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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
Mads Refslund
€ 36.99
€ 32.73
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Description for Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
Hardback. Inventive and delicious food made from what most people throw away by the co-founder of the celebrated restaurant, Noma, in Denmark. Num Pages: 288 pages. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 260 x 212. .
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, like potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted ... Read more
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, like potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted ... Read more
Product Details
Format
Hardback
Publication date
2017
Publisher
Little, Brown & Company
Condition
New
Number of Pages
288
Place of Publication
New York, United States
ISBN
9781455536153
SKU
V9781455536153
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Mads Refslund
Mads Refslund (Author) Mads Refslund was born in Denmark, attended culinary school, and co-founded NOMA with Rene Redzepi. NOMA has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, then moved to New York City where he created the menu at ACME NYC. The New York Times ... Read more
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