How to Get the Most from Your Food
Pub. price: $45.00
Near New: $29.99
ISBN10: 084786278X ISBN13: 9780847862788 Contributors: Colicchio, Tom (Foreword); Monaghan, Keirnan (Photographer); Vamvounakis, Theo (Photographer) Publisher: Rizzoli Intl Pubns Published: Sep 25 2018 Pages: 208 Weight: 2.65lbs. Height: 10.40" Width: 8.25" Depth: 1.00" Language: English
The James Beard Foundation's comprehensive book on full-use cooking--how to use all the food you buy and avoid food waste--featuring innovative recipes and tips from chefs across the country. 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.