The Urban Cook: Cooking and Eating for a Sustainable Future

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.

Mark Jensen left a career in hairdressing to become a chef at the age of 27. He has worked in Matt Moran’s Paddington Inn Bistro and Bennelong Restaurant. He made his mark in the Sydney dining scene when he opened The Dining room at the Olympic Hotel in 1995. In 2001 his brother-in-law Luke Nguyen invited him to join his new restaurant, Red Lantern, and he has been there ever since. Mark is passionate about ethical eating and is currently transforming Red Lantern into an environmentally sustainable restaurant.