No chive gets left behind in two new cookbooks that show cooks how to reduce food waste at home
: first in, first out), its goal is to provide an approachable way to reduce food waste at home. If the source of waste is not having enough good ideas for what to do with tomatoes, for example, there are many straightforward and delicious recipes to solve that problem. As with, it is a cookbook that I imagine will be most useful when turned to idiosyncratically — at the moment, say, when I realize a bunch of greens is swiftly wilting.
was born out of the idea that Adler could use the format she tried to defy in her first book to still help people toward the same end. Any cook can learn to look at any cookbook this way, to see that with most measurements and ingredients in savory recipes, there is room for more, less, or something else. But not every cookbook takes care to explain its thought processes, nor does it see that kind of holistic teaching as its goal. As Cammie Kim Lin.” Adler’s perspective is a reassuring one: If the cooking water from boiling broccoli becomes too salty, just “add water until it tastes good again,” she writes.
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