Waste Not: How To Get The Most From Your Food - Hardcover

The James Beard Foundation is America’s leading organization for culinary innovation. Tom Colicchio is a James Beard Award–winning chef, restaurateur, and food-system activist.

"This cookbook taps into chefs’ innate knowledge of preventing food waste to help you make the most of food that might otherwise get tossed. Curated by the James Beard Foundation, recipes in the book include Swiss chard stem gratin, tahini pomegranate snapper collars, and asparagus bottom aioli." —NBC News Online

"The tips and tricks inside of Waste Not: How to Get the Most From Your Food...by the James Beard Foundation teaches home cooks how to start using all the food they buy, with notes from a star-studded group of chefs and cooking experts." —Popsugar

"'Forty percent of all the food produced in the U.S. gets thrown away in a nation where one in six people go hungry,' Tom Colicchio points out in the foreword to this book. Chefs are masters at cutting waste, using stems, overlooked cuts of protein, and byproducts like whey to save money and boost flavor. Editors from The James Beard Foundation pulled recipes like Swiss chard stem gratin and tahini pomegranate snapper collars that make use of food that is all too often thrown away, from chefs like Elizabeth Faulkner and Mourad Lahlou." —Food & Wine

"But in the hectic modern home, reducing food waste can seem like a time intensive impossibility: throwing away almost-spoiled food and leaning on convenience items is easier and faster. “Waste Not” applies the chef’s knowledge — and chef’s savings — to home cooking by culling recipes and tips from the foundation’s expansive community of chefs. With chapters featuring whole vegetable cookery, re-using leftovers and preserving techniques —each with a helpful tips and simple suggestions for change in these areas — the book is making waste-free cooking more accessible."
—Food Print 

"Waste Not offers 100 recipes from 61 chefs—alumni of the James Beard Foundation’s Chefs Boot Camp for Policy and Change, which empowers chefs to advocate for changes in our food system. The book demonstrates how to minimize waste by fully using an ingredient—from root to rind, leaf, stem and bone—in recipes such as Squash Seed Tahini, Fried Beet Stems and Fruit Skin-Crusted Mahi Mahi. Cooking this way, the book’s collaborators promise, will stretch your food dollars, enhance the flavor of your dishes and help the planet." —Local Flavor Magazine