Waste not: recipes and tips for full-use cooking from America's best chefs
(Book)

Book Cover
Average Rating
Contributors:
Published:
New York, NY : Rizzoli, [2018].
Format:
Book
Physical Desc:
208 pages : color illustrations ; 27 cm
Status:
Crofton Library - Nonfiction
641.552 W
Edgewater Library - Nonfiction
641.552 W
Description
The James Beard Foundation's comprehensive book on full-use cooking--how to use all the food you buy and avoid food waste--featuring innovative recipes and tips from chefs across the country. 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.
Also in This Series
Copies
Location
Call Number
Status
Broadneck Library - Nonfiction
641.552 W
Checked Out
Crofton Library - Nonfiction
641.552 W
On Shelf
Edgewater Library - Nonfiction
641.552 W
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More Details
Language:
English
ISBN:
9780847862788, 084786278X

Notes

General Note
Includes index.
Description
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.
Citations
APA Citation (style guide)

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. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
2d05a543-2413-3d17-24b9-fccb909862bb
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Record Information

Last File Modification TimeJan 22, 2020 04:14:03 AM
Last Grouped Work Modification TimeJan 22, 2020 04:11:42 AM

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