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The Less Waste No Fuss Kitchen

Author: Lindsay Miles

Publisher: Hardie Grant Publishing

Published: 2020-06-01

Total Pages: 259

ISBN-13: 1743586957

Our kitchens are ground zero when it comes to food waste, excess packaging and confusing ethical choices. What you buy, cook and eat has a much bigger impact than the bag you carry it in. Inspiring, practical and above all simple, The Less Waste No Fuss Kitchen is designed for busy people who want to make changes without rethinking their whole lives. Lindsay Miles, of Treading My Own Path and Less Stuff, will help you to: Avoid single-use packaging, even at the supermarket. Switch up your daily staples to reduce your carbon footprint. Make the most of your pantry, fridge and freezer to avoid food waste. Confidently adapt recipes to use what you have. There really might be such thing as a (waste) free lunch.

101 Ways to Go Zero Waste

Author: Kathryn Kellogg

Publisher: The Countryman Press

Published: 2019-04-02

Total Pages: 224

ISBN-13: 168268332X

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Minimalism meets DIY in an accessible guide to household waste reduction We all know how important it is to reduce our environmental footprint, but it can be daunting to know where to begin. Enter Kathryn Kellogg, who can fit all her trash from the past two years into a 16-ounce mason jar. How? She starts by saying “no” to straws and grocery bags, and “yes” to a reusable water bottle and compostable dish scrubbers. In 101 Ways to Go Zero Waste, Kellogg shares these tips and more, along with DIY recipes for beauty and home; advice for responsible consumption and making better choices for home goods, fashion, and the office; and even secrets for how to go waste free at the airport. “It’s not about perfection,” she says. “It’s about making better choices.” This is a practical, friendly blueprint of realistic lifestyle changes for anyone who wants to reduce their waste.

The Smitten Kitchen Cookbook

Author: Deb Perelman

Publisher: Knopf

Published: 2012-10-30

Total Pages: 675

ISBN-13: 0307961060

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NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

The No-Fuss Family Cookbook

Author: Ryan Scott

Publisher: Houghton Mifflin

Published: 2021

Total Pages: 297

ISBN-13: 0358439140

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Your new go-to collection of easy, family-friendly recipes, from popular chef and television personality Ryan Scott Emmy Award-winning celebrity chef (and dad) Ryan Scott knows well that family life is wonderful, but can be a very hectic business--stressing over mealtime shouldn't add to the madness! This heartfelt collection comes straight from his home kitchen's regular rotation into yours. Reflecting Ryan's colorful personality and practical approach, the recipes are kid-friendly and packed with clever hacks and pro tips for getting meals on the table (and cleaning up) quickly. There are no fussy cooking techniques or long ingredient lists; instead, the focus is on family-centered meals for even the busiest of days--irresistible recipes like Turkey Reuben Meatloaf, Broccoli-Cheddar Bow Ties, and Naturally Sweet PB&J Pancakes. Even crowd-pleasing desserts like Everything-But-the-Kitchen-Sink Cookies and Butterscotch Marshmallow Squares remain delightfully simple, for minimal stress and maximum fun.

How to Cook Without a Book

Author: Pam Anderson

Publisher: Clarkson Potter

Published: 2000

Total Pages: 306

ISBN-13: 0767902793

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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.

The Zero Waste Cookbook

Author: Giovanna Torrico

Publisher: Hardie Grant

Published: 2019-05-07

Total Pages: 0

ISBN-13: 9781784882471

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Zero Waste Cookbook is the complete guide to how you can make your food stretch further in order to reduce your waste. From using the husk of corn to make a vegetable stock to using lemon zest to infuse vodka and sunflower seeds to add crunch to bread, Giovanna Torrico and Amelia Wasiliev cover over 100 simple, waste-less recipes. With chapters are on fruit, vegetables, bread, dairy, meat and fish, you will learn how to fully utilize the food you have at home.

Momofuku

Author: David Chang

Publisher: Clarkson Potter

Published: 2010-10-26

Total Pages: 584

ISBN-13: 0307885674

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With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Venison Every Day

Author: Allie Doran

Publisher: Page Street Publishing

Published: 2020-09-01

Total Pages: 347

ISBN-13: 1645671259

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Get the Most Bang for for Your Buck Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right! Even less experienced cooks can get superior quality meals—with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

The No-Waste Vegetable Cookbook

Author: Linda Ly

Publisher: Harvard Common Press

Published: 2020-04-07

Total Pages: 195

ISBN-13: 1558329986

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Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!

Serve Yourself

Author: Joe Yonan

Publisher: Ten Speed Press

Published: 2011-03-29

Total Pages: 194

ISBN-13: 1607740648

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From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza will add excitement to any repertoire and forever dispel the notion that single life means starving, settling for take-out, or facing a fridge full of monotonous leftovers. Yonan also includes shopping and storage tips for the single-chef household, along with creative ideas for making use of extra ingredients. Serve Yourself makes cooking for one a deeply satisfying, approachable pleasure. And with such delectable meals, your solo status could be threatened if you’re forced to share with others!