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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
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Inventive and delicious food, made from what most people throw away, by the cofounder of the celebrated Danish restaurant, Noma.Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the worldrenowned Danish restaurant, using local ingredients in a sustainable, nowaste fashion. Using scraps from vegetables, fruits and animal proteinsfood that would normally go to wasteRefslund 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, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.Refslund shares easytofollow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with HorseradishButtermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredientfocused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund passion and respect for ingredients, nature and the land.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.