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    Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food
    Unavailable
    Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food
    Unavailable
    Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food
    Ebook386 pages3 hours

    Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food

    By Dana Gunders

    4/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 "use-it-up" recipes and a substantial directory of common foods.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateSep 29, 2015
    ISBN9781452149431
    Unavailable
    Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food

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    Reviews for Waste-Free Kitchen Handbook

    4/5

    6 ratings1 review

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    • 5/5
      A handy guide with tricks and tips for throwing out less food, from carefully planning your menus and groceries to recipes using that sour milk or leftovers to best advantage.I'm a single woman and keep myself on a tight food budget, but at the end of the week I often find myself with a surplus and scrambling to use up food before it goes bad. I was interested in seeing what Gunders would suggest for wasting even less, and this book delivers. Some things were good reminders - buy less food, plan to buy ingredients that you will use more than once - and others were brand new to me. The book is organized into three major sections: strategies from buying to cooking; recipes; and a directory by food type. The strategies begin with buying and take you right up through composting. Composting is not feasible for me, but I learned a lot about food storage and how to know if food is really "bad" or just decomposing normally (ie., vegetables get wilted and are still okay to eat; try putting them in ice water or cooking). Many of the recipes were designed in such a way to have a lot of "wiggle room" for using what's on hand; I would definitely try Sour Milk Pancakes, Fried Rice, and Black Bean Brownies (which are gluten free to boot). I didn't read the directory word-for-word, but she takes you through every major food group and several examples of each, giving storage tips (refrigerate? freeze?), how long it will stay "good," and suggestions for using it up.I learned a lot I can incorporate into my planning and cooking, and definitely want my own copy of this to reference in the future.