Ive always said that itsina chefs DNA to utilize what would otherwise be thrown away. We are hardwired to taketheuncovetedand make it delicious. But Doug McMaster is on another levelentirelyhe is doing some of the mostthorough and thoughtful work on food wastetoday.This book gives you more than a glimpse into his mind. It provides a much needed roadmap for a future of limited resources and growing demands.Dan Barber, Chef/Co-owner of Blue Hill and Blue Hill at Stone BarnsSilo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restauranta food system for the future.Hes a man on a missiondedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest, most natural and efficient way to cook and eat, committed to de-industrializing our food system so that we eat fresh, waste less and make the most of what nature gives us.Sustainability, organic, and vegan are words you wont find in this enlightening polemic on the future of food as we know it. Here are some that you will: closed-loop systems, radical suppliers, off-gridingredients, waste-free prep and clean farming. These are just some of the raw ingredients deftly chopped and mixed into an irresistable and intoxicating fusion. Part inspiration, part practical kitchen know-how,part philosophyjust add anarchic flavours and a dash of pure hope for a beautifully crafted book destined to be a refreshingly radical addition to your kitchen library.