Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

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Lindsay-Jean Hard

Cooking with Scraps

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

Lindsay-Jean Hard

$34.99

Hardback

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QTY:

English

Workman Adult
01 November 2018

Health & wholefood cookery; Cookery dishes & courses

“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

By: Lindsay-Jean Hard
Imprint: Workman Adult
Country of Publication: United States
Dimensions: Height: 234mm, Width: 184mm, Spine: 20mm
Weight: 740g
ISBN: 9780761193036
ISBN 10: 0761193030
Pages: 216
Publication Date: 01 November 2018
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: No Longer Our Product

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.

Reviews for Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

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