The Joy of Cooking With Food Scraps
The Danish chef Mads Refslund provides plenty of practical advice for using food waste in his new book, “Scraps, Wilt & Weeds.” There are recipes using often discarded items — like cabbage cores, potato skins and carrot tops — as well as tips for making preserved lemons from juiced halves and ways to use overripe fruit. Don’t toss those brewed coffee grounds: Save them to flavor ice creams and custards. The book covers food safety, defines what “sell by” dates really mean and offers guidance on the best leftovers to take home from restaurants. A small section on foraging is included: “Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty” by Mads Refslund and Tama Matsuoka Wong (Grand Central Life & Style, $35).
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