What I thought my kitchen wanted was a food processor — but apparently my kitchen needs a mortar and pestle. That’s what I learned while reading Chez Panisse’s uber eco-chef Alice Waters‘ new book, In the Green Kitchen, which features 30 basic cooking techniques from Alice’s fellow eco-chefs. A mortar and pestle’s called for in the basic recipes for balsamic vinaigrette, pesto sauce — and even guacamole!
Each techniques comes with scrumptious-sounding recipes — The filleting a fish section has recipes for fish soup and baked rockfish with lemon and parsley butter, for example — illustrated with gorgeous drool-worthy photos of organic food and profiles of eco-chefs whose restaurants you’ll want to visit.
In the Green Kitchen’s like a book version of the Green Kitchen webisodes, which visual learners can still watch online. I’m more of a reader — and despite my mortar-and-pestle-less-ness, I couldn’t resist attempting the guacamole recipe contributed by Gilbert Pilgram of Zuni Cafe in San Francisco. I made do with a big ceramic bowl and a muddler I bought for a Mojito party. Voila:
Bottom photo by Siel