A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.
In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin.
In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers.
Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
ANNE-MARIE BONNEAU writes the popular food blog Zero-Waste Chef. A Canadian transplant living in the San Francisco Bay Area, Anne-Marie has lived plastic-free since 2011. She shows others how reducing their trash not only benefits the planet but will also satisfy their taste buds, improve their wellbeing and boost their bank accounts. She has been featured in the Washington Post, The Mercury News, Treehugger, Mother Earth Living, and more.
“No matter where you are on your zero waste journey, this cookbook will inspire you from start to finish. Beautifully written and illustrated, The Zero-Waste Chef with approachable recipes and wisdom for real life in a sustainable kitchen.”
—Aimée Wimbush-Bourque, bestselling author of Brown Eggs and Jam Jars and The Simple Bites Kitchen
“The choices we make in our kitchen profoundly affect our environment. Anne-Marie's insightful words and flavourful recipes will help you find your best path forward.”
—Chef Michael Smith, bestselling author of several cookbooks including Real Food, Real Good
“The sobering facts surrounding food and plastic waste cannot be denied. Anne-Marie's encouraging, smart, practical, and delicious reduction strategies are simple enough to be implemented immediately in the home. This book is brimming with: genius uses for typically discarded products like nut pulp and vegetable peels, empowering recipes for homemade staples like apple cider vinegar and mustard, and a no-holds-barred enthusiasm for the never ending uses of a glass jar.”
—Laura Wright, award-winning author of The First Mess