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Cooking with Scraps Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
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[Bild: _1ba34a159ad7ffe9b75b6dbf26c82548.jpeg]

Language: English | Total pages: N/A | Format: epub | Size: 15.53 MB |


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<B>"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!" <BR /> —Amanda Hesser and Merrill Stubbs, cofounders of Food52 </B><BR /> 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. <BR /> 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.<BR /> "I love this book...

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