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Book details
  • Genre:COOKING
  • SubGenre:Vegetarian
  • Language:English
  • Pages:78
  • Paperback ISBN:9781667896328

Sacred Nourishment

Recipes, philosophies and stories covering gourmet plant-based cuisine

by Daniel Quesada

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"Sacred Nourishment" is a philosophical and practical guide to gourmet vegan cuisine. Author Daniel Quesada shares his secret recipes that have been enjoyed by thousands of guests at Imiloa Institute in Costa Rica. The book is designed as a tool for you, your family and your community on how to prepare simple, nutritious meals while returning to the essence of the spirit and power of food.
Are you tired of buying food without knowing where it came from or what's in it? Do you feel disconnected from the origins of your meals and the nourishing power of food? If so, "Sacred Nourishment" by Daniel Quesada, executive chef at Imiloa Institute, is the book for you. In "Sacred Nourishment," Chef Daniel shares his passion for simple, nutritious meals inspired by the earth and our ancestors. He reflects on our collective journey through food and how we have lost touch with the origins of our meals. But there's hope. Chef Quesada has seen guests at Imiloa Institute become curious about their food and desire the education and support to create new habits. This book is a tool for you and a message to your community and family that you can prepare simple, nutritious meals just like our ancestors did. Chef Quesada's path has led him to plant-based gastronomy, which has challenged him and awakened his creativity. He shares his personal connection to the importance of food as a means to take care of life and inspire people to connect with their food and themselves. Let Chef Quesada guide you on a journey back to the basics of cooking and the beauty of simple, nutritious meals. "Sacred Nourishment" is the perfect book for anyone looking to nourish their body and soul.
About the author
Daniel Quesada is a gourmet chef and artist who currently serves as the executive chef at Imiloa Institute in Costa Rica. From a very young age, Quesada was drawn to the kitchen and decided to follow his instinct to become a chef. He began his career as a cook at Alta Gracia Hotels, an Aurberge Resort, where he sought mentorship from visiting chefs from Vietnam, Mexico, and the United States. This early exposure taught him the importance of mentorship in building a successful kitchen. Quesada went on to work at other five-star luxury properties, including Kura in Uvita, where he honed his skills. He was later invited to become the executive chef at Kinkara, where he further developed his expertise in vegan cuisine with the guidance of a visiting chef from India. Currently, Quesada serves as Executive Chef and Assistant General Manager at Imiloa. He resides in the Southern Zone of Costa Rica with his wife and daughter. Quesada is committed to creating an authentic culinary experience by sourcing high-quality ingredients and ensuring that the preparation of the meals is carried out by skilled chefs who take pride in their craft.
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