Zero Waste Cooking For Dummies 1st Edition by Rosanne Rust 1119850444 978-1119850441

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Product details:

ISBN-10 ‏ : ‎ 1119850444

ISBN-13 ‏ : ‎ 978-1119850441

Author:   Rosanne Rust 

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 a little about sustainability in agriculture and where your food comes from, and how to organize your kitchen for less waste. With food waste in mind, you’ll also learn how to meal plan and shop within your budget.And ultimately, 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 dietitian and internationally recognized author Rosanne Rust walks you through every step of transforming how you plan your meals, shop for groceries, store your food, cook your food, and deal with leftovers. Whether you’re more experiences or the type of cook who can burn water, you’ll find tips and strategies that help you buy, use, and waste less food.

 

Zero Waste Cooking For Dummies 1st Table of contents:

Part 1: Adopting a Food Waste Strategy
Chapter 1: Doing Your Best to Waste Less
What Is Zero Waste Cooking?
Adopting a Zero Waste Mindset
Benefiting from a Zero Waste Approach
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
Considering Conservation along the Food Supply Chain
Concerning the Environmental Impact of Food Waste
From Farm to Fork: Understanding Where Your Food Comes From
Bringing It Home: Deciphering Package Icons and 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
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
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
Using Your Fridge and Freezer Efficiently
Buy Less, Store It Right, and Use It All
Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy
Meal Planning Made Easy
Aligning Zero Waste with Budget-Conscious Buying
Versatile Foods to Keep You Healthy
Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action
Touching on Zero Waste Meal Plan Basics
Sample Meal Plans: Ready-Made with Flexibility
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
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

 

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Tags: Zero Waste, Cooking, Dummies, Rosanne Rust, sustainability