Waste Not: How to Get the Most from Your Food by James Beard Foundation

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    • Categories: Salads; Dressings & marinades; Sauces, general; Side dish; Italian; Vegetarian
    • Ingredients: carrots; carrot tops; Aleppo chile flakes; cumin seeds; red onions; black lentils; cilantro; mint sprigs; parsley; pumpkin seeds; sunflower seeds; lemons; tangerines; honey; garlic
    • Categories: Grills & BBQ; Sauces, general; Side dish; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: asparagus; olive oil; garlic; leeks; lemons; egg yolks
    • Categories: Stews & one-pot meals; Main course; Side dish; Vegetarian
    • Ingredients: Swiss chard; shallots; cream; nutmeg; Parmesan cheese; Gruyère cheese; bread crumbs
    • Categories: Pasta, doughs & sauces; Main course; Spring; European; Vegetarian
    • Ingredients: young carrots; carrot tops; rice flour; spring onions; spring garlic; Gouda cheese; all-purpose flour
    • Categories: Main course; Asian; East European
    • Ingredients: carrots; all-purpose flour; sour cream; bacon; fresh ginger; ground pork; soy sauce; fish sauce; sambal; scallions; cilantro; limes; yogurt
    • Categories: Sauces, general; Yemeni; Vegetarian; Vegan
    • Ingredients: Hungarian wax chiles; cilantro; parsley; sherry vinegar; ground coriander; ground cumin
    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: beets; beet stems; beet greens; garlic; bay leaves; white vinegar; black peppercorns; thyme sprigs; hamburger buns; avocados; goat cheese
    • Categories: Sauces for fish; Main course; Italian
    • Ingredients: carrots; carrot tops; thyme; shallots; carrot juice; Champagne vinegar; dill; toasted pistachio nuts; sea scallops; scallop shells
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: baby artichokes; lemons; spaghetti pasta; olive oil; basil; chile flakes; Parmesan cheese; heirloom tomatoes
    • Categories: Sauces, general; Main course; Mexican; Vegetarian
    • Ingredients: dried goji berries; coconut oil; cumin seeds; ancho chile powder; chipotle chile powder; toasted pecans; ground chia; sesame seeds; dark chocolate; tomato paste; collard greens; steel-cut oats; cinnamon sticks; quinoa; masa; anise seeds; cotija cheese; yogurt; scallions; cilantro; limes
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Spring; Italian
    • Ingredients: asparagus; gelatin; heavy cream; sumac; preserved lemons; eggs; parsley
    • Categories: Cakes, large; Dessert
    • Ingredients: navel oranges; eggs; ground almonds; sugar; ground cinnamon; whipped cream
    • Categories: Mousses, trifles, custards & creams; Dessert; Dairy-free; Vegan
    • Ingredients: blue agave syrup; cocoa powder; overripe avocados
    • Categories: Dressings & marinades; Main course; Jamaican
    • Ingredients: redfish (red drum); cilantro; parsley; basil; green onions; limes; Scotch bonnet chiles; mint sprigs; fresh ginger; soy sauce; ground allspice; ground cumin; paprika; nutmeg
    • Categories: Stews & one-pot meals; Main course; Greek
    • Ingredients: white fish bones; shrimp shells; garlic; celery; carrots; fennel; Spanish onions; tomato paste; white wine; thyme sprigs; bay leaves; black peppercorns; shallots; tomato juice; white fish heads; lemons; shrimp; cockles; mussels; parsley; dill; toasted bread of your choice; Aleppo pepper
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: whole lobsters; chicken stock; shallots; canned tomatoes; spaghetti pasta; herbs of your choice
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: bread crumbs; cilantro; green onions; limes; soy sauce; sesame oil; smoked paprika; hamburger buns; mayonnaise; whole salmon
    • Categories: Grills & BBQ; Main course
    • Ingredients: shallots; Fresno chiles; thyme sprigs; oregano; pomegranate molasses; tahini; Greek yogurt
    • Categories: Fried doughs; Salads; Sauces for fish; Main course; French
    • Ingredients: wildflower honey; chile and garlic sauce; rice wine vinegar; limes; fresh ginger; lemongrass; cilantro; mint; green garlic; mayonnaise; kohlrabi; fennel; red onions; red bell peppers; Fresno chiles; basil; apple cider vinegar; honey; soda water; whole grouper; vegetable oil; Aleppo pepper
    • Categories: Fried doughs; Grills & BBQ; Main course; Cooking ahead; Japanese
    • Ingredients: macadamia nuts; Hawaiian sea salt; Hawaiian red chiles; wood chips; sweet onions; fresh ginger; soy sauce; dashi-konbu; nori sheets; green onions; rice bran oil; tempura batter mix; aku
    • Categories: Fried doughs; Main course; Japanese
    • Ingredients: whole striped bass; mayonnaise; celery; shallots; panko breadcrumbs; hot sauce; parsley; vegetable oil; all-purpose flour; white wine; soda water; crème fraîche; dill; fennel; celery leaves
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: grapefruits; micro shiso leaves; pea shoots; swordfish skin; African blue basil; rainbow Swiss chard stems
    • Categories: Side dish; Vegetarian
    • Ingredients: onions; whey; stone-ground grits; heavy cream; hot sauce
    • Categories: Dressings & marinades; Main course
    • Ingredients: olive oil; garlic; lemons; parsley; sage; thyme; whole chicken; sumac; broccoli; chile flakes
    • Categories: Chutneys, pickles & relishes; Salads; Dressings & marinades; Main course; Cooking ahead; Cooking for 1 or 2
    • Ingredients: apple cider vinegar; honey; broccoli stems; herbs of your choice; olive oil; lemons; shallots; chile flakes; leftover chicken; Tuscan kale; celery; carrots; cucumbers; walnuts

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Notes about Recipes in this book

  • Creamy radish leaf soup [Rick Bayless]

    • mjes on August 28, 2021

      This is the first recipe using radish leaf that doesn't taste as if it was invented solely to use radish leaves. This is a very tasty soup that happens to have radish leaves among its ingredients.

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  • ISBN 10 084786278X
  • ISBN 13 9780847862788
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

The James Beard Foundation’s comprehensive book on full-use cooking—how to use all the food you buy and avoid food waste—featuring innovative recipes and tips from chefs across the country.

The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes.

There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to fully utilize every leaf, root, bone, stem, and rind, or has ideas for how to stretch dollars into delicious, satisfying dishes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage—and inspiration—from the food you buy. Curated by the James Beard Foundation, America’s leading organization for culinary innovation, Waste Not will change what—and how—you eat.

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