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Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma.Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away. Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread.
Refslund shares easy-to-follow recipes like:
- Carrot Tops Pesto
- Roasted Cauliflower Stalks with Mushrooms and Brie
- Pork Ribs Glazed with Overripe Pear Sauce
- Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip
- Beer and Bread porridge with Salted Caramel Ice Cream.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.