Scraps, Wilt & Weeds
Turning Wasted Food into Plenty
$79.36
- Hardcover
288 pages
- Release Date
15 May 2017
Summary
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins–food that would normally go to waste–Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, like potato peels, cauliflower stems, or…
Book Details
| ISBN-13: | 9781455536153 |
|---|---|
| ISBN-10: | 1455536156 |
| Author: | Mads Refslund, Tama Matsuoka Wong |
| Publisher: | Little, Brown & Company |
| Imprint: | Little, Brown & Company |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Release Date: | 15 May 2017 |
| Weight: | 1.00kg |
| Dimensions: | 240mm x 197mm x 28mm |
About The Author
Mads Refslund
Mads Refslund (Author)
Mads Refslund was born in Denmark, attended culinary school, and co-founded NOMA with Rene Redzepi. NOMA has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, then moved to New York City where he created the menu at ACME NYC. The New York Times awarded it 2 stars for successfully integrating Nordic philosophy with North American seasonal ingredients.
Tama Matsuoka Wong (Author)
Tama Matsuoka Wong is a forager for the likes of Daniel Boulud and an author.
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