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Cooking with Scraps

- Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
Af: Lindsay-Jean Hard Engelsk Hardback

Cooking with Scraps

- Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
Af: Lindsay-Jean Hard Engelsk Hardback
Tjek vores konkurrenters priser
“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 delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make 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. It’s 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
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Tjek vores konkurrenters priser
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Fragt: 39 kr
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Tjek vores konkurrenters priser
“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 delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make 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. It’s 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
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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 216
ISBN-13: 9780761193036
Indbinding: Hardback
Udgave:
ISBN-10: 0761193030
Kategori: Sparemad
Udg. Dato: 30 okt 2018
Længde: 20mm
Bredde: 184mm
Højde: 230mm
Forlag: Workman Publishing
Oplagsdato: 30 okt 2018
Forfatter(e): Lindsay-Jean Hard
Forfatter(e) Lindsay-Jean Hard

Kategori Sparemad

ISBN-13 9780761193036

Sprog Engelsk

Indbinding Hardback

Sider 216

Udgave

Længde 20mm

Bredde 184mm

Højde 230mm

Udg. Dato 30 okt 2018

Oplagsdato 30 okt 2018

Forlag Workman Publishing

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