ZERO WASTE KITCHEN

Cook with what you have in stock. Put leftover food on the menu and learn preservation techniques and chefs' secrets to avoiding food waste. IF YOU ARE ECO-RESPONSIBLE, YOU WILL READ THIS BOOK, written by cooks who campaign against food waste. You will learn how to store your perishable food so you don't throw anything away: overripe fruit, surplus summer vegetables, small pieces of meat, leftovers from the day before ... nothing goes in the trash, everything can be stored and cooked! You will quickly master all the conservation techniques to become an ace in food recycling: bottling, fermentation, dehydration, freezing, salting, candy, smoking. For that, no need for implausible equipment: a saucepan, jars, a blender and voila! You just need to add a good dose of creativity! And to accommodate your food saved from the trash, you will try 70 recipes, some proposed by chefs, for a festival of new flavors: fermented cauliflower remoulade, curry of leftover vegetables, beef confit on a bed of quinoa, tomato relish -strawberries, candied watermelon rind, citrus curd ...