Cooking with Scraps
Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
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“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...
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—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...
Published By Workman Publishing Company
Format Hardback
Category
Number Of Pages 216
Publication Date 10/30/2018
ISBN 9780761193036
Dimensions 7.25 inches x 9.25 inches
“Clever recipes” —New York Times
"The perfect guide to help you live more sustainably.” — Newsday
“Highly recommended for readers interested in kitchen frugality and using all produce parts.” —Library Journal
“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.” —Publishers Weekly
“This isn’t a cookbook about thrifty uses for scraps; it’s about 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, 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 can’t go wrong with a cookbook this right.” —Eugenia Bone, author of The Kitchen Ecosystem
"The perfect guide to help you live more sustainably.” — Newsday
“Highly recommended for readers interested in kitchen frugality and using all produce parts.” —Library Journal
“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.” —Publishers Weekly
“This isn’t a cookbook about thrifty uses for scraps; it’s about 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, 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 can’t go wrong with a cookbook this right.” —Eugenia Bone, author of The Kitchen Ecosystem