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

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