‘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
Biodynamics is about respect for nature, sustainability and spiritual ecology – but most of all it is about flavoursome, nutritious and enjoyable food! This is a book rich in information, beautifully illustrated and packed with healthy yet tasty recipes.
It is a movement that is supported by top chefs, expert viniculturists and numerous celebrities. Even Prince Charles has introduced its methods at his Gloucestershire farm. Yet biodynamic agriculture had humble beginnings. In 1924 a small group gathered to hear the philosopher and scientist Rudolf Steiner give a series of lectures. At a time when industrial farming and mass production were on the rise, Steiner spoke of the qualitative aspects of food, and outlined an agricultural method founded on a holistic perception of nature.
Illustrated with hundreds of full-colour photographs, The Biodynamic Food and Cookbook explains the principles behind biodynamics, 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 over 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, drinks and much more.
WENDY E. COOK studied art at Cambridge where she met the comedian Peter Cook and later became his wife. Wendy 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.
April 2006; 256pp; 30 x 21 cm; sewn paperback; £18.99; ISBN: 1-905570-01-5