Cover image for Cooking with scraps : turn your peels, cores, rinds, and stems into delicious meals / Lindsay-Jean Hard.
Title:
Cooking with scraps : turn your peels, cores, rinds, and stems into delicious meals / Lindsay-Jean Hard.
ISBN:
9780761193036
Publication Information:
New York : Workman Publishing, [2018]
Physical Description:
xxiv, 189 pages : color illustrations ; 24 cm
General Note:
Includes indexes.
Contents:
Apples -- Aquafaba -- Artichokes -- Asparagus -- Bacon -- Bananas -- Beets -- Bread -- Broccoli -- Carrots -- Cauliflower -- Celery -- Chard -- Cheese -- Citrus fruits -- Coffee -- Collard greens -- Corn -- Fennel -- Herbs -- Jam -- Kale -- Leeks -- Melons -- Mushrooms -- Nuts -- Pickles -- Pineapple -- Potatoes -- Pumpkin -- Radishes -- Stone fruit -- Tomatoes -- Turnips -- Vanilla -- Whey -- Wine -- Zucchini.
Abstract:
"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"--Provided by publisher.
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Summary

Summary

"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


Reviews 1

Publisher's Weekly Review

In this terrific collection, Food52 writer Hard offers 60 different ways to get the most out of one's fruit, herb, and vegetable scraps. "According to the National Resource Defense Council," Hard writes, "40 percent of the food in the United States goes uneaten." Home cooks are probably familiar with the concept of using stale bread for bread crumbs and croutons, but they might not have considered using mushroom, carrot, or sweet potato odds and ends for a strata (a layered casserole), quick pickles, or vegetable tempura. Boozy infusions that, e.g., combine lemon and brandy, bourbon and roasted corn husks, or a mix of jalapeño and tequila are simple, as is incorporating pickle brine into a Bloody Mary or potato salad. Even stems are put to use: basil stems are used to create a buttermilk dressing; parsley stems are mixed into a fresh, zesty tabbouleh. 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. (Oct.) © Copyright PWxyz, LLC. All rights reserved.