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About the Book
As a revision of my very first book, The No-Waste Vegetable Cookbook is unlike any other cookbook you may have seen. It takes the vegetables you’re already familiar with and turns them upside-down (or right side up) with recipes that use the “scraps” you ordinarily throw away (think leek tops, carrot tops, kale stems, and watermelon rind).
But this is more than just a cookbook. It’s a guide for helping you waste less food in the kitchen and look at plants in a whole new way. If you grow tomatoes, squash, beans, and peppers at home, you’ll be pleasantly surprised to find recipes for tomato leaves, squash shoots, bean leaves, and pepper leaves — vegetables that are delicious in their own right.
You’ll learn what you can or cannot eat from the plants you grow or buy, and turn them into full-fledged meals that showcase all the new flavors and textures you’ve been missing out on.
The No-Waste Vegetable Cookbook is an indispensable book for home cooks with adventurous appetites as well as sustainably-minded people striving to go zero waste in the home.
- 80+ recipes
- Full-color photos for every single recipe
- Hardcover, 192 pages
- Published by Harvard Common Press
- ISBN: 1558329978
- Release date: April 7, 2020
- The Basics
- Tomatoes & Peppers
- Leafy Greens
- Peas & Beans
- Bulbs & Stems
- Roots & Tubers
- Melons & Gourds
- Mix-and-match chart for making “kitchen sink” vegetable stock
- Foolproof formula for making pesto out of anything
- Tips for storing produce for maximum freshness (and what to do when they wilt)
- “Tool Tips” and “Cook’s Notes” throughout the book
- Preparation tips that teach you how to use up all your vegetables
- Practical substitution ideas for greens, herbs, and other ingredients
- And more!
Praise for The No-Waste Vegetable Cookbook
“Ly’s given a whole generation new ways to re-imagine the backyard garden, and now she’s given us a fresh and uniquely delicious take on modern farm food. A fearless cook who wastes nothing, her nourishing dishes fit the bill for weeknight suppers or when you need something tasty and satisfying to feed a hungry crowd.”
— Edible Magazine
“One of my favorite sayings is, ‘Use it up, wear it out, make it do, or do without.’ What appeals to me about this phrase is the idea that everything is useful. And that’s why I like The No-Waste Vegetable Cookbook so much. Many of Linda’s dishes utilize the oft discarded parts of vegetables such as tomato leaves, radish greens and carrot tops. More than just being efficient, these recipes encourage us to explore the flavors and uses of every edible part of a plant. This book will completely change the way you look at vegetables.”
— P. Allen Smith, author of P. Allen Smith’s Seasonal Recipes from the Garden
“The No-Waste Vegetable Cookbook shows you how to use everything your vegetables offer, whether they come from your garden or your CSA. After all, why throw away what’s edible when it can offer so much in the kitchen?”
— Deborah Madison, author of Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
“You will have so many why-didn’t-I-think-of-that moments as you cook your way through this inspired book. Linda translates the nose-to-tail ethos into garden speak so well that the only thing to go hungry will be your compost pile.”
— Ian Knauer, author of The Farm: Rustic Recipes for a Year of Incredible Food
“Linda’s expertise as a passionate gardener shows through in every one of her unique, seasonal dishes. More than a collection of well-photographed whole foods recipes, The No-Waste Vegetable Cookbook is a guide to sustainable cooking. After learning about the culinary possibilities of tomato leaves, chard stalks, and kale buds, one is guaranteed to be inspired by Linda’s wise top-to-tail approach to vegetables.”
— Anya Kassoff, author of The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen
“We are excited to use The No-Waste Vegetable Cookbook in our own kitchen. Filled with tips on preparing the entire vegetable from roots to tops and substituting one vegetable for another to make use of whatever is available, the book will surely inspire people to use their produce to the fullest extent. It is a wonderful resource for gardeners, chefs, and home cooks alike.”
— Jere Gettle, owner of Baker Creek Heirloom Seeds and author of The Heirloom Life Gardener
“The No-Waste Vegetable Cookbook is the book I’ve long been searching for but haven’t been able to find, chock full of clever, economical, and tasty ways to use up otherwise composted or discarded produce. Without a doubt, Linda has penned the ideal literary accompaniment to anyone who has been seeking creative ways of using up all those bits and bobs you haven’t known what to do with.”
— Ashley English, author of Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties
“I love this cookbook. From herb flowers to carrot tops to watermelon rind, Linda has a beautiful sensibility for using the whole vegetable. In her hands, familiar ingredients from the garden and the greenmarket take on rich and unexpected flavors.”
— Louisa Shafia, author of The New Persian Kitchen