The Shared Kitchen features beautiful vegetable-based dishes to share with loved ones and friends, with an emphasis on zero waste and nourishing wholefood recipes.
We spend so much of our lives in our kitchens: cooking, cleaning, eating. These tasks can be a source of immense joy and satisfaction, especially when shared with others.
The Shared Kitchen features more than 80 flavorful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food, and life together.
The food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have – whether it was grown in your garden, bought in bulk at the market or discovered at the bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable – from apple to zucchini – and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.
About the Author
Clare Scrine is a Brisbane-based food writer who has been creating recipes for over ten years. Her first book, The Shared Table—which started life as a crowdfunded cookbook—is the culmination of many years of feeding a crowd her delicious food. The Shared Kitchen is Clare’s second cookbook.
