Scraps, Wilt & Weeds

Turning Wasted Food into Plenty
Author: Mads Refslund,Tama Matsuoka Wong
Publisher: Grand Central Life & Style
ISBN: 1455536172
Category: Cooking
Page: 288
View: 1060

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Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.

Root-to-stalk Cooking

The Art of Using the Whole Vegetable
Author: Tara Duggan
Publisher: N.A
ISBN: 1607744120
Category: Cooking
Page: 201
View: 7536

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Reveals a new world of flavors through a focus on overlooked parts of vegetables, including stalks, tops, fronds and stems, with advice on reducing waste and saving money through seventy recipes that teach cooks how to think differently about the producethey buy and grow.

Foraged Flavor


Author: Tama Matsuoka Wong
Publisher: Clarkson Potter
ISBN: 030795661X
Category: Cooking
Page: 224
View: 7806

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Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.

An Everlasting Meal

Cooking with Economy and Grace
Author: Tamar Adler
Publisher: Simon and Schuster
ISBN: 1439181888
Category: Cooking
Page: 250
View: 7977

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A practical guide to cooking and eating well regardless of financial circumstances explains how to shop and cook with an eye toward future meals while using scraps and leftovers to prepare nutritious, satisfying secondary foods.

Kitchen Matters

More than 100 Recipes and Tips to Transform the Way You Cook and Eat--Wholesome, Nourishing, Unforgettable
Author: Pamela Salzman
Publisher: Da Capo Lifelong Books
ISBN: 0738219258
Category: Cooking
Page: 288
View: 6350

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Pamela Salzman shares a simple but powerful mantra with the students who attend her famed cooking classes: Eat well, live well, be well. Now, in Kitchen Matters, she shares the recipes that have won the praise of Nicole Richie, Rashida Jones, Audrina Patridge, and other mega-fans. Customizable for vegetarian, vegan, and grain-free diets, the recipes rely on accessible veggie-forward ingredients that are anti-inflammatory and nutrient-dense. Both practical and elegant, Kitchen Matters offers a roadmap for new and busy home cooks to begin including more wholesome foods every day, for meals as nourishing as they are unforgettable. "Isn't [Pamela] amazing? I couldn't boil water and now I regularly make dinner for my family."-Jenni Kayne, fashion designer

The Waste Not, Want Not Cookbook

Save Food, Save Money, and Save the Planet
Author: Cinda Chavich
Publisher: TouchWood Editions
ISBN: 1771511125
Category: Cooking
Page: 288
View: 8198

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Imagine going to the supermarket and buying three bags full of food but then dropping one in the parking lot before driving away. With the amount of food we waste, it's like we all do the equivalent of that every single week. Forty percent of food is wasted in North America. When you drop leftovers into the household trash or even the compost pile, not only are you emptying your wallet, you are also contributing to global warming. It's time to get smarter about sustainable consumerism. With more than 140 recipes organized by ingredient and countless brilliant ideas for using everything up, The Waste Not, Want Not Cookbook will show you how to shop, cook, and eat with zero waste. You'll learn how to transform leftovers into delicious new dishes, how to store and preserve foods to make them last, how to shop smart when buying in bulk, and interpret "best-before" dates. You'll even learn how to cook once and create three different meals. So heed the wisdom of your grandparents and reclaim the contents of your fridge.

The Ploughman's Lunch and the Miser's Feast

Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles
Author: Brian Yarvin
Publisher: Houghton Mifflin Harcourt
ISBN: 1558324135
Category: Cooking
Page: 213
View: 4443

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A volume of traditional British recipes features instructions that are adapted for American kitchens and includes options ranging from Shepherd's Pie and Beef Wellington to Plum Pudding and Fish and Chips, in a treasury complemented by lively sidebars drawn from the author's experiences as a culinary traveler.

Cooking with Scraps

Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
Author: Lindsay-Jean Hard
Publisher: Workman Publishing
ISBN: 1523505168
Category: Cooking
Page: 208
View: 1430

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All Taste, No Waste In 85 inspired recipes, Lindsay-Jean Hard shows just how delicious and surprising the all-too-often discarded parts can be. 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 not so fast with those broccoli stems! Use them olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.

Waste-Free Kitchen Handbook

A Guide to Eating Well and Saving Money By Wasting Less Food
Author: Dana Gunders
Publisher: Chronicle Books
ISBN: 1452149437
Category: Cooking
Page: 200
View: 8907

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Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 "use-it-up" recipes and a substantial directory of common foods.

Too Good To Waste

How to Eat Everything
Author: Victoria Glass
Publisher: Watkins Media Limited
ISBN: 1848993366
Category: Cooking
Page: 176
View: 8344

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We've all heard of nose to tail eating, but if you thought it was just about what comes from your local butcher, think again. So much good food is thrown away when actually, with a bit of creative thinking, you can eat up everything – and enjoy a much more exciting meal for it. Take the uninspiring pumpkin. While Pumpkin Maple Cheesecake is a fun new way to use the flesh, Pumpkin Skin Chutney and Pumpkin Seed Energy Balls will help you use every last bit of your veg. Nothing escapes Victoria Glass's attention: stale bread is transformed into Treacle Tart with Brown Bread Ice Cream, strawberry tops are brewed to a delicious tea; leftover chicken fat can make the crispiest roast potatoes; and vegetable peelings turn into delicious crisps. This book isn't just about saving money – though it's a welcome side-effect of these brilliant recipes. It's about rethinking what we throw away, and why. By taking this waste-free approach, these recipes are some of the most inventive and innovative that you will ever try, and can show you a whole new way to think about your meals. Supported by tips and tricks to help you get the most out of every item in your shopping trolley, this is a playful new guide to revolutionise your kitchen.

Eat It Up!

150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy
Author: Sherri Brooks Vinton
Publisher: Da Capo Lifelong Books
ISBN: 0738218197
Category: Cooking
Page: 256
View: 7445

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Don't toss those leftovers or pitch your beet greens! Eat it up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use.

The Book of Greens

A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
Author: Jenn Louis,Kathleen Squires
Publisher: Ten Speed Press
ISBN: 1607749858
Category: Cooking
Page: 328
View: 3586

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From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

Tetsuya Wakuda

Ocean Trout and Shiokonbu
Author: Tetsuya Wakuda
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814677783
Category:
Page: 184
View: 7510

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Tetsuya tells an inspiring story of his journey in the culinary industry and shares the secrets of his success in becoming one of the world s most influential and recognised chefs today."

Ecological Gardening

Your Path to a Healthy Garden
Author: Marjorie Harris
Publisher: Random House Canada
ISBN: 0307366650
Category: Gardening
Page: 224
View: 7721

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Marjorie Harris returns with a completely updated edition of her sixteen-year-old classic guide to gardening with the environment in mind. In her witty and accessible style, Marjorie Harris – who has been an organic gardener since the 1960s – encourages the Canadian gardener to get back to basics. With information updated for today’s society, Ecological Gardening shows how little use pesticides and chemicals are when making a lush and abundant garden. In 1992, when the book was first published, gardening ecologically was a choice – now, it’s absolutely a matter of proper stewardship. With a society intent on leaving as small a footprint on the earth as possible, there is no better time than now for this important and vital book. From the Trade Paperback edition.

Knife

The Cult, Craft and Culture of the Cook's Knife
Author: Tim Hayward
Publisher: Hardie Grant Publishing
ISBN: 1849499365
Category: Cooking
Page: 224
View: 7642

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Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.

Forage, Harvest, Feast

A Wild-inspired Cuisine
Author: Marie Viljoen
Publisher: Chelsea Green Publishing Company
ISBN: 9781603587501
Category: Cooking
Page: 464
View: 5392

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One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Dinner Chez Moi

50 French Secrets to Joyful Eating and Entertaining
Author: Elizabeth Bard
Publisher: Little, Brown
ISBN: 0316276278
Category: Cooking
Page: 208
View: 7717

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Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends--and observing her slim and elegant French mother-in-law--Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting"--smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar--the French simply call "eating." And they do it with pleasure, gusto, and flair. With wit, sound advice, and easy-to-follow recipes, Bard lets her readers in on a range of delightful--and useful--French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen--and your life!

Return to Resistance

Breeding Crops to Reduce Pesticide Dependence
Author: Raoul A. Robinson
Publisher: IDRC
ISBN: 9780889367746
Category: Technology & Engineering
Page: 480
View: 4905

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Return to Resistance: Breeding crops to reduce pesticide dependence

The Ring and the Book (Unabridged)


Author: Robert Browning
Publisher: e-artnow
ISBN: 807484322X
Category: Drama
Page: 954
View: 5409

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This carefully crafted ebook: "The Ring and the Book (Unabridged)" is formatted for your eReader with a functional and detailed table of contents. The Ring and the Book is a long dramatic narrative poem, and, more specifically, a verse novel, of 21,000 lines, written by Robert Browning. It was published in four volumes from 1868 to 1869 by Smith, Elder & Co. The book tells the story of a murder trial in Rome in 1698, whereby an impoverished nobleman, Count Guido Franceschini, is found guilty of the murders of his young wife Pompilia Comparini and her parents, having suspected his wife was having an affair with a young cleric, Giuseppe Caponsacchi. Having been found guilty despite his protests and sentenced to death, Franceschini then appeals—unsuccessfully—to Pope Innocent XII to overturn the conviction. The poem comprises twelve books, nine of which are dramatic monologues spoken by a different narrator involved in the case (Count Guido speaks twice), usually giving a different account of the same events, and two books (the first and the last) spoken by the author. Robert Browning (7 May 1812 – 12 December 1889) was an English poet and playwright whose mastery of dramatic verse, especially dramatic monologues, made him one of the foremost Victorian poets.

My Soul Looks Back

A Memoir
Author: Jessica B. Harris
Publisher: Simon and Schuster
ISBN: 1501125907
Category: Biography & Autobiography
Page: 272
View: 2221

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In this captivating new memoir, award-winning writer Jessica B. Harris recalls a lost era—the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia. In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day—luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other. Harris paints evocative portraits of her illustrious friends: Baldwin as he read aloud an early draft of If Beale Street Could Talk, Angelou cooking in her California kitchen, and Morrison relaxing at Baldwin’s house in Provence. Harris describes her role as theater critic for the New York Amsterdam News and editor at then burgeoning Essence magazine; star-studded parties in the South of France; drinks at Mikell’s, a hip West Side club; and the simple joy these extraordinary people took in each other’s company. The book is framed by Harris’s relationship with Sam Floyd, a fellow professor at Queens College, who introduced her to Baldwin. More than a memoir of friendship and first love My Soul Looks Back is a carefully crafted, intimately understood homage to a bygone era and the people that made it so remarkable.