Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard
Requirements: .ePUB reader, 15,5 MB
Overview: In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
Genre: Non-Fiction > Food & Drink
Download Instructions:
https://mega4up.org/pfnr7c63j4m0
https://turbobit.net/m8tg03grjvua.html
https://rg.to/file/d7f2824a63589b8e24da56b6834c74d3
Trouble downloading? Read This.
Requirements: .ePUB reader, 15,5 MB
Overview: In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
Genre: Non-Fiction > Food & Drink
Download Instructions:
https://mega4up.org/pfnr7c63j4m0
https://turbobit.net/m8tg03grjvua.html
https://rg.to/file/d7f2824a63589b8e24da56b6834c74d3
Trouble downloading? Read This.