Description
In her decade of living with as little plastic, food waste, and
stuff as imaginable, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that “zero-waste” is above all an intention, not a hard-and-fast rule. Because, at the same time as one person eliminating all their waste is great, if thousands of people do 20 percent better it’ll have a much bigger have an effect on on the planet. The good news is you likely already have all the tools you want to begin to create your own change at home, especially in the kitchen.In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and regularly free) fixes to ease them into wasting less–you’ll, for example, banish plastic wrap by simply inverting a plate over your leftovers–and, in any case, the recipes and strategies to turn them into more sustainable, money-saving cooks.
Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they turn into waste–including end-of-recipe tips on what to do with your ingredients next–Bonneau lays out an attainable vision of a zero-waste kitchen.
