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The Green Kitchen Basics
Grønt grundkøkken
Mikkel Maarbjerg, Nikolaj Kirk
This book will provide you with more than 400 pages of inspiration with 230 recipes. The main chapters cover: Salads; Soups; Drinks and Wild Herbs; Starters; Pies, Pate and Flan; Pasta and Noodles; Eggs and Cheese; Main Courses; Rustic Cooking; Side Dishes; Sauces, Dips and Purées, Snacks and Baking, and each individual chapter includes a wide variety of dishes: casseroles, salads, pies, pasta and noodle dishes, risottos, omelettes, falafel, spring rolls, pizzas and more.There are dishes with tofu, beans, and lentils, as can be found in traditional vegetarian cookbooks, but these are not the key ingredients here. Instead Kirk and Maarbjerg focus on cabbage and different types of Nordic root vegetables. They have also ensured that the collection of recipes is equal parts Danish food and recipes from all over the world, as there are countries - like India - where vegetables play a predominant role in the kitchen.
Last but not least, The Green Kitchen Basics has a large encyclopaedic section, where the reader can learn more about individual vegetables, including different types of lettuce, and how to clean, cut and prepare them.
Mikkel Maarbjerg, celebrated chef, gastronomic advisor, course manager and lecturer.
Nikolaj Kirk, cook, gastronomic adventurer and advisor.
Together they run the company Kirk + Maarbjerg, which specialises in food and gastronomy consultancy, teambuilding, catering, cooking courses etc. In 2010 they wrote the book Kitchen Basics (Politikens Forlag).
The book is beautifully illustrated by photographer Christian Kjær.