The Biodynamic Food & Cookbook by Wendy Cook is a book of rich information, it's beautifully illustrated and packed with delicious and healthy recipes. It is about real nutrition that doesn't cost the Earth. Biodynamics is about respect for nature, sustainability, and spiritual ecology. But most of all it is about flavourful, nutritious, enjoyable food! The biodynamic movement is supported by top chefs, master winemakers, and numerous celebrities- Prince Charles introduced biodynamic methods at his Gloucestershire farm. Nonetheless, biodynamic agriculture had a humble beginning in 1924, with a small group of farmers and gardeners gathering to hear Rudolf Steiner give a series of lectures on revitalizing agriculture. It was a time of growing interest in industrial farming and mass production, and Steiner spoke of the need to preserve and nurture the qualitative aspects of food. He outlined an agricultural method based on a holistic perception of nature.

Illustrated with hundreds of color photographs,The Biodynamic Food & Cookbook explains the principles behind biodynamic methods and places it in the context of food and cooking through the ages. Wendy Cook, author of the bestselling 'Foodwise' takes us on a journey through the four seasons with more than 150 delicious recipes based on many years of working with biodynamic nutrition. She considers the ethics of food, the foundation of a balanced diet, and conjures up the colour and vibrancy of which has contributed so much to her personal approach. Included are supplementary sections on breads, sauces, salads, desserts, drinks, and much more. "In my experience, biodynamic food is of exceptional quality and taste, so I use it when I can. And it's good for my health! I know from my own experience that eating biodynamically grown food ... leaves a fine and lasting impression on the palate." Patrick Holden, director of the Soil Association.

Wendy E. Cook is a writer and speaker on nutritional issues. The first wife of satirist Peter Cook, she gained a reputation as a hostess in the 1960s and 1970s. Born in 1940, she studied art at Cambridge where she met Peter Cook. Later they lived in London and New York during which time Wendy developed cooking and entertaining as her creative motif. When their daughter Daisy developed asthma and conventional medicine had little effect, Wendy began a journey of discovery of complementary treatments and alternative ideas. She studied macrobiotics as well as Rudolf Steiner's approach to nutrition and agriculture (biodynamics). Having discovered how life-changing nutrition can be, she devoted herself to cooking and teaching in clinics, communities and schools. More recently she was resident at Schumacher College while simultaneously studying for a degree in Waldorf Education at Plymouth University.