To the last bite : recipes and ideas for making the most of your ingredients / Alexis DeBoschnek.
Record details
- ISBN: 9781982151386
- ISBN: 1982151382
- Physical Description: vii, 261 pages : color illustrations ; 29 cm
- Edition: First Simon & Schuster hardcover edition.
- Publisher: New York : Simon & Schuster, 2022.
- Copyright: ©2022
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | How to use this book -- Pantry staples -- Kitchen tools -- Return of the victory garden -- Snacks and spreads -- Salads -- Vegetables -- Pasta, beans, and grains -- Meat -- Seafood -- Desserts -- Breakfast -- To the last bite : stocks, quick pickles, syrups, and more! -- Menus to help you cook (and eat!) to the last bite. |
Search for related items by subject
Subject: | Cooking (Leftovers) Cooking. |
Genre: | Cookbooks. Recipes. |
Available copies
- 2 of 2 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Cass County.
Holds
- 0 current holds with 2 total copies.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Cass County Library-Northern Resource Center | 641.552 DEB 2022 (Text) | 0002205507730 | Adult Non-Fiction | Available | - |
Publishers Weekly Review
To the Last Bite : Recipes and Ideas for Making the Most of Your Ingredients
Publishers Weekly
(c) Copyright PWxyz, LLC. All rights reserved
Recipe developer deBoschnek, of BuzzFeed Tasty's Chef out of Water, delivers delectable ways to reduce waste and the "strain it puts on the food chain" in her clever debut. Leveraging her experience working in test kitchens, she advises readers on "small steps" to shop and cook more consciously--"stick to a grocery list rather than impulse buying"--and offers a set of resourceful recipes that aim to maximize every ingredient (down to the tops of leeks). Vegetables figure prominently, but dishes run the gamut from "showstopping dinners" to simple pantry-based recipes, all big on flavor. Olive tapenaude creates "an umami bomb of savory flavor" for a tantalizing snack, a Green Goddess salad utilizes tender herbs that can be "regrow" at home in a glass of water, and a medley of roasted root vegetables shine in a pot pie. Dishes can sometimes be labor intensive, requiring marinating or multiple elements for prep, but deBoschnek's recipes ingeniously repeat ingredients to utilize leftovers: the rest of the yogurt for a chilled green soup, for instance, can be saved for a chive flatbread, while the thyme from ricotta salata with cracked spices can later be tossed into the marinade for decadent butter-basted lamb chops. Even the scraps sing in this inspiring and innovative collection. (Apr.)