Waste not
Subtitle: recipes and tips for full-use cooking from America's best chefs
By: James Beard Foundation ; photography by Keirnan Monaghan and Theo Vamvounakis
Contributors: James Beard Foundation
Published: 2018
Language: eng
Number of pages: 208
ISBN-13: 9780847862788
Copyright date: 2018
Subjects: Cooking (Leftovers); Low budget cooking; Food waste; Food habits; Cooking; Food conservation; Prevention
Other titles: How to get the most from your food
Description: The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes. There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to fully utilize every leaf, root, bone, stem, and rind, or has ideas for how to stretch dollars into delicious, satisfying dishes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage--and inspiration--from the food you buy. Curated by the James Beard Foundation, America's leading organization for culinary innovation, Waste Not will change what--and how--you eat.
Notes: Includes index.
Table of contents: title: From stem to stem (produce); title: Meat, bones, skin & scales (protein); title: Tops & bottoms, pits & peels (scraps); title: Second-day solutions (leftovers); title: Prolonged & preserved (pickled, fermented, extended).