Cooking up a storm
The Salt Book, Fritze Gubler & David Glynn, Arbon Publishing 2010
The chemistry of the kitchen is the chemistry of love. We nourish and nuture the people we cook for, hoping to provide them with the best food we can. A bad meal can ruin your day, a good one make it memorable. A meal made with care, how ever simple, nourishes far beyond its nutritional values. A meal made without care, in a hurry, can give you indigestion or make you really ill.
Cooking is also a journey of discovery about yourself. It challenges, frustrates, delights and dissapoints. 'Cooking up a storm' in the kitchen presents the same challenge as any other pressured situation in life, especially in a commercial kitchen. Add sharp objects, hot ovens, cramped workspace, time constraints and the pressure to produce your best and eventually you will experience many a fiery argument, burnt arms, cut fingers and smashed crockery, delicious meals and awful ones. It is an exciting, intense, high speed, high pressure world that demands the extremes of focus and concentration. It can also be extraordinarily satisfying work with its own rewards.
I hope you enjoy some of my adventures in the kitchen....
Sourdough bread, cultured vegetables and ginger beer recipes. Raw milk, butter and cheese. Free kefir grains. Sauerkaut and kim chi type recipes. Nut and seed cheese recipes. Sourdough bread and cake recipes. Ginger beer and priobiotic beverage recipes. Lacto fermented and cultured food recipes. Low gluten recipes. Traditional recipes in spirit of Dr Weston A Price and Sally Fallon - WAPF.