The Kitchen
The EASY Way to Organic Cooking
216 pages · 240 recipes · First published 2013
Most cookbooks are written to be looked at. This one is written to be cooked from.
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Why this exists
People kept telling me to write a book.
When I did, the brief was narrow: only recipes I actually cook, short ingredient lists, and no step that needs a technique you would have to go and learn first.
It is not a showcase. It is everyday cooking — healthy food made simply, by someone who eats it too.
What is in it
The recipes, and the reasoning underneath them.
This is what I cook for a living, written down so it can be cooked by someone who does not.
- Starters, soups and sauces
- Grains, meats and fish
- Recipes built for children, and how to get them eating properly early
- Breakfast that holds until lunch, and desserts worth eating
- Chemical-free sauces, made from scratch
- Organic versus non-organic, and where the difference is worth paying for
What changes after you read it
Learn to cook my way once, and you will cook and eat well for the rest of your life.
- Recipes that lend themselves to cooking in bulk, so one session covers more than one meal
- Short ingredient lists — a smaller shop, and nothing on it you have to hunt for
- Sauces made from scratch, without the chemicals that make the shop-bought ones keep
- Food children will eat, without cooking a second meal for them
- You know which organic purchases earn the premium and which do not
This book was published in 2013.
Good food does not expire. The recipes are exactly as they were.
Before you buy
The questions that come first.
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Who wrote this
Originally from Sweden. I started training and studying nutrition at fifteen, and qualified as a strength and conditioning coach there in 2000.
London came next: a personal training, nutrition and massage practice, and a high-end catering company alongside it. That is where organic cooking stopped being something I preferred and became a lifestyle.
Then Los Angeles, Le Cordon Bleu, and the private chef business built from there.
Cooking, training and bodywork have never been separate practices to me. They are the three things a healthy, balanced life is built on.