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Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home
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Review
Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home tackles a difficult topic in a positive, accessible way. Author Jill Lightner combines her culinary writing expertise with her understanding of economics to produce a thoughtful and useful book. It takes into account the challenges of daily life that can complicate our best efforts to recycle and reduce waste. (Amy Rogers WFAEats)This cookbook was made for that friend who’s actually committed to New Year’s resolutions. Do they want to reduce food waste? Save money? Eat healthier? Scraps, Peels, and Stems checks all those boxes with more than 70 recipes, plus tips on saving money, meal planning, and composting. (Jaime Archer Seattle Met)In Scraps, Peels, and Stems ($23), food journalist Jill Lightner offers 70+ recipes, and plenty of easy-to-implement insights into how to properly store produce, make "nose to tail" use of animal products, disregard expiration dates, and get extra mileage out of corn cobs and shrimp shells. It all makes for one lifestyle-changing, appetite-inducing read. (Katie O'Reilly Sierra)"It is no secret we have an enormous food waste problem in this country. What has been a bit of a secret is how best to personally go about solving the issue in a practical, effective way on a daily basis. What Jill Lightner has given us with Scraps, Peels, Stems is a brilliant, modern day, “waste not, want not†manifesto, which combines straightforward recipes and thoughtful tips that make us think before we toss. This book is something no cook or eater should be without. It’s genius. It’s inspirational. And it should become the tool for defining how well we can feed ourselves, not our landfills." (Tracey Ryder, co-founder of Edible Communities)"Food waste happens everywhere in our lives, and to change this, we'll need to build a culture built around reducing waste. Jill Lightner's wonderfully thorough and thoughtful book makes the challenge of living a less wasteful life accessible and fun for everyone. My work has convinced me that there's nothing more meaningful in the fight against food waste than the many small victories that can happen in our own kitchens. This book will give you the resources that you need to start winning your own fight against waste in the most meaningful ways possible and I bet you'll find yourself saving money, eating healthier, and appreciating food more too!" (Ben Simon, founder and CEO of Imperfect produce)“Scraps, Peels and Stems†includes plenty of tasty, budget-friendly recipes. But the “Aha!†moments are the author’s insights, strategies, tips and techniques to help you manage food waste in daily life, at home and out in the world. (Jo Mancuso Oregon Public Broadcasting)I thought I knew enough about reducing food waste, but Scraps, Peels, and Stems showed me how much more I could do―and inspired me to actually do it. Jill Lightner has written an invaluable resource: realistic and empowering, with tips on everything from re-crisping stale cereal (!) to growing vegetables from food scraps, plus recipes for Feta-Brined Lamb Kebabs, Shrimp Shell Stock, and more. This is a vitally important book for every kitchen. (Molly Wizenberg, author of A Homemade Life and Delancey)"Scraps, Peels, and Stems" clearly shows how, by utilizing the food waste we create and/or encounter in our daily lives, we can stretch our food budgets, serve nutritious meals with what used to be thoughtlessly discarded, and make a significant difference for ourselves and our planet. (Midwest Book Review)[Scraps, Peels, and Stems] is loaded with tips on gardening, composting, shopping and storing. There's advice on meal planning, recipes, what to do with leftovers, both from restaurants and home cooked. All to help us minimize the amount of food we waste – an average of 18 pounds per month. (Dick Stein KNKX Food for Thought)"I love everything about Jill Lightner's Scraps, Peels, and Stems: the brilliant writing, the delicious recipes, and most of all, the commonsense approach to an enormously important subject that has, until now, received little attention: the serious problem of food waste. Enlightening, absorbing, and inspiring, Scraps, Peels, and Stems is a must-have addition to every kitchen bookshelf." (Elissa Altman, author of Poor Man's Feast)
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About the Author
Writer and editor Jill Lightner has long explored the economics, environmental concerns, and flavors of the food system. Most recently she was the co-editor of Taste magazine, published by the largest member-owned food co-op in the United States, PCC Community Markets. She has also been restaurant critic for the Seattle Weekly and edited the award-winning Edible Seattle magazine, as well as two Edible Communities cookbooks. Jill lives in Seattle.
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Product details
Paperback: 224 pages
Publisher: Skipstone (September 10, 2018)
Language: English
ISBN-10: 9781680511482
ISBN-13: 978-1680511482
ASIN: 1680511483
Product Dimensions:
6.9 x 0.6 x 8.4 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
18 customer reviews
Amazon Best Sellers Rank:
#225,891 in Books (See Top 100 in Books)
Wasting food makes me feel like a garbage person. This book makes me feel like a food-saving SUPERSTAR. One of the best parts about this book is how Lightner goes into such detailed explanation about techniques for using every bit of produce, how to really make your groceries stretch and last, and how expiration dates actually work. Plus, the recipes are DELICIOUS. You have to make the shakshuka immediately.Before I read this book, I felt defeated by how much food my family wasted; we always had good intentions but so many times we just couldn't get it together. Lightner has helped me change the way I look at our groceries and meal-planning, plus how good waste impacts the world. I'm actually excited by the challenge of using every bit of what we buy. It's a small miracle.Buy this book for anyone in your life who values the environment, saving money, or even just cooking a delicious meal. They will LOVE this entire book.
This book has some great information on how to reduce food waste, if your goal is just reducing your waste output. I was hoping for more ways to use some of the scraps that are normally thrown away -- there are some, but I was looking for things I could use for our local food bank, not things that upper middle class families would use. This is not a "how to save money by using food scraps" book. And I don't really have a food waste problem, since I have dogs and chickens. So while this book would be great for some people, it wasn't a good match for me.
I just bought a second copy of this for a friend because I am so impressed with this book. Very well organized and comprehensive, this book is loaded with helpful hints from how to make apple juice without a juicer to tricks for freezing egg whites. There's a sensible discussion on when you can safely ignore pull-dates. Numerous delicious recipes including one of the most delicious shakshuka renditions I've ever tasted. Besides all of this, you can learn how to plant a garden from vegetable scraps. Highly recommended.
I'm guilty of overbuying food for my family all the time. I end up composting a lot, but would so much rather use some of the scraps/food waste towards making ... other food! Brilliant! The book is easy to understand, and the recipes are simple enough that I make some of them in a pinch, usually with other ingredients I already have. Love the quick tips too!
Excellent and practical ideas on how to cut back on food waste for the home consumer. Outstanding recipes are also included as a plus.
Common sense strategies. Interesting recipes. Liked the push to zero waste.
Great recipes. Hope to try most out soon. Yummy and cost saving.
SCRAPS, PEELS, and STEMS: Recipes and Tips for Rethinking Food Waste at Home is actually a rich and luscious book under the guise of virtue. Plenty of virtue, too, though, in its highly specific tips such as the pros and cons of alternatives to traditional stores, how to navigate a grocery store, what to make of food expiration dates, and how to make your own (better) spices. This book is bound to be a best seller in Boulder, CO, where I live, with people who are at once discerning foodies and environmentally conscious. Particularly favorite sections include "Hosting a Soup Swap," "Keeping Chickens,"and "Repurposing Leftovers." The recipes throughout are fabulous and fresh!
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