The average American household throws away more than $1500 worth of food every year in scraps, ends, and other "unusable" ingredients. Waste Not – the first book on full-use cooking that covers all types of food – shows readers how to turn what often ends up in the trash into delicious meals. Curated by the James Beard Foundation, America's leading organisation for culinary innovation, the book features 100 original recipes and tips from top chefs around the country that transform often overlooked ingredients into innovative, flavourful meals.
There are no better ambassadors to inspire people to reduce food waste than chefs such as Sean Brock, Seamus Mullen, Katie Button, Bill Telepan, and Mike Isabella. Nobody has more ideas for how to stretch dollars into thrifty, delicious dishes. In Waste Not, these chefs and dozens of others share recipes for meat, fish, and vegetable dishes that makes use of every last leaf, rind, scrap, and bone, as well as baked goods, condiments, drinks, and desserts. Alongside recipes such as squash seed tahini, pickled watermelon rind, chicken-saffron arancini, and lobster Bolognese are the chefs' tips and tricks to help home cooks get maximum mileage – and flavour – from the food they buy.
About the Authors
The James Beard Foundation is America's most prestigious culinary organisation. Its mission is to celebrate, nurture, and honour America's diverse culinary heritage through educational initiatives, food industry awards, an annual conference, and publications. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts.
Keirnan Monaghan and Theo Vamvounakis are known for their fresh perspective on food photography. Their work has been featured in Bon Appetit, Travel & Leisure, The Wall Street Jounal, Vogue , and Gather.
Industry Reviews
"This cookbook taps into chefs’ innate knowledge of preventing food waste to help you make the most of food that might otherwise get tossed. Curated by the James Beard Foundation, recipes in the book include Swiss chard stem gratin, tahini pomegranate snapper collars, and asparagus bottom aioli." —NBC News Online
"The tips and tricks inside of Waste Not: How to Get the Most From Your Food...by the James Beard Foundation teaches home cooks how to start using all the food they buy, with notes from a star-studded group of chefs and cooking experts." —Popsugar
"'Forty percent of all the food produced in the U.S. gets thrown away in a nation where one in six people go hungry,' Tom Colicchio points out in the foreword to this book. Chefs are masters at cutting waste, using stems, overlooked cuts of protein, and byproducts like whey to save money and boost flavor. Editors from The James Beard Foundation pulled recipes like Swiss chard stem gratin and tahini pomegranate snapper collars that make use of food that is all too often thrown away, from chefs like Elizabeth Faulkner and Mourad Lahlou." —Food Wine
"But in the hectic modern home, reducing food waste can seem like a time intensive impossibility: throwing away almost-spoiled food and leaning on convenience items is easier and faster. “Waste Not” applies the chef’s knowledge — and chef’s savings — to home cooking by culling recipes and tips from the foundation’s expansive community of chefs. With chapters featuring whole vegetable cookery, re-using leftovers and preserving techniques —each with a helpful tips and simple suggestions for change in these areas — the book is making waste-free cooking more accessible."
—Food Print
"Waste Not offers 100 recipes from 61 chefs—alumni of the James Beard Foundation’s Chefs Boot Camp for Policy and Change, which empowers chefs to advocate for changes in our food system. The book demonstrates how to minimize waste by fully using an ingredient—from root to rind, leaf, stem and bone—in recipes such as Squash Seed Tahini, Fried Beet Stems and Fruit Skin-Crusted Mahi Mahi. Cooking this way, the book’s collaborators promise, will stretch your food dollars, enhance the flavor of your dishes and help the planet." —Local Flavor Magazine
