Cooking without recipes - Véronique Bouchard

Taking the time to cook can sometimes seem like a chore. Busy schedules, complicated recipes, hard-to-find ingredients to recreate a dish by a renowned chef... ready-made meals suddenly seem so easy. What if we learned to cook without recipes? Véronique Bouchard invites us to unleash our inner culinary creator and adapt our diet to seasonality and food availability. It's time to reclaim our food autonomy! In a context of climate change, resource depletion, pandemic risks, and growing social inequalities, it is becoming urgent to relearn how to consume, cook, and preserve locally produced food. A true anti-traditional cookbook, Cooking Without Recipes provides all the tips and techniques needed to develop good culinary habits and foster our food resilience. On the menu: - The key culinary principles to break free from ready-made thinking and ready-made food, and (re)discover the virtues of seasonal, local, and organic produce. - The foundations of healthy eating, for both body and environment. - Advice on freezing, canning, lacto-fermentation, and dehydration. - The ABCs of making bread, kombucha, kefir, sprouts, and germinated seeds. - A map of Quebec's terroir. Culinary variations around 27 themes: salads, risottos, tarts, croquettes, crepes, various sauces, pesto, soups, veggie pâté, muffins, pasta, stir-fries, etc. "Cooking Without Recipes" could very well be your last cookbook! A true ode to the artisans who feed us, this guide is the ideal tool to develop your confidence and adapt your meals to the rhythm of the seasons, while contributing to a more ecological, supportive, resilient and nourishing food culture.