Name: Scraps, Peels, and Stems- ebook: Recipes and Tips for Rethinking Food Waste at Home
Price: 22.78 USD
Availability: InStock
Rating: 4.8 (40 reviews)

Product Description



"Local food writer Jill Lightner knows all the tips … her brand-new book “Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home” is stuffed full of them. If you’ve got the will to reduce how much you waste, she’s got all the ways." ―Seattle Times


"[Scraps, Peels, and Stems] is loaded with tips on gardening, composting, shopping and storing. There's advice on meal planning, recipes, what to do with leftovers, both from restaurants and home cooked. All to help us minimize the amount of food we waste – an average of 18 pounds per month." ―KNKX Food For Thought


2018 Gold Nautilus Book Award Winner in Green Living & Sustainability

 All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month nearly twenty pounds of food per person is thrown out in the United States, and we consumers are the worst offenders. However, the good news is that it’s easy to reduce waste―while saving money and eating healthier too!


Scraps, Peels, and Stems is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste. Topics and features include:


70+ recipes for breakfast, lunch, dinner, snacks, and drinks as well as items for your pantry
Money-saving tips throughout
Three levels of action for every topic, to help you figure out what’s doable
Composting and recycling tips 
Portioning to avoid leftovers on the plate
Meal planning vs. freestyle cooking
Grocery shopping and dining-out tactics
Storage strategies for small, urban kitchens―and how to read expiration dates
Insight into “nose to tail” and “root to stem” cooking trends

 Through clear advice, quick tips, useful techniques, and easy recipes,
Scraps, Peels, and Stems shows how, by looking at the food waste we encounter in our daily lives, we can save money and make a difference.


Review


Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home tackles a difficult topic in a positive, accessible way. Author Jill Lightner combines her culinary writing expertise with her understanding of economics to produce a thoughtful and useful book. It takes into account the challenges of daily life that can complicate our best efforts to recycle and reduce waste. -- Amy Rogers,
WFAEats

This cookbook was made for that friend who’s actually committed to New Year’s resolutions. Do they want to reduce food waste? Save money? Eat healthier? Scraps, Peels, and Stems checks all those boxes with more than 70 recipes, plus tips on saving money, meal planning, and composting. -- Jaime Archer,
Seattle Met

A home kitchen isn’t too small to matter, and Jill Lightner tackles the problem head-on. She wrote an entire book about appreciating unlovable foods.
Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home is full of tips on shopping and cooking smarter.,
WFAEats

In Scraps, Peels, and Stems ($23), food journalist Jill Lightner offers 70+ recipes, and plenty of easy-to-implement insights into how to properly store produce, make "nose to tail" use of animal products, disregard expiration dates, and get extra mileage out of corn cobs and shrimp shells. It all makes for one lifestyle-changing, appetite-inducing read. -- Katie O'Reilly,
Sierra

"It is no secret we have an enormous food waste problem in this country. What has been a bit of a secret is how

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