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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty in Franklin, TN
Current price: $35.00
Barnes and Noble
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty in Franklin, TN
Current price: $35.00
Loading Inventory...
Size: Hardcover
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Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.
Scraps, Wilt, and Weeds
features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteinsfood that would normally be thrown away. 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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.
Refslund shares easy-to-follow recipes like:
Carrot Tops Pesto
Roasted Cauliflower Stalks with Mushrooms and Brie
Pork Ribs Glazed with Overripe Pear Sauce
Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.
Scraps, Wilt, and Weeds
features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteinsfood that would normally be thrown away. 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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.
Refslund shares easy-to-follow recipes like:
Carrot Tops Pesto
Roasted Cauliflower Stalks with Mushrooms and Brie
Pork Ribs Glazed with Overripe Pear Sauce
Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
.
Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.
Scraps, Wilt, and Weeds
features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteinsfood that would normally be thrown away. 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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.
Refslund shares easy-to-follow recipes like:
Carrot Tops Pesto
Roasted Cauliflower Stalks with Mushrooms and Brie
Pork Ribs Glazed with Overripe Pear Sauce
Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.
Scraps, Wilt, and Weeds
features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteinsfood that would normally be thrown away. 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, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.
Refslund shares easy-to-follow recipes like:
Carrot Tops Pesto
Roasted Cauliflower Stalks with Mushrooms and Brie
Pork Ribs Glazed with Overripe Pear Sauce
Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.
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