Scraps, Wilt + Weeds : : Turning Wasted Food Into Plenty
Book - 2017 641.552 Re, Adult Book / Nonfiction / Cooking / General / Refslund, Mads 1 On Shelf No requests on this item
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Call Number: 641.552 Re, Adult Book / Nonfiction / Cooking / General / Refslund, Mads
On Shelf At: Downtown Library
Location & Checkout Length | Call Number | Checkout Length | Item Status |
---|---|---|---|
Downtown 2nd Floor 4-week checkout |
641.552 Re | 4-week checkout | On Shelf |
Pittsfield Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / General / Refslund, Mads | 4-week checkout | Due 04-22-2024 |
Westgate Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / General / Refslund, Mads | 4-week checkout | Due 05-08-2024 |
Ripe for revolution -- Vegetables -- Fruit -- Grains -- Seafood -- Meat : putting it to the side -- Dairy : the many faces of milk -- Drinks & dregs -- Leftovers -- Forgotten food: foraging.
Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--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, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. 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, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.
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PUBLISHED
New York : Grand Central Life & Style, 2017.
Year Published: 2017
Description: xix, 284 pages : illustrations (some color) ; 25 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781455536153
1455536156
ADDITIONAL CREDITS
Wong, Tama Matsuoka,
SUBJECTS
Cooking (Leftovers).
Food conservation.
Food waste.
Natural foods.
Food -- Preservation.
Low budget cooking.
Cookbooks.
Cookbooks.