Additional information
by Lindsay-Jean Hard (Author)
"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!"
--Amanda Hesser and Merrill Stubbs, cofounders of Food52
Here's how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens--bright, fresh, and packed with flavor--make 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." --Eugenia 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!" --Cara Mangini, author of The Vegetable Butcher
Author Biography
Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.
Number of Pages: 216
Dimensions: 0.8 x 9.1 x 7.3 IN
Illustrated: Yes
Publication Date: October 30, 2018
