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Scraps, Wilt & Weeds

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Scraps, Wilt & Weeds

Turning Wasted Food into Plenty

Tama Matsuoka Wong, Mads Refslund

Grand Central Life & Style
Publication date : 2017-03-14

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.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.

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About the book

Author

Tama Matsuoka Wong , Mads Refslund

Imprint

Grand Central Life & Style

Collection

n.c

Publication date

2017-03-14

Pages

288 pages

Print ISBN

9781455536153

Language

English

Ebook informations

EAN EPUB

9781455536177

Price

£9.99

Copy count 0

Print count 0

File size 338708 Ko

Informations accessibility

Compatibility

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About author(s)

Tama Matsuoka Wong

Mads Refslund

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