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Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals Hardcover – October 30, 2018
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From the Publisher
Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
Watermelon Rind–Lime Granita with Basil Whipped Cream
Dill Pickle Brine Potato Salad
Shaved Zucchini Salad with Carrot Tops and Fennel Sed Dukkah
“Highly recommended for readers interested in kitchen frugality and using all produce parts.” —Library Journal
“Hard’s plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here.” —Publishers Weekly
“This isn’t a cookbook about thrifty uses for scraps; it’s about a whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, co-founders of Food52
“I love this book not only because the recipes are delightful and easy, but because they matter. Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can’t go wrong with a cookbook this right.” —Eugenia Bone, author of The Kitchen Ecosystem
About the Author
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Cooking with Scraps is a collection of 80 recipes with zero-waste in mind, a perfect cookbook for those who are environmentally conscious or who are on a tight budget. Beautiful photographs dot the pages of this cookbook, providing a very inspirational backdrop. The recipes are organized, alphabetized based on the featured ingredient, such as the cauliflower in the White Bean and Cauliflower Core Puree with Green Olive Gremolata (p. 47). Scattered throughout are sections the author calls "Clean out the Crisper", recipes designed to use every last bit of scraps that readers may have left behind in their refrigerator or pantry.
As the author's philosophy is one to which I try to use in my daily life, I was very excited to read this cookbook. Designed to use that part of the vegetable for which readers may not know how, such as carrot tops, Cooking with Scraps is a unique approach to cooking. Right off the bat, there are recipes that will open readers eyes to a new way of eating. I have often found myself eating the apple peels while I make a pie, not wanting to throw them away. The author suggests turning these scraps into Dried Apple Peel Chips, a delicious and easy-to-prepare snack. Charred Asparagus End Pesto is another gem and a great way to use that which cooks frequently throw away. One of the Clean out the Crisper offerings explains how to make pickles and will open readers minds to the possibilities. One of my favorite recipes is, coincidentally, a seasonal offering that features the pumpkin. Pumpkin Gut Butterscotch Scones (p. 122-123) is topped with roasted pumpkin seeds and uses the "webbing" of the pumpkin in the scones themselves. Another favorite recipe in the book is Black Bean and Green Tomato Salsa (p. 130), which is bright, colorful, and perfect for tacos or nachos.
With many possibilities to choose from, readers will be inspired by author Lindsay-Jean Hard's unique approach to cooking. I would definitely recommend this cookbook to others and I look forward to more by this author in the future.
And I definitely got some ideas from this book! One thing I took away was the idea of infusing alcohol with different scraps, which can then be used for cocktails or cooking. I also liked the authors ideas for using banana peels for cakes and other sweet dishes.
There were plenty of other ideas in the book that I'm excited to try. Some of them include "Kale Stem Hummus" and the "Charred Asparagus end Pesto".
I am definitely going to be buying this book someday, and I gave it four stars on Goodreads.
In the introduction, and in the lead-ups to the various recipes, the author writes about taking lessons from other cookbooks and tweaking recipes, and making them your own. And this applies, she is the first to tell the reader, to her own.
Written in a friendly, approachable style, the aim behind this cookbook harkens back to the "waste not, want not" philosophy of generations past. This is a welcome approach that is sure to appeal to budding "no waste" enthusiasts, as well as the casual cook who wants to make the most of their time in the kitchen and the produce they buy. And this does focus primarily on produce, though there are a few tempting uses of other staples (think canned chickpeas and aquafaba for, sort of, one). And while it may trigger nostalgia for the kitchens and frugality of our grandmothers, and a desire to shop at Farmer's Markets, this is very much a modern cookbook.
Within the generous introductory section, "Everything in Moderation (Your Best is Good Enough)" is a must read for those who are not convinced of their ability to take the lessons in this book on board. You may not become a "tip to tail" type of home cook, but these techniques and ideas will move you in the direction of lessening your food waste.
Cooking with Scraps is full of inspiration, techniques, and quite a few interesting recipes. It will be a useful reference and adjunct to other recipe sources when meal planning or looking for ways to reduce your food waste. Already, I'm planning my next purchases of cilantro and parsley to include the use of the stems, contemplating how best to save the cores of apples to use in making syrup for Sunday morning pancake breakfasts, and considering the purchase of an immersion blender.
Highly recommended as an addition (or start) to your cookbook collection.
This review refers to a NetGalley digital galley read courtesy of the publisher. All opinions expressed are my own.