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Summary
Summary
Don't toss those leftovers or pitch your beet greens! Eat it up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen--the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use.
Author Notes
Sherri Brooks Vinton is the author of The Real Food Revival and the Put 'Em Up! home food preservation series. Sherri's books, lectures, and workshops have taught countless eaters how to have a more delicious life. She lives with her family in Southern California.
Reviews (2)
Booklist Review
Before you automatically toss those potato peels and radish leaves into the compost bin, stop to consider ways to turn seemingly useless scraps into tasty new dishes. In an age of nose-to-tail consumption of meats to sustain the planet, Vinton rushes to aid cooks equally concerned not to waste fruits and vegetables. Chard stems and watermelon rinds both turn into pickles. Radish and beet tops make sprightly salad greens. Potato peels fry into tasty snacking chips. Vinton addresses meat trimmings, too, transforming them into savory cooking fats. And professional chefs have known for centuries the hearty, healthful broths that bones produce. Vinton provides recipes and other strategies for all these kitchen leavings. She even cleverly suggests using the last inaccessible bits of mustard in the jar by pouring some oil and vinegar into the jar and shaking it into perfect vinaigrette. A sterling resource for the ecologically minded cook.--Knoblauch, Mark Copyright 2016 Booklist
Library Journal Review
According to the National Resources Defense Council, 40 percent of the food produced in the United States never gets eaten. To help home cooks combat food waste, food preservation expert Vinton (Put 'Em Up!) offers practical lifestyle advice and 150 recipes highlighting frequently discarded ingredients (e.g., parsley stems, beet greens, cauliflower leaves, chicken giblets). By sharing a variety of basics, snacks, and meals (e.g., celery leaf fattoush, potato peel soup, pickle juice fridge pickles), Vinton makes it easy to transform food trimmings and by-products into something delicious. VERDICT For readers unsure of what to do with leftover egg whites, stale bread, or chicken carcasses, this book is for you. Highly recommended for budget and environmentally conscious cooks. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Introduction | p. xiii |
1 What's Up with Eating It Up? The Why and How of Reducing Food Waste in Your Home Kitchen | p. 1 |
Reasons to Eat It Up! | p. 2 |
Where Does It All Go? | p. 4 |
What Can You Do About It? | p. 6 |
2 Nose-to-Tail Produce | p. 13 |
Apple Peels | p. 15 |
Cinnamon Apple Snacks | p. 16 |
Apple Jelly | p. 17 |
Apple Tea | p. 18 |
Apple Cordial | p. 19 |
Asparagus Stalks | p. 20 |
Asparagus Soup | p. 22 |
Asparagus Butter | p. 23 |
Asparagus Flan with Parsley Oil | p. 24 |
Beet and Turnip Greens | p. 25 |
Quinoa Salad with Roots and Greens | p. 27 |
Pasta with Greens | p. 28 |
Greens and Goat Cheese Pizza | p. 29 |
Broccoli and Cauliflower Leaves | p. 31 |
Roasted Brassica Leaves | p. 33 |
Beef and Brassica Leaves | p. 33 |
Brassica Leaf Colcannon | p. 35 |
Broccoli Stalks | p. 36 |
Broccoli Slaw | p. 37 |
Chicken and Broccoli Stalk Stir-Fry | p. 38 |
Broccoli and Cheddar Soup | p. 39 |
Brussels Sprout Leaves | p. 40 |
Sprout Leaves with Bacon | p. 41 |
Stuffed Sprout Leaves | p. 42 |
Sprout Leaf Salad with Couscous and Roasted Butternut Squash | p. 43 |
Carrot Tops | p. 44 |
Carrot Top Gremolata | p. 45 |
Whole Carrot Soup | p. 46 |
Carrot Top Pesto | p. 47 |
Celery Leaves | p. 48 |
Celery and Radish Salad | p. 50 |
Celery Leaf Fattoush | p. 51 |
Rice Pilaf | p. 52 |
Chard, Kale, and Collard Stems | p. 53 |
Caldo Verde (Portuguese Kale Soup) | p. 54 |
Stem Pickles | p. 55 |
Stem Crostini | p. 56 |
Citrus Peels | p. 57 |
Citrus Extract | p. 58 |
Candied Peels | p. 59 |
Citrus and Chili Dust | p. 60 |
Fennel Stalks and Fronds | p. 61 |
Fish on a Fennel Bed | p. 63 |
Court Bouillon | p. 64 |
Fennel Frond Dip | p. 65 |
Garlic Scapes | p. 66 |
Pasta with Sautéed Garlic Scapes | p. 67 |
Pickled Scapes | p. 68 |
Scape Pesto | p. 69 |
Green Tomatoes | p. 70 |
Fried Green Tomatoes | p. 71 |
Pickled Green Tomatoes | p. 73 |
Salsa Verde | p. 74 |
Herbs and Flowers | p. 76 |
Nasturtium Capers | p. 78 |
Cilantro Stem Green Sauce | p. 79 |
Rosemary Skewers | p. 80 |
Parsley Stems | p. 81 |
Parsley Soup | p. 81 |
Parsley Oil | p. 82 |
Supergreen Smoothie | p. 83 |
Potato Peels | p. 84 |
Rustic Potato Chips | p. 85 |
Potato Peel Soup | p. 86 |
Potato Peel "Croutons" | p. 87 |
Pumpkin Seeds | p. 88 |
Roasted Pumpkin Seeds | p. 90 |
Candied Pumpkin Seeds | p. 91 |
Pumpkin Seed "Mole" | p. 92 |
Radish Tops | p. 94 |
Tabbouleh with Radish Leaves and Feta | p. 95 |
Green Rice | p. 96 |
Daikon Greens with Slippery Noodles | p. 97 |
Tomato Water | p. 98 |
Tomato-tinis | p. 99 |
Tomato Basil Granita | p. 100 |
Tomato Water "Ceviche" | p. 101 |
Watermelon Rinds | p. 102 |
Pickled Watermelon Rind | p. 103 |
Curried Watermelon | p. 105 |
Thai Rind Salad | p. 106 |
Vegetable Stocks | p. 107 |
Basic Vegetable Stock | p. 107 |
Mushroom Stock | p. 109 |
Corn Stock | p. 110 |
3 The Whole Beast | p. 111 |
Fat | p. 113 |
How to Render Fat | p. 114 |
Variation: Schmaltz | p. 115 |
Schmaltz Thickener | p. 115 |
Lard Dough | p. 116 |
How to Purify Drippings | p. 117 |
Method 1 p. 117 | |
Method 2 p. 117 | |
Duck Fat Potatoes | p. 118 |
Yorkshire Pudding | p. 119 |
Giblets | p. 120 |
What's in the Bag? | p. 120 |
Giblet Gravy | p. 122 |
Giblet Stuffing | p. 124 |
Livers | p. 126 |
Bacon-Wrapped Chicken Livers | p. 127 |
Sautéed Chicken Livers | p. 128 |
The Beauty of Bones | p. 129 |
Anatomy of a Bone | p. 129 |
Braised Lamb Shanks | p. 130 |
Ham Hock Greens | p. 132 |
Bajan Pepper Pot | p. 133 |
Roasted Bone Marrow on Toast | p. 135 |
Braised Short Ribs with Chocolate | p. 136 |
Broth/Stock/Bone Broth | p. 138 |
Beef or Veal Stock | p. 140 |
Blonde Chicken Stock | p. 142 |
Brown Chicken Stock | p. 143 |
How to Butcher a Chicken | p. 144 |
One Chicken, Three Meals | p. 148 |
Classic Flavors | p. 148 |
Roast Chicken with Apples and Onions | p. 149 |
Chicken Salad | p. 150 |
Classic Chicken Soup, a.k.a. Penicillin in a Pot | p. 151 |
Latin American Goodness | p. 152 |
Arroz con Polio | p. 152 |
Burritos | p. 154 |
Posole | p. 155 |
Asian Combos | p. 157 |
Chicken with Lemon Sauce | p. 157 |
Chicken in Lettuce Wraps | p. 158 |
Congee | p. 159 |
Eggs | p. 160 |
Whites | p. 161 |
Egg White "Omelet" | p. 162 |
Meringues | p. 163 |
Coconut Macaroons | p. 164 |
Yolks | p. 164 |
Mayonnaise | p. 165 |
Custard | p. 166 |
Hollandaise | p. 167 |
Dairy | p. 168 |
Milk and Cream | p. 169 |
Queso Fresco | p. 170 |
Crème Fraîche | p. 172 |
Butter | p. 172 |
Yogurt | p. 173 |
Tandoori Marinade | p. 174 |
Fresh Herb Dressing | p. 175 |
Homemade Yogurt | p. 176 |
Cheese | p. 177 |
Fromage Fort | p. 177 |
Mac and Cheese | p. 178 |
Cheese Rind Soup | p. 180 |
4 Pantry | p. 181 |
Bread | p. 183 |
Croutons | p. 184 |
Savory Bread Pudding | p. 185 |
Stuffed Vegetables | p. 186 |
Panzanella | p. 188 |
Faux Parm | p. 189 |
Pain Perdu | p. 190 |
Pickles | p. 191 |
Pickle Juice Fridge Pickles | p. 191 |
Pickle Backs | p. 192 |
Pickle Spice Mustard | p. 192 |
Pickled Eggs | p. 193 |
Mustard | p. 194 |
Jar Vinaigrette | p. 195 |
Brunch-Worthy Eggs | p. 196 |
Mustard Glaze | p. 197 |
Jam or Jelly | p. 198 |
Jam Jar Martini | p. 198 |
Sweet-and-Sour Sauce | p. 199 |
Jelly Vinaigrette | p. 200 |
Jam Tea | p. 201 |
Honey, Molasses, and Maple Syrup | p. 202 |
Citrus-Glazed Carrots | p. 203 |
Teriyaki Salmon | p. 204 |
Pomegranate Chicken | p. 205 |
Blue Cheese Crostini with Sherry Drizzle | p. 206 |
Pureed Squash Soup | p. 207 |
Olive Juice | p. 209 |
Dirty Martini | p. 209 |
Olive Vinaigrette | p. 210 |
Tapenade | p. 210 |
5 A Little Extra-Upcycling | p. 211 |
Croquettes | p. 213 |
Empanadas | p. 214 |
Frittata | p. 215 |
Enchiladas | p. 217 |
Risotto | p. 218 |
Fried Rice | p. 220 |
Metric Conversions | p. 221 |
Resources | p. 223 |
Acknowledgments | p. 227 |
Index | p. 229 |
About the Author | p. 242 |