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Nourish - Cookbook by Holly Davis
Sustenance for Body and Soul
Macrobiotics has never been so sumptuous nor glamorous.
The first-ever four-color, coffee-table macrobiotic cookbook, NOURISH includes over 100 recipes, all surprisingly quick to make and beautiful to behold. A pioneer of the whole foods movement in Australia, chef Holly Davis brings unprecedented sophistication and flavor to healthful cooking with her "real food" cuisine, a culinary style that emerged from over a dozen years of upscale vegan cooking. Davis blends simplicity, healthfulness, taste, texture, and beauty to create food that nourishes body and soul while honoring the environment.
"Holly Davis weaves together the colours tastes and textures of carefully chosen ingredients to create food that nourishes body and soul. This original collection of Holly's recipes celebrates her knowledge and passion for food." Simon & Schuster "It was vital to me that the book I created reflect the beauty and joy that is to be found when preparing and sharing food.
I am here to feed people love and my vehicle for that is my gift with food." Holly Davis
Along with a myriad of delicious recipes, the book contains a useful glossary that helps demystify many of the wholefood ingredients. Each recipe has been designed to teach principles that allow for variations according to personal preferences and the season in which you are cooking.
The "Fundamentals" section teaches cooking techniques in a number of areas such as: how to cook whole grains and legumes, what to do with sea vegetables...and even what to keep an eye out for when shopping for fish.
"...because I have only recently arrived in Australia from Britain, where even in such enlightened times the word 'macrobiotic' could probably close a restaurant faster than Salmonella, I am intrigued by this woman whose book launch filled Simon Johnson's Woollahra shop to near asphyxiation level and who has made macrobiotic food seem sensuous, sensual-hell, even sexy..." Neale Whitaker, former Executive Editor of Marie Claire Lifestyle (Sydney Morning Herald Good Living 7/12/99)
"Simple enough for the novice, unique enough for experimenting chefs, and perfect for health nuts."
— Publishers Weekly
Holly Davis
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| ISBN: 1-58008-181-9 |
| 192 pages | size: 8 1/4 x 10 1/4 |
| Paperback |
| Ten Speed Press |
HOLLY DAVIS is the co-creator of the restaurant Iku Wholefood, in Sydney, Australia. She spends her time advancing the principles of her "real food" cuisine through teaching, consulting, catering, and writing. She lives in Sydney.
Witlof and Orange with Curly Kale
This is my exception to the "no fruit in salads" rule. I think it may be that this was a salad my mother made, but it might just be that these flavors suit each other so well. The slightly bitter taste of the witlof and curly kale is soothed by the sweetness of the citrus fruit. —Chef Holly Davis
Serves 6
1/2 head (6 1/2 oz/200 g) curly kale, washed and well drained
1 red and 2 white heads (11 oz/350 g) witlof (Belgian endive), washed and well drained
segments of 1 orange, removed from their membranes
zest of 1 orange, grated
pinch sea salt
Cut the curly kale into edible pieces without bruising.
Blanch quickly in salted water.
Refresh in cold water.
Cut the witlof into long thin slices.
Mix the orange segments with the leaves.
Combine the zest and salt with the leaves and orange segments.
Set aside and serve with green herb dressing (below).
Green Herb Dressing for Salads and Vegetables
Serves 6
4 1/2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped
1 clove garlic, chopped
1 tablespoon apple juice concentrate
4 tablespoons olive oil
Blend in the order given.
When you get to the olive oil, drizzle it in slowly to create an emulsion. |
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