Ecocucina – Or how to avoid waste, save up and be happy
So here we are: “Ecocucina” – the book is finally out!
I gave you some previews while still working at it, and now it’s in the bookstores!
“Ecocucina” is the outcome of two whole years of culinary experiments, as well as the result of your contributions, ideas, hints and support! Which is why I’d like to thank all the affectionate readers of this blog from the bottom of my heart. Thank you guys, this book is dedicated to you.
If you find your names mentioned, it’s because a lot of these recipes were born thanks to your contribution.
The book has quite a compact format (almost like a novel). Here’s what you’ll find inside it:
– A preliminary section called Basta sprechi (“Stop Wasting”) featuring some figures illustrating why we should commit ourselves to reducing food waste, particularly in our own household;
– A section devoted to specific eco-friendly recipes (“Eco-ricette”) classified by ingredients. For instance, if you happen to have a bunch of asparagus at home you can check the “Asparagus stalks” paragraph and find some recipes teaching you how to use the most coriaceus and stringy parts after having tastes the tips;
– A section devoted to my eco-friendly menus (“Eco-Menù”) where you’ll find a selection of zero-waste and affordable set menus, each of them conceived for a different occasion and according to seasonal ingredients. Just give a try to “Dinner with Your Parents-in-Law” or “Unexpected Guests” and let me know;
– Finally, an eco-friendly gifts section (“Eco-Regali”) featuring around 30 preparations you should try for yourselves or your friends, all based on fruit peels and very affordable. Like citrus dust made from squash leftovers – a perfect final touch for your sweet and salted dishes – or a very special flour made from onion skins, pods and stalks that you can add to your bread, grissini, focaccia or homemade pasta dough.
I would also like to point out some additional features:
– The amazing prefaces have been written by two people I hold in high esteem: Andrea Segrè, founder of Last Minute Market, and Maurizio Pallante , founder of the italian Downshifting Movement. I can’t express just how grateful I am to them for contributing to my book.
– The recipes are 99% vegetarian and 50% animal-product-free. They are tasty, affordable and strictly eco-friendly, conceived to suit every taste and budget.
– At the end of the book you’ll find some indexes that will make it easier for you to browse through the almost 150 recipes. Besides the alphabetic index, I created two additional indexes based on the waste type and the recipe’s cost. Most dishes cost less than 1 euro or 1-3 euros.
Writing this book has been quite a challenge. But I’m satisfied with the result, and I hope you’ll like it too. Dignifying materials that most people consider WASTE and turning them into sophisticated dishes with an attention to aesthetics (which I nevertheless consider less important than taste) is no easy job.
Preparing the dishes for this book and photographing them has been yet another challenge, and it wouldn’t have worked without the contribution of Claudia Castaldi (photographer), Roberta Deiana (food Stylist), Silvia Valassina and Barbara Mantovani (prop Stylists). The same goes for the guys from the editorial office at Gribaudo and everyone at Feltrinelli, who supported me and did everything that was needed to make this book successful (Tatjana, Alessandro, Sara, Meri, Laura, Franco, Silvia and all the others). Once again, the book and cover design are by Leftloft; a special thanks goes to Andrea Braccaloni, Bruno Genovese, David Pasquali and Francesco Cavalli for their committment and patience. Finally, I’d like to thank Elisa and Carmen from Ex Libris press office, whose job has only just begun.