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Dana Gunders

Waste-Free Kitchen Handbook

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This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (TheWashington Post).
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 using more and wasting less in your kitchen.
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 twenty “use-it-up” recipes and a substantial directory of common foods.
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263 printed pages
Original publication
2015
Publication year
2015
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Quotes

  • Smira Raohas quoted6 years ago
    These are foods that carry a high risk of a particular pathogen called Listeria monocytogenes, and they include deli meats, unpasteurized cheeses, smoked seafood, and any premade sandwiches with these ingredients.
  • Smira Raohas quoted6 years ago
    may seem odd, but banana peels can make your loafers or pumps look spiffy. Simply rub your shoes with the insides of your banana peels, then give them another rubdown with a clean cloth. It’s pretty neat how well this works
  • Smira Raohas quoted6 years ago
    For celery and bok choy, cut off the bottom 1 in/2.5 cm of the bunch and put it in a bowl with the cut side up. Add just enough water to reach the bottom of the plant, and place in a sunny spot.

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