SCRAPS, WILT + WEEDS: TURNING WASTED FOOD INTO PLENTY.

Author: Refslund, Mads & Tamara Matsuoka Wong
Country: New York
Language: English
Year Published: 2017
No. of pages: 304
Illustrations:
Binding: Hard/Clothbound
Size: 9 1/2”x 7 1/2”
Weight: 3.00
ISBN: 9787455536159
Biblio/Bio: Index.
Code: 7199

Price: $35.00

Features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund 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. An incredible book which could change for the better today’s world of extensive waste.