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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:
Deale Library - Nonfiction
641.552 W
Edgewater Library - Nonfiction
641.552 W
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.

Also in This Series
Copies
Location
Call Number
Status
Deale Library - Nonfiction
641.552 W
On Shelf
Edgewater Library - Nonfiction
641.552 W
On Shelf
More Like This
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.

Note! Citation formats are based on standards as of July 2022. 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:
ba1658ad-d548-b17a-48f2-2d018dbc2681
Go To GroupedWork

Record Information

Last File Modification TimeMar 28, 2024 04:23:27 AM
Last Grouped Work Modification TimeMar 28, 2024 04:19:15 AM

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