Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty

Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty

Refslund, Mads
Matsuoka Wong, Tama

Hardcover

Food WritingCookbooks General

Currently unavailable to order

ISBN10: 1455536156
ISBN13: 9781455536153
Publisher: Grand Central Life & Style
Published: Mar 14 2017
Pages: 304
Weight: 2.20
Height: 1.00 Width: 7.70 Depth: 9.30
Language: English
.Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.

Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away. Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.

Refslund shares easy-to-follow recipes like:

  • Carrot Tops Pesto
  • Roasted Cauliflower Stalks with Mushrooms and Brie
  • Pork Ribs Glazed with Overripe Pear Sauce
  • Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
  • Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.

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