Taking the time to cook can sometimes seem laborious. Busy schedule, complicated recipe, unobtainable ingredient to make this or that famous chef's dish... ready-to-eat suddenly seems so simple. What if we learned to cook without recipes? Véronique Bouchard suggests that we release the culinary creator that lies dormant within us and adapt our diet to the seasonality and availability of food. It’s time to regain our food autonomy!
In a context of climate change, resource depletion, pandemic risks and growing social inequalities, it is becoming urgent to relearn how to consume, cook and preserve locally produced food. A true anti-traditional cookbook, Cooking without recipes gives all the advice and techniques to develop good culinary reflexes and promote our food resilience. On the menu :
- The main culinary principles to move away from ready-to-think and ready-to-eat, and (re)discover the virtues of seasonality, local and organic.
- The basics of healthy eating, for the body and the environment.
- Advice on freezing, canning, lacto-fermentation and dehydration.
- The ABC for making bread, kombucha, kefir, shoots and germinations.
- A map of the Quebec region.
- Culinary variations around 27 themes: salads, risottos, pies, croquettes, pancakes, various sauces, pesto, soups, veggie pâté, muffins, pasta, stir-fries, etc.
Cook without recipes could be your last cookbook! A true ode to the artisans who feed us, this guide is the ideal tool to develop your confidence and adapt your meals to the rhythm of the seasons, while contributing to a more ecological, supportive, resilient and nourishing food culture.
216 pages
