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Scraps, Wilt & Weeds

Turning Wasted Food into Plenty

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Éditeur :

Grand Central Life & Style


Paru le : 2017-03-14



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Description
.Be an activist in your kitchen!  Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.

Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away.  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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.

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 Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
Pages
288 pages
Collection
n.c
Parution
2017-03-14
Marque
Grand Central Life & Style
EAN papier
9781455536153
EAN EPUB
9781455536177
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
0
Taille du fichier
338708 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
14,99 €

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