Cooking with scraps : turn your peels, cores, rinds, and stems into delicious meals

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Title:

Cooking with scraps : turn your peels, cores, rinds, and stems into delicious meals

Author:

Hard, Lindsay-Jean, author.

ISBN:

9780761193036

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.

Subject Term:

Cooking (Leftovers).

Food waste.

Genre:

Cookbooks.

Summary:

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. --

Holds:

Available:*

Library	Call Number	Status
Searching... R.H. Stafford Library (Woodbury)	641.552 HAR	Searching... Unknown
Searching... Stillwater Public Library	641.552 HAR	Searching... Unknown
Searching... Wildwood Library (Mahtomedi)	641.552 HAR	Searching... Unknown

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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

Author Notes

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 (2)

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.

Booklist Review

Environmentally minded and budget-conscious cooks perpetually look for ways to avoid wasting any potentially edible food. Vegetables in particular seem prone to waste as stems, leaves, and peelings pile up in the sink. Ann Arbor-based Hard has come up with all sorts of paths to reduce food waste in the tastiest ways possible. Feel bad about pouring the liquid from a can of beans down the drain? Save it to whip into aquafaba, a foam similar to beaten egg whites, which can then be used in brownies or turned into a mayonnaise. Leek tops can be finely julienned and added to pasta for an attractively colorful version of cacio e pepe. Beet peelings make a colorful tequila infusion for vividly hued margaritas. Hate to toss that sinkful of cantaloupe seeds? Roast them with spices for a savory snack. Color photographs render attractive what might otherwise be merely compost.--Mark Knoblauch Copyright 2018 Booklist

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Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Booklist Review

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