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

(Hardback)

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A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and were 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.
Heres 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. Its 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

Clever recipes New York Times

"Theperfectguide to help you live more sustainably. Newsday

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

Hards 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 isnt a cookbook about thrifty uses for scraps; its about a whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and were 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 cant go wrong with a cookbook this right. Eugenia Bone, author ofThe Kitchen Ecosystem

Author Bio

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 ofthis 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.