The Biodynamic Food and Cookbook

Biodynamics is about respect for nature, sustainability, and spiritual ecology. But most of all it is about flavorful, nutritious, enjoyable food The Biodynamic Food & Cookbook is a rich book of information, beautifully illustrated and packed with delicious and healthy recipes.

The biodynamic movement is supported by top chefs, master winemakers, and numerous celebrities--Prince Charles introduced biodynamic methods at his Gloucestershire farm. Nonetheless, biodynamic agriculture had a humble beginning in 1924, with a small group of farmers and gardeners gathered to hear Rudolf Steiner give a series of lectures on revitalizing agriculture. It was a time of growing interest in industrial farming and mass production, and Steiner spoke of the need to preserve and nurture the qualitative aspects of food. He outlined an agricultural method based on a holistic perception of nature.

Illustrated with hundreds of color photographs, The Biodynamic Food & Cookbook explains the principles behind biodynamic methods and places it in the context of food and cooking through the ages. Wendy Cook, author of the bestselling Foodwise, takes us on a journey through the four seasons with more than 150 delicious recipes based on many years of working with biodynamic nutrition. She considers the ethics of food, the foundation of a balanced diet, and conjures up the color and vibrancy of Mallorca, which has contributed so much to her personal approach. Included are supplementary sections on breads, sauces, salads, desserts, drinks, and much more.

The Biodynamic Food & Cookbook will find a permanent place in every healthy kitchen.

C O N T E N T S

Preface

Introduction

PART ONE: BACKGROUND

1. The Culture of Food and Cooking through the Ages

2. The Ethics of Modern Food Culture

3. What is Biodynamic Farming?

4. Creating a Balanced Diet

5. The Threefold Plant

6. What Do We Do when We Cook?

7. Utensils and the Larder

8. Mallorca

Seasonal Food Calendar

PART TWO: RECIPES

Some Preliminary Tips and Notes

Pastry Making

Festivals

- Spring

- Summer

- Autumn

- Winter

Bread and Breadmaking

Dips and Starters

Preserves

Sauces

Salads

Vegetable Dishes

Cakes and Biscuits

Breakfast

Condiments

Drinks

Resources

Bibliography

Index