"A seriously eye opening, inspiring and thought-provoking book!" -
Nathan Outlaw
"This is not a cook book but a true source of knowledge and
inspiration." - Zero Waste Europe
"I've always said that it's in a chef's DNA to utilize what would
otherwise be thrown away. We are hardwired to take the uncoveted and
make it delicious. But Doug McMaster is on another level entirely--he is
doing some of the most thorough and thoughtful work on food waste today.
This book gives you more than a glimpse into his mind. It provides a
much needed roadmap for a future of limited resources and growing
demands." - Dan Barber, Chef/Co-owner of Blue Hill and Blue Hill at
Stone Barns
"Silo, in East London, is Britain's first zero-waste restaurant, and
this fascinating book sets out the vision and the methods behind what it
does. Judges described it as 'an unprecedented, inspiring, stand-alone
book', taking readers on 'a fascinating journey to achieve zero waste.'
It's 'trailblazing, exciting, relentless and uncompromising' and made
all the more valuable because 'the author is also not afraid to include
his failures too.' In the end, said the jurors, 'the book leaves you in
no question about his revolutionary approach to cooking as his thoughts
are conveyed with true conviction and diplomacy.' - Food Book Award
2020 finalist, The Guild of Food Writers
Silo maps out an extraordinary new plan from radical young chef Douglas
McMaster, founder of SILO the first zero food-waste restaurant--a food
system for the future.
He's a man on a mission--dedicated to weaning us from our entrenched and
over-processed food habits, encouraging us to go for the purest, most
natural and efficient way to cook and eat, committed to
de-industrializing our food system so that we eat fresh, waste less and
make the most of what nature gives us.
"Closed-loop systems," "radical suppliers," "off-grid ingredients,"
"waste-free prep" and "clean farming" are just some of the words you
will find in this polemic on the future of food as we know it. These are
just some of the raw ingredients deftly chopped and mixed into an
irresistible and intoxicating fusion. Part inspiration, part practical
kitchen know-how, part philosophy--just add anarchic flavours and a dash
of pure hope for a beautifully crafted book destined to be a
refreshingly radical addition to your kitchen library.
