Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Mealsby Lindsay-Jean Hard, 189 pages, 71⁄3x9, hardcover. Roughly one third of food produced in the world gets lost or wasted. I’m enough of an Irish peasant that such a statistic is anathema to me, having been trained not to waste food. This usually comes in the form of cooking up the various ends and peels into soup stock. So when a book comes along with the enticement of zero-waste cooking, I'm on board, though I was skeptical the author could deliver 85 “scrumptious” recipes. Well, now I’m a believer—having made some of the truly delectable fare—while using spent coffee grounds, corn cobs and carrot tops (though not all together). More suited to mainstream tastes are those in the clean-out-the-crisper category: featuring tempura, strata, frittata and, yes, soup stock. While something like using beet greens is just commonsensical to us in Maine, even the commonplace recipes will get your gastronomic and imaginative juices flowing. I can hardly wait until spring to try Charred Asparagus-end Pesto. Or, when I pullmy beets out of winter storage...Beet Peel Margarita, anyone? -Nikos Kavanya NEW!
to start or resume an order