The Zero Waste Cookbook

We’ve all experienced the guilt that comes with throwing out food that’s past its ‘use by’ date, the dates on the labels long since past. The Zero Waste Cookbook is all about ways to help the US limit these instances so we will search and cook more quickly, economize and reduce the amount of packaging that passes through our kitchens. And seeing that we, as domestic shoppers and consumers, are responsible for around half of the world’s waste matter, it looks like there’s room for improvement.

Tactics covered here include meal design, food storage (including phase transition things like leftover wine for sauces and grated ginger for curries), and conserving and turning leftovers into new meals. That’s yet another way to reclaim oft-binned trimmings to make dishes like leek scrap dish, focaccia with tomato skin, apple core and strawberry prime jam, and home-cured food using the scrapings from your last pot.

• A complete guide to make your food stretch further
• Reduce waste by using stuff you might usually throw away, husks of corn, lemon zest, sunflower seeds and much more
• Giovanna Torrico and Amelia Wasiliev share over 100 simple recipes
• Chapters include fruit, vegetables, bread, dairy, meat and fish
• You may still throw away some waste just less of it
• Available in Paperback only