Cooking with Scraps

Zusatztext Clever recipes New York Times "The perfect guide to help you live more sustainably. Newsday Highly recommended for readers interested in kitchen frugality and using all produce parts. Library Journal Hard's plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks! as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here. Publishers Weekly This isn't a cookbook about thrifty uses for scraps; it's about 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! co-founders of Food52 I love this book not only because the recipes are delightful and easy! but because they matter . Cooking with Scraps shows us how to utilize the whole plant! to the betterment of our palate! our pocketbook! and our place. You can't go wrong with a cookbook this right. Eugenia Bone! author of The Kitchen Ecosystem Informationen zum Autor 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. Klappentext Eliminate food waste as deliciously as possible with these sustainable leftover-busting tips incorporating bits of produce, stale bread, cheese rinds and more to triumphant effect. Vorwort 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. Zusammenfassung 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 Hardwho writes the Cooking with Scraps column for Food52shows 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 greensbright, fresh, and packed with flavormake 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 ...

“Clever recipes” —New York Times

"The perfect guide to help you live more sustainably.” — Newsday

“Highly recommended for readers interested in kitchen frugality and using all produce parts.” —Library Journal

“Hard’s plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here.” —Publishers Weekly

“This isn’t a cookbook about thrifty uses for scraps; it’s about 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, co-founders of Food52

“I love this book not only because the recipes are delightful and easy, but because they matter. Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can’t go wrong with a cookbook this right.” —Eugenia Bone, author of The Kitchen Ecosystem

Vorwort
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.

Autorentext
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.
 
 

Klappentext

Eliminate food waste as deliciously as possible with these sustainable leftover-busting tips incorporating bits of produce, stale bread, cheese rinds and more to triumphant effect.

Zusammenfassung
“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