“Karen Mugliett launches 'Seasonal & Sustainable' cookery book” |
| Karen Mugliett launches 'Seasonal & Sustainable' cookery book Posted: 10 Dec 2010 03:21 AM PST Thde front cover of Karen Mugliett's 'Seasonal & Sustainable' cook book Seasonal and Sustainable is not just another recipe book. Seasonal & Sustainable draws upon its author, nutritionist Karen Mugliett, a holistic attitude to sustainable living, centred around the home. An attitude which owes alot to Karen's formation as a home economics teacher and university pedagogue. "Young people are sometimes overwhelmed by the thought of the planning, preparation and cleaning that goes on with cooking. One of the intentions of this book is to demonstrate that it does not need to be so. Knowing the basing techniques, having the right tools, planning can all help," Karen Mugliett said.. The book includes a first chapter intended to instill the proper attitudes to home cooking, attitudes such as budgeting tips, shopping wisely, organising meals, sustainable cooking. These are followed by other indispensable information on kitchen tools, meat temperatures, etc and then basic recipes which are considered as fundamental to a wide range of recipes. "One of my target audiences were young people starting a household, who might take on the responsibility of daily cooking without an overall sutainable perspective'." The core of the book is the four seasonal chapters. "I have organised the book around the seasons, in order to promote the seasonal approach to sourcing ingredients particularly vegetables, fruit and fish. Adapting the cuisine to what is available makes sense from a healthy, economic and sustainability point of view." Each chapter of this book focuses on some of the most common vegetables found in the particular season and gives a variety of different recipes using those particular vegetables. The different chapters are enhanced with seasonal, sustainable or health tips. These are practical ideas intended to make home chefs ponder on the implications of their cooking. All recipes are healthy, with a strong focus on fruit and vegetables. Food preparation should have an underlying sustainability philosophy, minimising kilometres (for produce transportation), minimising pesticides, supporting fair trade and local producers. Karen's nutrional expertise has been translated into practical indications on how to achieve tasty dishes without using ingredients high in calories,fat or sugar. For example in a recipe for the fig cheesecake (featured in the article), I used a base made up of muesli, figs, etc, instead of biscuits and butter which are high in trans fats. The book contains about 120 practical, economical and healthy recipes all tried out (and photographed by Karen's husband Jesmond). Seasonal and Sustainable is just one milestone in Karen's quest to foster a sustaible living culture. IN PICTURES Article images This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read our FAQ page at fivefilters.org/content-only/faq.php |
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