sauce, Chicken Stock, Spaghettini Cooked in Chicken Stock with Broccolini, Zia Ada’s Stracciatella
- LEMONS: Neni’sBraised Lamb with Lemons, Southern–Style Lemon Meringue Pie, Lemon Poppy Seed Cake, Chef Bill’s Lemonade, Meyer and Regular Lemon Marmalade, Lemon Curd, Almond Torte with Lemon Zest, Meyer Lemon Granita, Chicken Cutlets with Meyer and Regular Lemon Marmalade, Ricotta Balls Stuffed with Lemon Curd, Lemon Asti, Limoncello, Lemon Extract
- PORK: Pork Braised in Milk, Pork Tacos with Black Beans, Bacon, Yvon’s Country Terrine, Pizza Carbonara, Chicken Canzanese with Homemade Bacon, Home-Rendered Lard, Pork Stock, Pork and Beans with Feta and Cilantro
- CONDIMENTS: Crème Fraîche, Ricotta (and what to do with the whey), Yogurt, Horseradish, Mayonnaise, Worcestershire Sauce
- TECHNIQUES: How to water bath can, pressure can, smoke, cure, preserve in oil, preserve in alcohol, freeze, and dry; how to make stocks, ice cream, granitas, juices, syrups, crepes, and pie pastry
From pantry and freezer staples to elegant dinners, the recipes in The Kitchen Ecosystem offer immediate gratification for tonight, plus small-batch products that will stock your pantry to prepare delicious dinners months from now.
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ABOUT THE AUTHOR:
EUGENIA BONE is the author of the critically acclaimed Mycophilia and the category staple and James Beard–nominated Well-Preserved. Her work has appeared in the New York Times, Saveur, Food & Wine, Gourmet, New York, and Harper’s Bazaar, among many other publications. Bone, her architect husband, and their children split their time between New York and Colorado.