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Item Information   Copy / Holding Information     More Content       More by this author     Refslund, Mads.     Subjects     Cooking (Leftovers)     Food -- Preservation.     Food waste.     Low budget cooking.     Food -- Preservation.     Natural foods.     Browse Catalog     by author:      Refslund, Mads.       by title:      Scraps, wilt + weeds...       by call number:      641.552 R332s     Search the Web     Refslund, Mads.     Cooking (Leftovers)     Food -- Preservation.     Food waste.     Low budget cooking.     Food -- Preservation.     Natural foods.       MARC Display

Scraps, wilt + weeds : turning wasted food into plenty / Mads Refslund & Tama Matsuoka Wong. by Refslund, Mads. Call #: 641.552 R332s Subjects Cooking (Leftovers)   Food -- Preservation.   Food waste.   Low budget cooking.   Food -- Preservation.   Natural foods. ISBN:  9781455536153 (hc.) Alternate title:  Scraps, wilt and weeds : turning wasted food into plenty Turning wasted food into plenty Edition:  First edition. Description:  xix, 284 pages : illustrations (chiefly color) ; 25 cm. Bibliography:  Includes bibliographical references and index. Contents:  Ripe for revolution -- Vegetables -- Fruit -- Grains -- Seafood -- Meat: putting it to the side -- Dairy: the many faces of milk -- Drinks & dregs -- Leftovers -- Forgotten food: foraging. Summary:  Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. 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, including 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. Genre:  Cookbooks. Other authors:  Wong, Tama Matsuoka. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Woodlawn Public Library Adult Nonfiction 641.552 R332s Adult books Checked in Add Copy to MyList

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