Scraps, Wilt + Weeds

Scraps, Wilt + Weeds

Turning Wasted Food Into Plenty

Book - 2017
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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.
Publisher: New York : Grand Central Life & Style, 2017
Edition: First edition
ISBN: 9781455536153
1455536156
Branch Call Number: Cooking 641.552 Ref
Additional Contributors: Wong, Tama Matsuoka

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CMLibrary_gjd_0
May 09, 2017

I found this on my local branch's shelves and couldn't resist. If you're like me and you want to eat everything you buy; you must pick this book up! I learned so many helpful tips on cutting kitchen waste. My favorite tip: if you're making something that calls for coffee grounds, use the ones left over from your morning coffee; should taste just like fresh.

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