The James Beard Foundation’s comprehensive book on full-use cooking, showing you how to use all the food you buy and avoid food waste and featuring innovative recipes and tips from chefs across the country. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage and inspiration from the food you buy.
- 208 pages
10.3"H, 8.2"W, 1"DShipping + Returns