Red Lantern chef Mark Jensen believes that
you don’t have to start your own chicken farm or move to the country to
make sustainable food choices – it can happen in your very own
supermarket, kitchen or backyard. From buying seasonally and growing
your own vegetables, to using all parts of the animal and selecting
free range options, he shows us how to avoid waste, make fewer demands
on the food chain and nurture ourselves the way that nature intended.
With over 100 easy-to-follow recipes, this is a must-have cookbook for
busy people who value great tasting food and want to make informed and
ethical choices about what they eat.
About The Author
Mark Jensen left a career in hairdressing to become a chef at the age of 27. He has worked in Matt Moran’s Paddington Inn Bistro and Bennelong Restaurant. He made his mark in the Sydney dining scene when he opened The Dining room at the Olympic Hotel in 1995. In 2001 his brother-in-law Luke Nguyen invited him to join his new restaurant, Red Lantern, and he has been there ever since. Mark is passionate about ethical eating and is currently transforming Red Lantern into an environmentally sustainable restaurant.
Number Of Pages: 288
Published: 1st April 2011
Dimensions (cm): 26.0 x 19.4 x 3.7
Weight (kg): 1.18