Waste not : : Recipes and Tips for Full-Use Cooking From America's Best Chefs

Locations
Call Number: 641.552 Ja, Adult Book / Nonfiction / Cooking / General / James Beard Foundation
On Shelf At: Downtown Library, Malletts Creek Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.552 Ja	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / James Beard Foundation	4-week checkout	On Shelf

"How to get the most from your food"--Front cover.
Includes index.
From stem to stem (produce) -- Meat, bones, skin & scales (protein) -- Tops & bottoms, pits & peels (scraps) -- Second-day solutions (leftovers) -- Prolonged & preserved (pickled, fermented, extended).
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.

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