Scraps, Wilt and Weeds Turning Wasted Food into Plenty by Mads Refslund cookbook

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Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
Special Attributes
1st Edition, Illustrated
Narrative Type
Nonfiction
Features
Illustrated
Original Language
English
Intended Audience
Adults
Subject
Food & Wine
ISBN
9781455536153

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Product Identifiers

Publisher
Grand Central Publishing
ISBN-10
1455536156
ISBN-13
9781455536153
eBay Product ID (ePID)
220468326

Product Key Features

Book Title
Scraps, Wilt and Weeds : Turning Wasted Food Into Plenty
Number of Pages
304 Pages
Language
English
Topic
Specific Ingredients / Natural Foods, Reference, Methods / Low Budget
Publication Year
2017
Genre
Cooking
Author
Mads Refslund, Tama Matsuoka Wong
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
35 oz
Item Length
9.5 in
Item Width
7.7 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.5/52
Synopsis
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, like 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., . 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.

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