Waste Not: How to Get the Most from Your Food

by The James Beard Foundation, Tom Colicchio (Foreword), Keirnan Monaghan (Photographer)

The James Beard Foundation’s comprehensive book on full-use cooking—how to use all the food you buy and avoid food waste—featuring innovative recipes and tips from chefs across the country.

The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes.

There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to fully utilize every leaf, root, bone, stem, and rind, or has ideas for how to stretch dollars into delicious, satisfying dishes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage—and inspiration—from the food you buy. Curated by the James Beard Foundation, America’s leading organization for culinary innovation, Waste Not will change what—and how—you eat.

Genres: Cookbooks, Food, Cooking, Nonfiction

208 pages, Hardcover

First published January 1, 2018

About the author

The James Beard Foundation (JBF) is a 501(c)3 organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. JBF brings its mission to life through the annual Awards, industry and community-focused initiatives and programs, advocacy, partnerships, and events across the country.

source: James Beard Foundation


For James’ page see: Chef

Reviews

[raccoon reader · Rating 1 out of 5]

No.

Bougie mother fuckers.

[Avi · Rating 4 out of 5]

It has some interesting recipes. It also has some bullshit. One of my favorite bad recipes gave advice that you should deep fry beet stems. I read it and my first thought was, anything can taste good deep fried, that being said, by not wasting those stems with this recipe, you’re slightly wasting your internal organs to process it. It sounded tasty though!

[Alyssa W · Rating 2 out of 5]

While really interesting, I found a lot of the recipes hard to implement or follow. Almost all will need to be scaled down dramatically for home use - How often will I make 36 dinner rolls!? - and some ingredients were downright laughable. Who has a dozen day-old donuts, unless they're fighting the raccoons in the dumpster behind Dunkin?

I was also frustrated at a lack of photos for many of the recipes. They chose to include a full color photo of vegetables simmering in a stock pot for a stock recipe, but didn't include photos for several zany dishes that I couldn't even picture how they looked or were executed.

I skipped over 90% of the final chapter, especially when I noticed some pretty incorrect facts about Kombucha - Don't put rinds in your 2F! Your drink will be bitter and nasty. SMDH.

Overall, I thought this book was really inspiring, and ended up copying down a few ideas and recipes, but none of them seem very easy to implement. It's just not geared for a home cook. I may bump this up a star if any of the recipes that I try end up being any good. I just wish they had a better balance between "Glaringly obvious" and "Here's a chef-written recipe that makes restaurant quantities and requires 14 hours and a culinary degree to execute!"

[Sara Hiemstra · Rating 1 out of 5]

Not sure who is cooking sword fish and needs a recipe to make it go the extra mile, but if that resonates, this book is for you. Many of the recipes here feel completely removed from the frugal home kitchens that would benefit from a book like this. It’s a beautiful book and I have written down the recipe for Squash Seed Tahini but but that is all I’m taking away from this one. I would suggest others skip this and go right to any Tamar Adler book.

[Manintheboat · Rating 2 out of 5]

Positively deranged photography and laughable "tips."

[Blythe · Rating 1 out of 5]

A disappointment. Very few tips. Mostly recipes that I will never make. One recipe out of the whole book was a keeper.

[Chanelle · Rating 2 out of 5]

Well, that was disappointing. There's tons of photos, but the photography is on par with cookbooks of the 1940s and the book is so large and unwieldy it isn't practical for actual use. I'm glad I merely read it cover-to-cover, rather than trying to have this giant thing in my kitchen at any point. The recipes are typical -- carrot top pesto (why is it always pesto?), veggie scrap soup stock, smoothies. The most useful portion of the book is where it gives you several recipes for fish collars.

[Mason Cantey · Rating 3 out of 5]

A beautiful cookbook, but the recipes are a little upscale and obscure. I am excited to try a few, but most I will likely avoid. It is an important topic nonetheless. I just wish it were even more practical.

[Kalei · Rating 4 out of 5]

Pretty good, interesting recipes. Beware that the portions tend to run large (restaurant style as opposed to home consumption amount) and often require more new items than materials that would otherwise be wasted.

[Cyndi · Rating 3 out of 5]

An interesting book. A few recipes I'm excited to make, but everything was food for thought and gave me ideas about how to apply to my own cooking.

[Mills College Library]

641.552 W3236 2018