This basic cookbook offers possible guidelines for the contemporary cook. Due to the influence of cooking fashions, top chefs, new ingredients, modern techniques and the popularity of certain countries, some developments in cooking and eating have gone a bit overboard. Today, we can buy, get or make anything we want - well, almost anything - but we rarely ask ourselves where these products come from - from what soil, what water - or how far it has had to travel before it gets to the refrigerator, the store or the restaurant. We rarely ask how it has burdened our environment or continues to do so. Whether we consciously think about the products we use in our kitchens or not, we will eventually feel the detrimental effects of continuing to follow our current eating habits.
