Waste not: recipes and tips for full-use cooking from America's best chefs
(Book)
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.
Notes
Monaghan, K., & Vamvounakis, T. (2018). Waste not: recipes and tips for full-use cooking from America's best chefs. New York, NY, Rizzoli.
Chicago / Turabian - Author Date Citation (style guide)Monaghan, Keirnan and Theo, Vamvounakis. 2018. Waste Not: Recipes and Tips for Full-use Cooking From America's Best Chefs. New York, NY, Rizzoli.
Chicago / Turabian - Humanities Citation (style guide)Monaghan, Keirnan and Theo, Vamvounakis, Waste Not: Recipes and Tips for Full-use Cooking From America's Best Chefs. New York, NY, Rizzoli, 2018.
MLA Citation (style guide)Monaghan, Keirnan, and Theo Vamvounakis. Waste Not: Recipes and Tips for Full-use Cooking From America's Best Chefs. New York, NY, Rizzoli, 2018.
Record Information
Last File Modification Time | Mar 28, 2024 04:23:27 AM |
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Last Grouped Work Modification Time | Mar 28, 2024 04:19:15 AM |
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245 | 0 | 0 | |a Waste not :|b recipes and tips for full-use cooking from America's best chefs /|c James Beard Foundation ; photography by Keirnan Monaghan and Theo Vamvounakis. |
264 | 1 | |a New York, NY :|b Rizzoli,|c [2018] | |
264 | 4 | |c ©2018 | |
300 | |a 208 pages :|b color illustrations ;|c 27 cm | ||
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338 | |a volume|b nc|2 rdacarrier | ||
500 | |a Includes index. | ||
505 | 0 | |a From stem to stem (produce) -- Meat, bones, skin & scales (protein) -- Tops & bottoms, pits & peels (scraps) -- Second-day solutions (leftovers) -- Prolonged & preserved (pickled, fermented, extended). | |
520 | |a 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. | ||
650 | 0 | |a Food waste|x Prevention. | |
650 | 0 | |a Food conservation. | |
650 | 0 | |a Cooking. | |
650 | 0 | |a Cooking (Leftovers). | |
650 | 0 | |a Food habits. | |
650 | 0 | |a Low budget cooking. | |
655 | 7 | |a Cookbooks.|2 lcgft | |
700 | 1 | |a Monaghan, Keirnan,|e photographer. | |
700 | 1 | |a Vamvounakis, Theo,|e photographer. | |
710 | 2 | |a James Beard Foundation. | |
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