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Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into D - VERY GOOD
US $6.71
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Last one20 sold
- Buy It NowCooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into D - VERY GOOD
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Located in: Montgomery, Illinois, United States
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About this item
Seller assumes all responsibility for this listing.
eBay item number:264651212536
Item specifics
- Condition
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 0761193030
- Book Title
- Cooking with Scraps : Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals
- Publisher
- Workman Publishing Company, Incorporated
- Item Length
- 9.2 in
- Publication Year
- 2018
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Natural Foods, General, Methods / Low Budget, Courses & Dishes / General
- Item Weight
- 26.1 Oz
- Item Width
- 7.2 in
- Number of Pages
- 216 Pages
About this product
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761193030
ISBN-13
9780761193036
eBay Product ID (ePID)
242708015
Product Key Features
Book Title
Cooking with Scraps : Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals
Number of Pages
216 Pages
Language
English
Publication Year
2018
Topic
Specific Ingredients / Natural Foods, General, Methods / Low Budget, Courses & Dishes / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
26.1 Oz
Item Length
9.2 in
Item Width
7.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-052446
Reviews
"Clever recipes" -- New York Times "Highly recommended for readers interested in kitchen frugality and using all produce parts." -- Library Journal "Hard's plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here." -- Publishers Weekly "This isn't a cookbook about thrifty uses for scraps; it's about 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, co-founders of Food52 "I love this book not only because the recipes are delightful and easy, but because they matter . Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can't go wrong with a cookbook this right." --Eugenia Bone, author of The Kitchen Ecosystem, "Hard's plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here." -- Publishers Weekly "This isn't a cookbook about thrifty uses for scraps; it's about 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, co-founders of Food52 "I love this book not only because the recipes are delightful and easy, but because they matter . Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can't go wrong with a cookbook this right." --Eugenia Bone, author of The Kitchen Ecosystem, "Clever recipes" -- New York Times "The perfect guide to help you live more sustainably." -- Newsday "Highly recommended for readers interested in kitchen frugality and using all produce parts." -- Library Journal "Hard's plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here." -- Publishers Weekly "This isn't a cookbook about thrifty uses for scraps; it's about 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, co-founders of Food52 "I love this book not only because the recipes are delightful and easy, but because they matter . Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can't go wrong with a cookbook this right." --Eugenia Bone, author of The Kitchen Ecosystem
Dewey Edition
23
Dewey Decimal
641.552
Synopsis
"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, Stop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods., 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, "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
LC Classification Number
TX652
Item description from the seller
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Product ratings and reviews
Most relevant reviews
- Jan 30, 2019
good ideas for using up ALL of the food scraps, such as apples skins, banana peels, cheese rinds, aquafaba, etc.
Verified purchase: YesCondition: NewSold by: IucLFdTlT8G@Deleted
- May 11, 2020
I love the title.
Verified purchase: YesCondition: NewSold by: alibrisbooks
- May 13, 2020
No waste
Verified purchase: YesCondition: NewSold by: alibrisbooks
- May 14, 2019
A must have cookbook in your collection.
Verified purchase: YesCondition: NewSold by: IucLFdTlT8G@Deleted
- May 06, 2021
USE IT UP!
Verified purchase: YesCondition: Pre-Owned
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