Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty

By Tama Matsuoka Wong and Mads Refslund

Book Overview

.Be an activist in your kitchen Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.

Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away. 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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.

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 Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.

• Format: Hardcover
• Language: English
• ISBN: 1455536156
• ISBN13: 9781455536153
• Release Date: March 2017
• Publisher: Grand Central Life & Style
• Length: 304 Pages
• Weight: 2.27 lbs.
• Dimensions: 1.0" x 7.7" x 9.3"