Food waste is an increasing concern in the first world: 40% of American food goes uneaten. Here, a renowned chef tackles this problem head-on in an appealing guide to using what most of us are conditioned to throw away. Mads Reflund was an original partner at Noma, then the chef at his own Michelin-starred restaurant in Copenhagen before moving to NYC where he ran ACME for several years. In this, his first book, he displays remarkable resourcefulness and imagination as he addresses using vegetable, fruit, grain, seafood, dairy, and other animal products that might otherwise be discarded. And as a bonus, foraging expert Tama Matsuoka Wong, who supplies many of NYC’s leading restaurants, adds a chapter on using wild plants that are often overlooked.
Professional and home cooks alike will find Scraps, Wilt, and Weeds a revelation as they learn to employ food such as cauliflower cores, banana peels, pumpkin skins, used coffee grounds, and fish tails in exciting. new dishes.
Color photographs throughout. Hardcover.