Too Good to Waste Cookbook Review
|Title:||Too Good Too Waste: How to Eat Everything|
|Published:||May 16, 2017|
|No. of Pages:||176|
|Cover Price:||$19.95 Hardcover, $8.99 Kindle|
Are you tired of buying good food, forgetting you have it in the fridge, and throwing it out? Would you be interested in getting more out of the food that you buy, and using up every part? Too Good Too Waste: How to Eat Everything is the cookbook for you. Not only will this book help you save money in wasted food, but it will show you how to use up every bit, with no waste. Did it ever occur to you that you can use fava or broad bean pods to make luscious Bean Pod, Coconut, and Lime Soup? Or Chicken and Salad Bag Stew, using up the wilted, almost too old to eat salad greens? There are dozens of unconventional ways to use produce that is sitting in your crisper – Lemon Drizzle Parsnip Muffins, Squash Skin Chutney (yes, using the rind from butternut or other winter squash), Cumin Pumpkin Skin Crisps with Lemon & Tahini dip, and Pumpkin Seed Brittle to name a few.
The book has dozens of ways to use leftovers like rice and mashed potatoes, as well as dairy products that are past their prime.
Everyone can benefit from saving money, and it’s always a good feeling to know that there aren’t things getting rotten at the back of the fridge.
This book is written with regular people in mind; not fanatics who are too cheap to buy good food. Most of us are sufficiently busy that we sometimes forget what there is in the fridge and are a little upset when we discover something there that we had good intentions for.
Too Good Too Waste: How to Eat Everything is highly recommended. It would make an excellent wedding gift for a new bride, and has enough innovative ideas for beginning to advanced cooks. It has good ideas for eliminating waste, and good ideas for using up dairy products that are past their prime.
The book is well organized, has nice pictures of some of the dishes, and includes excellent advice on storing and using food. It should be included in every cookbook collection.
Special thanks to NetGalley for supplying a review copy of this book.
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