CKNG WITH SCRAPS: Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals

¡°A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we¡¯re inspired to follow her lead!¡± ¡ªAmanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard¡ªwho writes the ¡°Cooking with Scraps¡± column for Food52¡ªshows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here¡¯s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens¡ªbright, fresh, and packed with flavor¡ªmake a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It¡¯s pure food genius, all the while critically reducing waste one dish at a time. ¡°I love this book because the recipes matter…show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.¡± ¡ªEugenia Bone, author of The Kitchen Ecosystem ¡°Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!¡± ¡ªCara Mangini, author of The Vegetable Butcher