Wendy Cook’s Biodynamic Food and Cookbook
The Biodynamic Food and Cookbook centres itself around central principals reflecting nature, sustainability and spiritual ecology.
Author Wendy Cook sets out to provide readers with all of the environmental benefits of her work whilst focusing on providing flavoursome, nutritious and enjoyable food.
In short, the book is rich in information, beautifully illustrated and packed with healthy yet tasty recipes!
The Biodynamic movement is supported by top chefs and numerous celebrities. The author explains biodynamic agriculture had humble beginnings. In 1924 a small group gathered to hear the philosopher and scientist Rudolf Steiner give a series of lectures.
She highlights the rise of industrial farming and mass production whilst focusing on how Steiner spoke of the qualitative aspects of food – and outlined an agricultural method founded on a holistic perception of nature.
Her work is illustrated with hundreds of full-colour photographs and places it in the context of food and cooking throughout the ages.
Wendy Cook takes us on a journey through the four seasons, presenting more than 150 delicious recipes based on many years of working with biodynamic nutrition.
She studies the ethics of food, the foundations of a balanced diet, and conjures up the colour and vibrancy of Mallorca, which has contributed so much to her personal approach. There are supplementary sections on breads, sauces, salads, desserts and drinks.
Author Wendy Cook studied art at Cambridge where she met the comedian Peter Cook – and later became his wife.
She soon gained a reputation as a hostess at their London and New York homes; her guests were as likely to include John Lennon and Paul McCartney as Bernard Levin and Peter Ustinov.
When their daughter Daisy became ill with asthma Wendy began a journey of discovery that included complementary treatments and alternative philosophies.
She studied many disciplines, including Rudolf Steiner’s approach to nutrition and agriculture. Having seen how life-changing nutrition can be, she devoted herself to cooking and teaching in clinics, communities and schools.
Praise for The Biodynamic Food and Cookbook
‘In my experience, biodynamic food is of exceptional quality and taste – so I use it when I can. And it’s good for my health!’ (Antony Worrall Thompson)
‘I know from my own experience that eating biodynamically grown food… leaves a fine and lasting impression on the palate.’ (Patrick Holden, Director, Soil Association)
The Biodynamic Food and Cookbook (Wendy Cook)
Book cover illustration provided by Clairview Books.
Released: March 2006. 256 pages (paperback). £28.00.
For more information, visit: https://www.clairviewbooks.com