Waste Not: How To Get The Most From Your Food
Long before the farm-to-table movement, James Beard wrote, “it is true thrift to use the best ingredients available and to waste nothing.” Divided into five sections, Waste Not provides tips and recipes to turn every bone, stem, root, and peel into something delicious. From broccoli stem vinaigrette to leftover doughnut crème brûlée, this book teaches that full-use cooking can be fun and attainable. Includes over 100 recipes from 65 acclaimed chefs. Compiled and published by the James Beard Foundation.