CLOSURE: Central Library will be closed Tuesday, July 21, through Saturday, July 25, while emergency repairs are made to the building’s cooling system. We expect to reopen Monday, July 27. Click for more details on holds, program schedules, and returns during the closure. 

Notice of Public Meeting: Kalamazoo Public Library Board of Trustees | July 27 | 5:30 pm | Central Library/Van Deusen Room. The packet of information for the meeting can be found on the library’s website. 

Book

The zero-waste chef : plant-forward recipes and tips for a sustainable kitchen and planet

Call Number

  • 641.5636 B7164 (CEN)

Browse similar titles by call number

Publication Information

New York : Avery, an imprint of Penguin Random House, [2021]

Physical Description

287 pages : color illustrations ; 24 cm

Summary

"A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that 'zero-waste' is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less--you can, for example, banish plastic wrap by simply inverting a plate over your leftovers--and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks. Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen."--

Contents

  • Three, two, one, zero: getting started
  • Cooking like grandma
  • Changing the culture: fermentation
  • What can't a jar do? The tools
  • Zero waste in real life
  • Stocking up: where to shop, what to buy, how to buy it
  • You can make that? staples and scraps
  • Rise up: breakfast and breads
  • Side dishes you can commit to
  • Make mains, not waste
  • Naked (no-package) snacks and natural sodas
  • Low-waste desserts: all for the cause!

Subjects