Diet and organic ingredients at Km zero

"Cooking at impact (almost) zero", published by Gribaudo, and co-written by Lisa Casali and Tommaso Fara, is a manual of best practices for greater environmental sensitivity in the kitchen. Tendency to conserve energy and save money by choosing low-impact ingredients, cooking techniques and recipes for reducing resource consumption and waste production. The book, illustrated with photographs by Vincenzo Lonati, consists of two parts. The first “doctrinal", with advice on choices to be made from when you shop to the time of consumption at the dinner table or in the restaurant. There is talked about organic diet, ingredients km zero, short supply chain and seasonality of raw material. The second part is more "practical" and includes about 80 recipes based on plant products, with information on techniques that reduce the cooking time and using what would normally discard stems, husks, leaves, bones and cores. “La cucina a impatto (quasi) zero” (Cooking at impact (almost) zero) Publisher: Gribaudo Language: Italian Pages: 144 Cost: 22 euro