Zero Waste Cooking For Dummies
- Length: 336 pages
- Edition: 1
- Language: English
- Publisher: For Dummies
- Publication Date: 2022-01-19
- ISBN-10: 1119850444
- ISBN-13: 9781119850441
- Sales Rank: #0 (See Top 100 Books)
Your recipe for saving the planet (and some money too!)
If you’re like many of us, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. But in Zero Waste Cooking For Dummies, you’ll learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment.
In this book, celebrated dietician and internationally recognized author Roseanne Rust walks you through every step of transforming how you plan your meals, shop for groceries, cook your food, and deal with leftovers. Whether you’re the type of cook who can burn water or a professional chef, you’ll find tips and strategies that help you buy and waste less food.
Zero Waste Cooking For Dummies offers:
- Dozens of recipes for delicious entrees, appetizers, breakfasts, soups, salads, and more
- Grocery lists that make shopping a breeze and save you real money
- Tips and tricks for how to use leftovers to craft or add to meals so you don’t need to throw anything away
The perfect book for any homemaker or home cook, this book is a must-read for anyone looking for ways to save a little money, reduce their carbon footprint, and make some amazing meals.
Title Page Copyright Page Table of Contents Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here Part 1 Adopting a Food Waste Strategy Chapter 1 Doing Your Best to Waste Less What Is Zero Waste Cooking? Using food and ingredients wisely Shopping for what you need and storing it properly Making the most of scraps and leftovers Adopting a Zero Waste Mindset Benefiting from a Zero Waste Approach Saving green while going green Enjoying better nutrition and health Helping the planet Getting Started: How to Waste Less Food Today Chapter 2 A Side of Sustainability: Putting Food and the Environment into Context Boiling It Down: Defining Sustainability Sustainability in Agriculture: Economic, Environmental, and Social Concerns Meeting your needs and the needs of your grandchildren Using natural resources efficiently Feeding the world Considering Conservation along the Food Supply Chain Ecological management of pests Pasture management, cover crops, soil conservation, and quality More food with fewer resources Upcycling Concerning the Environmental Impact of Food Waste From Farm to Fork: Understanding Where Your Food Comes From Organic farming is superior Technology and agriculture don’t mix Eating less meat is better for the planet Bringing It Home: Deciphering Package Icons and Labels USDA Certified Organic Free-from labeling So-called plant-based products Carbon footprint labels Chapter 3 Getting Your Head in the Zero Waste Game Doing Your Homework: Analyzing Your Food Waste Habits Keeping the Environment and Your Wallet in Mind When shopping: Will I use this? When storing: What’s the best way to preserve my food? When cooking: How can I better use scraps and leftovers? Repeat after Me: Practice, not Perfection Part 2 Waste Not, Want Not in Your Kitchen Chapter 4 Setting Up Your Kitchen for Zero Waste Success Taking Inventory of the Food in Your Kitchen Finding out what’s in your fridge and freezer Unpacking your pantry Cruising your countertop Cracking the Code: Deciphering What Product Dates Really Mean Giving Back to the Earth: Creating a Composting Strategy Chapter 5 Storage Strategies to Help Reduce Your Personal Food Waste Making Smart Decisions for Your Pantry Storage Choosing less packaging Repurposing containers Ditching plastic bags for reusable options Keeping it airtight Using reusable food coverings Considering shelf life: The first in, first out system Using Your Fridge and Freezer Efficiently Cool rules for you and your appliance Optimizing your fridge’s storage zones Knowing what freezes well Buy Less, Store It Right, and Use It All Making the most of what you buy and cook Storing the trimmings Chapter 6 Managing Your Zero Waste Grocery Budget and Staying Healthy Meal Planning Made Easy Consulting your calendar: Determining when and what to eat at home Considering the ingredients already in your kitchen Making a solid grocery list and sticking to it Aligning Zero Waste with Budget-Conscious Buying Making smarter bulk buys Deciding where to shop Shopping the specials and BOGOs Enjoying canned and frozen produce Versatile Foods to Keep You Healthy Making the most of legumes Getting the most out of grains Picking produce Making smart meat and dairy selections Using dairy to enhance meals Chapter 7 Sample Meal Plans: Zero Waste Ideas in Action Touching on Zero Waste Meal Plan Basics Using one ingredient in multiple recipes Prepping and cooking extra servings Getting creative with leftovers Sample Meal Plans: Ready-Made with Flexibility Week 1 sample meal plan Grocery list Week 2 sample meal plan Grocery list Week 3 sample meal plan Grocery list Week 4 sample meal plan Grocery list Part 3 Zero Waste Recipes Chapter 8 Guest-Pleasing Starters Sharing Small Plates to Make a Meal Chapter 9 Anytime Egg Dishes for All How to Tell Your Quiche from Your Frittata Easing into Egg Recipes with an Omelet Chapter 10 Leveraging Leftovers for Nutritious Soups and Salads Putting Stock in the Benefits of Homemade Stock Chapter 11 Wasting No Time or Money on Dressings, Sauces, and Toppings Flavorize and Tenderize Chapter 12 Simple Sides for Busy Times Getting Creative Sides to the Table Chapter 13 Barnyard, Seaside, and Vegetarian Main Dishes Prepping and Carving a Whole Chicken Making Bread Crumbs Chapter 14 Oh, the Pasta-bilities! Pasta Basics Name that pasta shape Pasta cooking instructions Chapter 15 Creating Delicious Handhelds with What You Have on Hand Keeping It Fresh: Working with More than Just Sliced Bread Enjoying Handhelds for Breakfast Chapter 16 Anytime Sweets and Savory Snacks Zero Waste Add-ins and Swaps Chapter 17 Crafting Mocktails, Smoothies, and Cocktails Setting up Your Bar and the Pour Part 4 The Part of Tens Chapter 18 Ten Uses for Leftover Eggs, Ripening Produce, and Scraps Feed Crushed Egg Shells to Your Plants Freeze Egg Whites Add Any Extra Egg Yolks Seal and Gloss with an Egg Wash Mix in Finely Chopped Veggie Scraps Roast or Sauté to Stretch Wilting Veggies Use Veggie Scraps to Create New Soups Dry Leftover Herbs, Veggies, or Fruit Turn Droopy Fruits and Veggies into Slaw or Chutney Dye Eggs with Leftover Onion Skins Chapter 19 Ten Ways to Use Stale Bread Fresh Bread Crumbs French Toast Crostini for Appetizers Pappa al Pomodoro Bread Pudding Croutons for French Onion Soup Stuffing or Southern Dressing Roasted Tomatoes with Bread and Cheese Panzanella When All Else Fails Chapter 20 Ten Ways to Use Up Dairy Before It Spoils Replacing Buttermilk Making Oatmeal Thickening Stews and Sauces Baking Breading Foods Making a Soft Cheese Tenderizing Raw Chicken and Other Meats Yogurt Helps Ensure Crispy, Moist Chicken or Fish Beyond Cooking: Milk Baths and Facials Feed Me, Seymour: Fertilizing Plant Chapter 21 Ten Ways to Reduce Waste from Restaurant Meals Order Wisely Box Up Leftovers Big and Small Actually Eat What Food You Bring Home Combine Leftovers to Create a New Meal Turn Extra Takeout into a One-Bowl Wonder Fill Omelets with Leftover Meats or Veggies Add Pasta to Leftover Restaurant Sauces Stuff a Baked Potato with Doggie Bag Goodies Make Takeout Leftovers into Tasty Nacho Toppings Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers Appendix Metric Conversion Guide Index Supplemental Images EULA
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