Cooking with Scraps

Name: Cooking with Scraps
Brand: Hachette Aotearoa New Zealand
SKU: 9780761193036
Price: 39.99 NZD
Availability: InStock

Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

By Lindsay-Jean Hard

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Summary

Cooking with Scraps by Lindsay-Jean Hard presents 85 inventive recipes that transform commonly discarded parts of food—such as seeds, stems, and rinds—into delicious meals. Drawing from her Food52 column, Hard teaches how to repurpose carrot greens into zesty pesto, use bean water as a vegan mayonnaise base, and enjoy broccoli stems poached on lemony ricotta toast. The book offers a creative approach to reducing food waste while enhancing flavours and saving money.
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Format: Hardback

$39⁹⁹

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Cooking with Scraps

$39⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for environmentally conscious cooks, food enthusiasts interested in sustainable and frugal cooking, and anyone eager to maximise ingredients and reduce kitchen waste.

Stop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods.

Description

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52

In 85 innovative recipes, Lindsay-Jean Hard—who writes the Cooking with Scraps column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.

Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavour—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.

“I love this book because the recipes matter...show[ing] us how to utilise the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem

“Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher

Book Details

INFORMATION

ISBN: 9780761193036

Publisher: Workman Publishing

Format: Hardback

Date Published: 30 October 2018

Country: United States

Imprint: Workman Adult

Illustration: full-color photographs

Audience: General / adult

DIMENSIONS

Spine width: 20.0mm

Width: 180.0mm

Height: 230.0mm

Weight: 740g

Pages: 216

Collections

Cook Books & Recipes Cooking & Food Lindsay-Jean Hard Non-Fiction

About the Author

Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.