Scraps, Wilt & Weeds
Turning Wasted Food into Plenty
By Mads Refslund and Tama Matsuoka Wong
Inventive and delicious food made from what most people throw away by the co-founder of the celebrated restaurant, Noma, in Denmark.
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--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, like potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.
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, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.
Mads Refslund (Author)
Mads Refslund was born in Denmark, attended culinary school, and co-founded NOMA with Rene Redzepi. NOMA has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, then moved to New York City where he created the menu at ACME NYC. The New York Times awarded it 2 stars for successfully integrating Nordic philosophy with North American seasonal ingredients.
Tama Matsuoka Wong (Author)
Tama Matsuoka Wong is a forager for the likes of Daniel Boulud and an author.
- Other details
- Publication date:
30 Mar 2017
- Page count:
Grand Central Publishing