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Waste NotHow To Get The Most From Your Food

$28

The James Beard Foundation tasked chef-authors from around the country to explore cooking with food scraps.


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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.

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