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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by [Refslund, Mads, Matsuoka Wong, Tama]
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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty Kindle Edition

4.4 out of 5 stars 15 customer reviews

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Length: 279 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
  • Due to its large file size, this book may take longer to download

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Editorial Reviews

About the Author

Mads Refslund was born in Denmark, attended culinary school, and co-founded with Rene Redzepi, NOMA, which has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, then moved to New York City where he created the menu at ACME NYC. The New York Times awarded it 2 stars for successfully integrating Nordic philosophy with North American seasonal ingredients. He will be opening a new Nordic restaurant with Klaus Meyer in NYC in the fall.
Tama Matsuoka Wong is a forager for the likes of Mads Refslund, Daniel Boulud, and others. She is also author of Foraged Flavor.

Product details

  • File Size: 397548 KB
  • Print Length: 279 pages
  • Page Numbers Source ISBN: 1455536156
  • Publisher: Grand Central Life & Style (March 14, 2017)
  • Publication Date: March 14, 2017
  • Sold by: Hachette Book Group
  • Language: English
  • ASIN: B01HZFB8LC
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #863,875 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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