Description
Book SynopsisYour 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, a
Table of ContentsIntroduction 1
Part 1: Adopting a Food Waste Strategy 7
Chapter 1: Doing Your Best to Waste Less 9
Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context 21
Chapter 3: Getting Your Head in the Zero Waste Game 41
Part 2: Waste Not, Want Not in Your Kitchen 49
Chapter 4: Setting Up Your Kitchen for Zero Waste Success 51
Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste 61
Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy 77
Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action 103
Part 3: Zero Waste Recipes 113
Chapter 8: Guest-Pleasing Starters 115
Chapter 9: Anytime Egg Dishes for All 131
Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads 143
Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings 159
Chapter 12: Simple Sides for Busy Times 171
Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes 185
Chapter 14: Oh, the Pasta-bilities! 211
Chapter 15: Creating Delicious Handhelds with What You Have on Hand 229
Chapter 16: Anytime Sweets and Savory Snacks 241
Chapter 17: Crafting Mocktails, Smoothies, and Cocktails 253
Part 4: The Part of Tens 269
Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps 271
Chapter 19: Ten Ways to Use Stale Bread 279
Chapter 20: Ten Ways to Use Up Dairy Before It Spoils 287
Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals 293
Appendix: Metric Conversion Guide 301
Index 305
