In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen.
In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less--you can, for example, banish plastic wrap by simply inverting a plate over your leftovers--and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks.
Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen.
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About the Author
Table of Contents
Three, Two, One, Zero: Getting Started 9
Cooking Like Grandma 19
Changing the Culture: Fermentation 31
What Can't a Jar Do? The Tools 43
Zero Waste in Real Life 67
Stocking Up: Where to Shop, What to Buy, How to Buy It 79
You Can Make That? Staples and Scraps 89
Rise Up: Breakfast and Breads 141
Side Dishes You Can Commit To 163
Make Mains, Not Waste 191
Naked (No-Package) Snacks and Natural Sodas 233
Low-Waste Desserts: All for the Cause! 261
Appendix: A Month of Meals: Your Zero-Waste Chef Calendar 276