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, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us.
“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.
"Off-grid ingredients,” "waste-free prep” and “clean farming” are just some of the concepts you will find in this roadmap for the future of food as we know it. Delicious seasonal recipes, from Rhubarb, Sour Cream & Elderflower to Potato Dumplings and Black Garlic Paste, allow you to put the theory into practice. Part inspiration, part practical kitchen know-how, part philosophy -- along with a dash of pure hope -- this beautifully crafted book will be a refreshingly radical addition to your kitchen.
“Packed full of seasonal menu plans, infographics and photography, it’s a good read. And the on-trade can particularly learn a thing or two from the section on ‘Rationalising the Industry’.”
