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Title: Slow Food Cooking prevealent in today's modern restaurants
Review: Aside from not having glossy embossed photos to drool over, this book is a wonderful collection of recipes from some of the countries best chefs. What I really love is that the book dives into sustainable aquaculture and what you can do as a consumer to demand better quality local seafood that is not harmful to the environment. Here are 150 recipes that deal with what actually swims in our backyards. It's time we supported restaurants who put such an effort into Slow Food (that is food that is environmentally, physiologically, and mentally the opposite of fast food like McDonalds). I say congratulations to the authors for putting such an effort together.
