RECIPE BOOK - Zero Waste - Jean-François Piège

After Zero Fat and Zero Meat, Zero Fish, chef Jean-François Piège has chosen to work with products in their entirety to cook in zero waste mode... But above all not without flavors! Collecting carrot peels to cook a cake, making fries from leftover rice, working broccoli hearts to make a gratin, have you thought about it? Reuse everything you usually throw away — potato skins, lemon peels, shrimp heads, cheese rinds, dry bread, etc. —, this is the bias of Zero waste, a book to adopt new habits in the kitchen and thus avoid food waste. Jean-François Piège has decided to adapt classics from his cuisine with a zero-waste sauce, and here gives you the fruit of his research illustrated step by step: Jerusalem artichoke peel soup, Ramen from leftovers, Flan of baby pods peas, dry bread gnocchi, day-old croissant waffle, Granny Smith apple peel sorbet, etc. Learn to cook without throwing anything away with nearly 50 surprising and delicious recipes |