Download or read book Cooking with Scraps written by Lindsay-Jean Hard and published by Workman Publishing. This book was released on 2018-10-30 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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 flavor—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 utilize 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
Download or read book Cook More Waste Less written by Christine Tizzard and published by Appetite by Random House. This book was released on 2021-09-07 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable cookbook of delicious, flexible recipes, and easy, everyday solutions to reduce the amount of food waste you produce—for life. THE STATS ON FOOD WASTE ARE STAGGERING: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and fast rule; but it’s something we should all be moving towards—to help the environment, and our own wallets too! Cook More, Waste Less uses recipe icons to guide you, and shows you how, for example, to cook a hearty Pot Roast and turn the leftovers into a Savory Pie, and then use the bones to make a stock to freeze for when you next make soup. And, how to make a meal of Simple Roasted Vegetables, then whip up a frittata the next morning, and use any scraps for Stone Soup. If you’ve got some extra rice? Turn it into Fancy Fried Rice with other ingredients in your fridge, or Leftover Rice Pudding for dessert. Fruit going soft? Turn it into Any Way Marmalade, or use banana peels for This Bread is Bananas. Fresh herbs or greens wilting? Put them in a pesto! Christine also includes guides on how to mix and match any array of vegetables, meats, and plant-based proteins for flexible, fast recipe ideas like Pasta Night or Taco Tuesdays. This definitive cookbook even looks beyond meals to other creative uses for extra foods, like making pet treats, beauty treatments, and home cleaning products, and it features advice from other experts—such as composting tips from Carson Arthur, and food waste solutions from Anna Olson, Bob Blumer, and Todd Perrin. Cook More, Waste Less is a life-changing cookbook that gives you simple and actionable steps on what you’ll cook next—and what you won’t throw away.
Download or read book Scraps Wilt Weeds written by Mads Refslund and published by Grand Central Life & Style. This book was released on 2017-03-14 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: .Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma. Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away. Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto Roasted Cauliflower Stalks with Mushrooms and Brie Pork Ribs Glazed with Overripe Pear Sauce Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
Download or read book Cooking Scrappy written by Joel Gamoran and published by HarperCollins. This book was released on 2018-10-09 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the food-stoked star of the A&E series Scraps and the National Chef of Sur La Table, a ground-breaking cookbook that reshapes the way you look at ingredients and makes the most out of every resource in the kitchen, featuring 150 color photographs and 100 ingenious recipes that expand your mind, the way you cook, and how you live. Have you ever felt guilty throwing out food? Of course, you have, but that’s all about to change. The stuff you always thought of as trash just became the main course. Look into the fridge. At first glance it might not look like there’s much to eat, just a mishmash of ingredients that don’t go together. But carrot tops can be pesto and brown bananas are the start of an incredible cake. Suddenly you have uncovered an undiscovered treasure chest for making the most out of "nothing." Joel Gamoran dives into the kitchen, changing expectations, not just about how to use all ingredients to their max, but how to make the most of every resource in your kitchen. Flip over that cast-iron skillet for a stellar pizza stone. Don’t throw away those apple cores, shrimp shells, or leftover pickle juice. Transform them into gorgeous meals, such as Apple Core Butter Roasted Duck, Shrimp Shell Chowder, or Pickle Juice Brined Pork Chops. Think outside of the recipe box—learn to be creative when it comes to making food. Resourcefulness is an essential part of cooking; Gamoran’s experiences in culinary schools and as a professional chef have taught him that everything in the kitchen can, and should, be used. His relaxed laid-back tone tackles a serious subject. It embraces a lifestyle that eliminates waste, helps the environment, and enables home cooks to stretch their food budgets. Cooking Scrappy saves you money, helps to save the planet, and ups your cooking game. Joel stands for the bruised, the forgotten, and the back of the fridge. Will you stand with him?!
Download or read book The Zero Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SILVER WINNER for the 2022 Taste Canada Award for Single-Subject Cookbooks* *SHORTLISTED for the 2021 Gourmand World Cookbook Award* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Download or read book Dig In written by Kari Cornell and published by Millbrook Press (Tm). This book was released on 2018 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Presents twelve gardening projects using leftover scraps from cooking, including growing celery from stubs, growing a bulb of garlic from a single clove, and growing a ginger plant from a root"--Amazon.com.
Download or read book Scraps Peels and Stems Recipes and Tips for Rethinking Food Waste written by Jill Lightner and published by Skipstone Press. This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Scraps, Peels, and Stems is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste."--Amazon.
Download or read book An Everlasting Meal written by Tamar Adler and published by Simon and Schuster. This book was released on 2011-10-18 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Download or read book The No Waste Vegetable Cookbook written by Linda Ly and published by Harvard Common Press. This book was released on 2020-04-07 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!
Download or read book Root to Stalk Cooking written by Tara Duggan and published by Ten Speed Press. This book was released on 2013-08-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
Download or read book The Zero Waste Cookbook written by Giovanna Torrico and published by Hardie Grant. This book was released on 2019-05-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Zero Waste Cookbook is the complete guide to how you can make your food stretch further in order to reduce your waste. From using the husk of corn to make a vegetable stock to using lemon zest to infuse vodka and sunflower seeds to add crunch to bread, Giovanna Torrico and Amelia Wasiliev cover over 100 simple, waste-less recipes. With chapters are on fruit, vegetables, bread, dairy, meat and fish, you will learn how to fully utilize the food you have at home.
Download or read book PlantYou written by Carleigh Bodrug and published by Hachette GO. This book was released on 2022 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tacos, pizza, wings, pasta, hearty soups, and crave-worthy greens-for some folks looking for a healthier way of eating, these dishes might all seem, well, off the table. Carleigh Bodrug has shown hundreds of thousands of people that that just isn't true. Like so many of us, Carleigh thought that eating healthy meant preparing the same chicken breast and broccoli dinner every night. Her skin and belly never felt great, but she thought she was eating well--until a family health scare forced her to take a hard look at her diet and start cooking and sharing recipes. Fast forward, and her @plantyou brand continues to grow and grow, reaching +470k followers in just a few short years. Her secret? Easy, accessible recipes that don't require any special ingredients, tools, or know-how; what really makes her recipes stand out are the helpful infographics that accompany them, which made it easy for readers to measure ingredients, determine portion size, and become comfortable enough to personalize recipes to their tastes. Now in her debut cookbook, Carleigh redefines what it means to enjoy a plant-based lifestyle with delicious, everyday recipes that anyone can make and enjoy. With mouthwatering dishes like Bewitchin' Breakfast Cookies, Rainbow Summer Rolls, Irish Stew, and Tahini Chocolate Chip Cookies, this cookbook fits all tastes and budgets. PlantYou is perfect for beginner cooks, those wishing to experiment with a plant-based lifestyle, and the legions of "flexitarians" who just want to be healthy and enjoy their meals"--
Download or read book Little House Living written by Merissa A. Alink and published by Gallery Books. This book was released on 2021-02-23 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The immensely popular blogger behind Little House Living provides a timeless and “heartwarming guide to modern homesteading” (BookPage) that will inspire you to live your life simply and frugally—perfect for fans of The Pioneer Woman and The Hands-On Home. Shortly after getting married, Merissa Alink and her husband found themselves with nothing in their pantry but a package of spaghetti and some breadcrumbs. Their life had seemingly hit rock bottom, and it was only after a touching act of charity that they were able to get back on their feet again. Inspired by this gesture of kindness as well as the beloved Little House on the Prairie books, Merissa was determined to live an entirely made-from-scratch life, and as a result, she rescued her household budget—saving thousands of dollars a year. Now, she reveals the powerful and moving lessons she’s learned after years of homesteading, homemaking, and cooking from scratch. Filled with charm, practical advice, and gorgeous full-color photographs, Merissa shares everything from tips on budgeting to natural, easy-to-make recipes for taco seasoning mix, sunscreen, lemon poppy hand scrub, furniture polish, and much more. Inviting and charming, Little House Living is the epitome of heartland warmth and prairie inspiration.
Download or read book Waste Free Kitchen Handbook written by Dana Gunders and published by Chronicle Books. This book was released on 2015-09-29 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.
Download or read book The Broad Fork written by Hugh Acheson and published by Clarkson Potter. This book was released on 2015-05-12 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.
Download or read book The Homemade Kitchen written by Alana Chernila and published by Clarkson Potter. This book was released on 2015-10-06 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it. —from the Introduction Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don’t be afraid of food. Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end. Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake. In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.
Download or read book The Nimble Cook written by Ronna Welsh and published by Harvest. This book was released on 2019 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food. For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens--forget the salad spinner--for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of "starting point" recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.
