By Marilyn Kitzes
If the frustration of food waste is something that’s top of mind for you, you’re not alone—the average American household throws away more than $1,500 worth of food every year. Inspired to teach people how to reduce waste and live more sustainably, chef-authors from around the country—such as Rick Bayless, Elizabeth Falkner, and Katie Button—reveal how a thoughtful approach and techniques like sous vide can help fully use every leaf, root, bone, and stem. With a foreword from Tom Colicchio, Waste Not: How To Get The Most From Your Food (Rizzoli, 2018) features 100 recipes such as asparagus-bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi to help you get maximum mileage from the food you buy.
Celebrate the earth’s bounty with star chef José Andrés and writer Matt Goulding's plant-focused cookbook....
After honing an award-winning love of baking, two doctors wrote a scientific take on the beloved crust-and-filling treat....
A sous vide pioneer shows readers how to make everyday dinners easier....
Exploring the tastes and textures of fall’s heartiest vegetable staples.
Read More >Fall’s bright bounty yields a colorful array of vegetables that transform traditional sides into the starring attraction.
Read More >Sure, the sous vide method can elevate your home-cooked meals to something a bit closer to haute cuisine. But did you know it’s good for you, too?
Read More >José Andrés created a food empire through a singular focus on innovative cooking. Now he's applying that same passion and drive to a new arena: Humanitarianism.
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