Flat lay image of Cook More, Waste Less book by Christine Tizzard. Book cover has a birds eye view image of 4 different food dishes. Going clockwise: The top right has a roasted chicken, cherries, blueberries and lemons. Next are two small soft tacos. The bottom right has a stock pot filled with veggies. Finally in the bottom left there is a bowl of coleslaw with a fork and a glass jar full of veggies.

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Cook More, Waste Less

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Pickup available at Ten and Co. Studio Usually ready in 24 hours

Cook More, Waste Less

Ten and Co. Studio

Pickup available, usually ready in 24 hours

414 Speers Road
Oakville ON L6K 2G2
Canada

+14372471222

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Author: Christine Tizzard

THE STATS ON FOOD WASTE ARE STAGGERING: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and fast rule; but it’s something we should all be moving towards—to help the environment, and our own wallets too!

Cook More, Waste Less uses recipe icons to guide you, and shows you how, for example, to cook a hearty Pot Roast and turn the leftovers into a Savory Pie, and then use the bones to make a stock to freeze for when you next make soup. And, how to make a meal of Simple Roasted Vegetables, then whip up a frittata the next morning, and use any scraps for Stone Soup. If you’ve got some extra rice? Turn it into Fancy Fried Rice with other ingredients in your fridge, or Leftover Rice Pudding for dessert. Fruit going soft? Turn it into Any Way Marmalade, or use banana peels for This Bread is Bananas. Fresh herbs or greens wilting? Put them in a pesto! Christine also includes guides on how to mix and match any array of vegetables, meats, and plant-based proteins for flexible, fast recipe ideas like Pasta Night or Taco Tuesdays.

This definitive cookbook even looks beyond meals to other creative uses for extra foods, like making pet treats, beauty treatments, and home cleaning products, and it features advice from other experts—such as composting tips from Carson Arthur, and food waste solutions from Anna Olson, Bob Blumer, and Todd Perrin.