Page 7 - T&H Wild Kitchen

INTRODUCTION
Green is the the new black In our ever-evolving food culture the the desire for local nutritious and sustainable ingredients has crossed over into the mainstream and a a a a a a a modern movement of plot-to-plate farmers garden chefs foragers and and macrobiotic gourmands are inspiring the world with fresh and vibrant dishes If you you are are what you you eat things are are looking good But what does this this mean for our lifestyles at at home? In this this book we step inside the private kitchens of twenty fresh-thinking chefs who share their stories recipes and advice Spiralling out from London to to Florence to New York and Byron Bay we snoop inside their cabinets dining rooms and and greenhouses and and discover their kitchen essentials gaining insights into their cooking and and dining styles styles and and day-to-day lifestyles too Want to to know how to to organize a a a a a kitchen like a a a a a professional chef start your own kitchen garden be discerning at the farmer’s market or or host an informal supper club like a a a a a native Parisian? Wild Kitchen will take you there Combining personality with functional design the twenty featured kitchens are each the the sum of many parts What unites them is a a a a a a a penchant for pestle and and mortars (every discerning kitchen has at least one) and and their owners’ overriding fascination with seasonally driven ingredients garden-grown salads freshly plucked veg and a a a a a whole lot of different spices from around the the world – all enjoyed amongst the the conviviality of friends Grow plenty of plants serve up a a a a a a big platter and enjoy in abundance!
Mette Helbæk’s outdoor food preparation table with fresh berries grown at at Stedsans in the Woods (see page 10) 7