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Loading... The Waste Not, Want Not Cookbook: Save Food, Save Money and Save the Planetby Cinda Chavich
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Awards
Shortlisted for a 2016 IACP Food Matters Award Winner of a 2016 Gourmand World Cookbook Award Imagine going to the supermarket and buying three bags full of food but then dropping one in the parking lot before driving away. With the amount of food we waste, it's like we all do the equivalent of that every single week. Forty percent of food is wasted in North America. When you drop leftovers into the household trash or even the compost pile, not only are you emptying your wallet, you are also contributing to global warming. It's time to get smarter about sustainable consumerism. With more than 140 recipes organized by ingredient and countless brilliant ideas for using everything up, The Waste Not, Want Not Cookbook will show you how to shop, cook, and eat with zero waste. You'll learn how to transform leftovers into delicious new dishes, how to store and preserve foods to make them last, how to shop smart when buying in bulk, and interpret "best-before" dates. You'll even learn how to cook once and create three different meals. So heed the wisdom of your grandparents and reclaim the contents of your fridge. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC ClassificationRatingAverage:
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I don't recall seeing a section on how to shop, beyond a vague "have a specific plan for everything you buy". (Incidentally, Kitchen Karate, which is an online set of tutorials for improvisational meal prep, suggests two handfuls of vegetables, one cupped handful of grains & 1 palm of protein, per person, per meal).
Mostly, the book consists of a listing of ingredients & ideas/recipes of what to do with them. It's a compilation of Google searches.
I was particularly hoping that the author would get into the topic of not just reducing the volume of waste that we generate, but also the type; getting us to reconsider what we think of as waste in the first place. For example: corn-on-the-cob yields tea (from the silk), papillote-style wrappers for grilling fish (the inner husk), & stock (from the cob). But that's an example I learned myself through Google searches: Cavich never explores this territory.
(One thing Google isn't always so good about is answering questions of wisdom: is it wise to use gnawed cobs for stock? Assuming it is, how long should one cook it/how much should it be simmered down? Authorial research would be a valuable boon for questions like this.)
I suppose, if your internet connection is unreliable, this book might be a worthwhile addition to your bookshelf? But I feel like I'm stretching for that. ( )