Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
.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:
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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.
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
.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:
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.
35.0
In Stock
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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
304
35.0
In Stock
Product Details
| ISBN-13: | 9781455536153 |
|---|---|
| Publisher: | Grand Central Publishing |
| Publication date: | 03/14/2017 |
| Pages: | 304 |
| Product dimensions: | 7.60(w) x 8.60(h) x 1.10(d) |
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