USE IT ALL

Subtitle The Cornersmith guide to a more sustainable kitchen

Alex Elliott, Jaimee Edwards
Price $31.99
Description Description
Want to know what you can do to address a food system in crisis? Get back into the kitchen, use what's there and gain a bit more kitchen literacy. It's time to rethink the role of the modern home kitchen as a place that can effect positive change, as well as produce delicious meals, even when we are busy with the rest of our lives.

Most cookbooks present inspiring recipe after inspiring recipe, sending you to the shops with an enormous list of ingredients, much of which get wasted. Use it All is a kitchen skills handbook for real people with really busy lives who want to do a bit of good. Packed with over 160 recipes that form a blueprint for seasonal eating, offering dozens of alternative flavour combinations to adapt according to what you have on hand. Putting these skills into practice means you'll eat creative meals, buy less, use less packaging and make so much more with what you've got.
Format:
Format Trade Paperback 289 Pages
ISBN:
ISBN 9781911632832
Size:
Size7.48 in x 9.44 in / 189.99 mm x 239.78 mm
Published:
Published Date January 19th, 2021
Alex Elliott
Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney. She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food. Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. She and her team of picklers, fermenters, cheesemakers, bread bakers and others have taught many hundreds of classes over the years. Sabine Spindler, known as the 'waste warrior', is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry.
Jaimee Edwards
Jaimee Edwards teaches fermentation and traditional cooking skills at the Cornersmith cooking school and her food writing has appeared in every major Australian food publication.
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