Too Good to Waste: Making Magic Out of Forgotten Food
Jamie Oliver has stated that up to 50% of our household food will get thrown away every week, untouched. In a world where we have more food choices at our fingertips than ever before, the amount we throw away is at an all-time high. Are we really being as clever in the kitchen as we could be? How about serving up Brassica Stem and Leaf Tempura for dinner, snacking on Pumpkin Skin Crisps, or treating yourself to some Sour Milk Scones? With a little smart thinking and a few shortcuts, you can make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste.From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.
Victoria is a London based cook, recipe developer and food writer. She has written for various print and online publications. Her first four books, Boutique Wedding Cakes, Deliciously Vintage, Baking Mash-Up and Boozy Shakes are out now. She cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She founded Victoria's Cake Boutique in 2008 with celebrity clients including Miranda Hart, Zach Braff and Dave Gorman and has just completed her fifth book, Deliciously Chocolatey. She is currently the food writer in residence at The Roald Dahl Museum & Story Centre.