This month, we bring you classic Italian recipes from Marcella Hazan, the rebirth of Noma, and New York chef Dan Barber’s crusade to end waste in the food industry
When we finish photographing the food for this magazine, we eat it. The crew, usually three of us, sit in my office-studio, and tuck into whatever we have just photographed. Anything shot after lunch is commandeered for dinner or taken home in doggy bags. The rest becomes my food for the week. You could measure my life in the reheated and the recycled but it pleases me that in this kitchen at least, there is almost no waste.
There is still quite a bit of waste in the food industry. There are many initiatives reducing waste around the country, but such good practice needs highlighting. Which brings me to Dan Barber’s posh burger – for which, like any of the food at his Manhattan pop-up, you would have had to join a long waiting list. Made from vegetable pulp from a juice company’s presses, diners couldn’t get enough of it. His idea drew attention to the growing problem of food wastage. Next month sees Dan opening a pop-up here in Britain, and we sent Tim Adams to see him.
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