Red Lantern chef Mark Jensen believes that you don't have to start your own chicken farm or move to the country to make sustainable food choices - it can happen in your very own supermarket, kitchen or backyard. From buying seasonally and growing your own vegetables, to using all parts of the animal and selecting free range options, he shows us how to avoid waste, make fewer demands on the food chain and nurture ourselves the way that nature intended. With over 100 easy-to-follow recipes, this is a must-have cookbook for busy people who value great tasting food and want to make informed and ethical choices about what they eat.

Author Biography

Mark Jensen is the chef at Sydney's well-loved Red Lantern restaurant. Passionate about food, he is also deeply concerned about the sustainability and ethics of food production. After falling in love with restaurant life after an earlier career as a hairdresser, Jensen worked in several Sydney restaurants before joining brother and sister Luke and Pauline Nguyen in opening the Red Lantern in 2001. Secrets of the Red Lantern, by Pauline Nguyen, was released by Murdoch Books in October 2007 and has proved an enduring favourite, reprinted five times so far.