You Can Cook This! is by Max La Manna (like the new fresh vegan low-waste Jamie Oliver). Raised in Connecticut, he now lives in the English countryside and offers recipes, gleaned from asking his social followers the foods they threw away the most.
Before cooking, read up on food safety for people & pets (many human foods are unsafe around animal friends).
This is a really good book, with lots of information on how to store food (which shelf of the fridge etc) and how to navigate the confusing use-by and sell-by date fiasco. Max is passionate about preventing food waste, having grown up in the USA and found food waste rife, even while working at a Michelin-starred restaurant
These 135 no-fuss recipes include:
- Crispy smashed potatoes with spicy lemon mayo
- Cauliflower ragu
- Tofu butter ‘chicken’
- Stems & herbs pesto pasta
- Coffee ground pancakes
- Triple chocolate birthday cake
Max LaManna grew up in his father’s restaurants in the USA, but now lives in England, where he is increasingly popular as a zero-waste and plant-based chefs. Someone give that boy his own TV show!
A Book of Zero Waste Vegetable Recipes
The Complete Vegetable Cookbook by Cornish chef James Strawbridge shows how to cook fresh seasonal vegetables with little waste, from asparagus and artichoke to fennel and celeriac. The book covers 60 veggies organised by season, with photos showing the edible parts of each vegetable. The vegetarian recipes (all can be made vegan) include leftover recipes from stocks, drying techniques for pickling, fermenting and roasting. There’s even a recipe for cucumber peel gin.
Beginner’s Guide to a No-Waste Kitchen
The Conscious Kitchen is a beautiful book with seasonal hacks and recipes, grocery lists and tips on how to use up ingredients and replant scraps. Learn how to pickle and ferment, eat during the hungry gap and preserve food by canning. Learn how to shop ethically for ingredients, then store them to last longer, and even how to compost your leftovers.
