The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality

Name: The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality
Price: 200.00 USD
Availability: InStock
ISBN: 9781138733701

✍️ Gossling, Stefan

Reader Score

4.4

(1 review)

$200.00

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Cooking & Technique

📚 EDITORIAL REVIEW

“This is built for culinary students and hospitality professionals mapping out green commercial kitchens. If you want quick home-cooking weeknight tricks, look elsewhere; this text dives into systemic restaurant operations, resource management, and large-scale food service sustainability.

— Editorial Team

Author

Gossling, Stefan

📚 all books by this author (2) →

🏛 Routledge 📅 2021 📔 Hardcover ISBN: 9781138733701

📚 This Book in Collections

🎁 Hardcovers worth giving 🍝 The Italian kitchen

📝 Description: The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.

💎 Expert review

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Eatbook Family editorial team

Cookbook desk

This assessment judges the work primarily by its intended niche: academic instruction in sustainable hospitality rather than casual reading. It does not suit home cooks looking for quick recipes or general food enthusiasts seeking narrative-driven food writing. The tone appears strictly professional and instructional, aimed at industry insiders and students. Readers expecting a broad cultural critique or a personal memoir will be disappointed. However, for those specifically studying the environmental impact of commercial kitchens, its direct focus on achieving sustainability in restaurants makes it a necessary, if dry, reference text.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This is built for culinary students and hospitality professionals mapping out green commercial kitchens. If you want quick home-cooking weeknight tricks, look elsewhere; this text dives into systemic restaurant operations, resource management, and large-scale food service sustainability.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This assessment judges the work primarily by its intended niche: academic instruction in sustainable hospitality rather than casual reading. It does not suit home cooks looking for quick recipes or general food enthusiasts seeking narrative-driven food writing. The tone appears strictly professional and instructional, aimed at industry insiders and students. Readers expecting a broad cultural critique or a personal memoir will be disappointed. However, for those specifically studying the environmental impact of commercial kitchens, its direct focus on achieving sustainability in restaurants makes it a necessary, if dry, reference text.

❓ Frequently asked questions

This is a theoretical and operational text focused on culinary arts and hospitality management rather than a traditional recipe collection, so standard measuring units are not the primary focus.

As an academic and professional guide aimed at students and industry professionals, it relies on structured text, systematic frameworks, and educational analysis rather than recipe photography.

📖 Who should read this

📜 Historical context

Emerging from the modern intersection of hospitality management and ecological consciousness, this work focuses on the philosophy and logistics of green commercial food service. It explores how professional kitchens can transition toward eco-friendly practices without sacrificing culinary standards.