Avery The Zero-waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet

Description

A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less--you can, for example, banish plastic wrap by simply inverting a plate over your leftovers--and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks. Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen. Review: Worth while - Lots of great information Review: Such a Treasure - This is my first review on desertcart ever and I needed to share how much I love this cookbook! I'm picky with cookbooks but I love Anne-Marie's blog and all the wealth if information she shares about zero waste living so I knew the book would be a gem no matter what. That said, this is a gorgeous cookbook. Beautiful photographs, wonderfully thick paper, easy to follow recipes with suggestions for using leftovers in a, "and now for your next recipe..." section. The beginning of the book has detailed information about zero waste living and getting started, how to freestyle cook and keep your food fresh longer, how to culture foods, how to stock a sustainable pantry and kitchen, and then sections for recipe staples and ways to use kitchen scraps, breakfasts and breads, sides, mains, snacks and natural sodas (I've got my ginger bug brewing!), and desserts, plus a month of meals at the end of the book. This is a serious treasure for zero waste beginners and those already on the path, for people wanting to eat healthier, and for people trying to be more frugal with their food bill. I've made the sourdough tortillas and they are the first tortillas I've made that actually tasted good! So soft and delicious. The kids loved the too. Ditto on the sourdough brownies. Fudgy and rich. I have to eat a low-fructan diet and both of these recipes use sourdough starter and ferment for at least 24 hours (up to 5 days for the tortillas), making them much easier for me to digest, in moderation. I've got dosa batter fermenting as I write this. My boyfriend's family is from India and we love dosas for breakfast with chammanthi so I'm excited to make it myself. The sweet and savory sourdough pancakes were delicious and devoured by all of us and, again, are using sourdough starter that's been sitting and fermenting for a longer period and easier to digest. I can't eat a ton of these foods at once but I'm excited that I have these options and don't have to make separate fructan-free options for myself when cooking for the family. I could go on and on about how much I love this cookbook. I've got an extension collection of cookbooks but it's become a fast favorite. Thank you Anne-Marie!