Overview

""Introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes...combines organic garden produce with a sustainable perspective."" —Foreword Reviews 75 recipes cover a range of seasonal dishes as well as pantry essentials for eating all year round and avoiding any kind of waste. In Seasonal Pantry, French artisan baker Benoît Castel shares recipes that respect the seasons as well as your budget. This simple and seasonal approach to cooking reduces waste: every crumb of leftover bread is used, and apples are consumed to the core. Inside, you'll a collection of homemade recipes to make simple meals you can save and savor throughout the year. ? Vegetables from the garden (pickled carrots, aubergine caviar, tomato sauce) Fruits from the orchard (apricot jam, pear caramel syrup, apple sauce). Condiments made from cereals, dried fruit, and grains (mustard, pesto, salted dried fruit) Milk and plant-based dairy products (almond milk, yogurt, raspberry butter) Easy to dress doughs (pie crusts, quiches, profiteroles ) Leftover bread preparations (biscotti, croutons)

Full Product Details

9781962098373

Table of Contents

Reviews

Pastry chef Benoît Castel’s inviting cookbook The Seasonal Pantry combines organic garden produce with a sustainable perspective. Castel’s garden-to-table ethos involves seasonal eating and capturing the bounty of harvests by drying, pickling, or preserving produce to enjoy at a later date. “That’s the spirit of my pantry,” he explains. “Cooking high-quality ingredients for future use without wasting a crumb.” Making vegetable broth is a good reason to save peelings. Baking croutons and Melba toast extends the life of stale bread. Old loaves can be ground to make the base of new ones; 30 percent of Castel’s unsold bread is thus reused. This approach is “not revolutionary,” he remarks, but rather “a return to common sense.” The book’s versatile pastry recipes are a foundation for a range of dishes. A similar base could produce a quiche or a roasted apricot “pizza.” Choux dough might be turned into profiteroles or ham-and-greens-stuffed buns topped with Parmesan. The steps are simple and reassuring, and the components and flavors are adaptable. Plant-based alternatives appear, as with a method for making pumpkin seed “milk.” Close-up shots of alluring plates alternate with photographs of the garden and a table spread for convivial meals. Summer and autumn ripeness is sustained in jam, poached pears, and a rainbow of jarred vegetables. Fascinating combinations include a green tomato, raspberry, and mint jam. Dried hibiscus enlivens drinks and cakes. Sauces balance savory and sweet: an eggplant and hazelnut dip; a prune and almond hummus that contains honey, olive oil, and chickpeas. A pistachio, pumpkin seed, and white chocolate spread is a homemade take on Nutella. The Seasonal Pantry introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes. -- Rebecca Foster * Foreword Reviews * Pastry chef Benoît Castel’s inviting cookbook The Seasonal Pantry combines organic garden produce with a sustainable perspective. Castel’s garden-to-table ethos involves seasonal eating and capturing the bounty of harvests by drying, pickling, or preserving produce to enjoy at a later date. “That’s the spirit of my pantry,” he explains. “Cooking high-quality ingredients for future use without wasting a crumb.” Making vegetable broth is a good reason to save peelings. Baking croutons and Melba toast extends the life of stale bread. Old loaves can be ground to make the base of new ones; 30 percent of Castel’s unsold bread is thus reused. This approach is “not revolutionary,” he remarks, but rather “a return to common sense.” The book’s versatile pastry recipes are a foundation for a range of dishes. A similar base could produce a quiche or a roasted apricot “pizza.” Choux dough might be turned into profiteroles or ham-and-greens-stuffed buns topped with Parmesan. The steps are simple and reassuring, and the components and flavors are adaptable. Plant-based alternatives appear, as with a method for making pumpkin seed “milk.” Close-up shots of alluring plates alternate with photographs of the garden and a table spread for convivial meals. Summer and autumn ripeness is sustained in jam, poached pears, and a rainbow of jarred vegetables. Fascinating combinations include a green tomato, raspberry, and mint jam. Dried hibiscus enlivens drinks and cakes. Sauces balance savory and sweet: an eggplant and hazelnut dip; a prune and almond hummus that contains honey, olive oil, and chickpeas. A pistachio, pumpkin seed, and white chocolate spread is a homemade take on Nutella. The Seasonal Pantry introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes. -- Rebecca Foster * Foreword Reviews *

Author Information

Benoit Castel’s pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.

Tab Content 6

Countries Available