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

  • Whole carrot-lentil salad [Elizabeth Falkner] (page 22)

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

    • 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
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Notes about Recipes in this book

  • Kale stem crackers [Steven Satterfield]

    • Hiker010 on January 11, 2026

      Made Sept 2019 -- flavor good, but texture off (not crisp like crackers -- cooked for prob 30 min at least, and turned up temp to 400 partway through, turned out chewy & hard) Need leavening? Higher temp? Less buttermilk? Thinner?

    • Hiker010 on January 11, 2026

      Made again Oct 2019 Used too much buttermilk initially (a bit more than 3/8 cup) and had to add more flour to address this, prob led to overprocessing dough Cut 2 tbsp butter into dough w/ food processor Didn't brush w/ EVOO Next time try EVOO & zaatar? Tried some different combos of dough roller settings and oven temperatures

  • 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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