My zero waste organic kitchen

Delphine Pocard grew up in a family that cooked, and still cooks, avoiding waste as much as possible and using food from organic farming. Through this education, she has come to believe that eating responsibly is not only more nutritious, but also more economical. Using organic ingredients from A to Z makes it possible to take advantage of all their nutritional benefits and considerably reduce food waste, while amortizing their purchase cost. Applying the "zero waste, zero waste" approach to cooking means consuming each food better: we reuse the cooking water from pasta or rice, which is full of nutrients, to make delicious meringues, or the tops and trimmings of vegetables which are very rich in vitamins. Beautifully photographed by the author, the 52 organic and zero waste recipes presented here promote healthy, gourmet and playful cooking. Zero waste is good on the plate and good for your health!