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WASTE NOT: How to Get the Most from your Food James Beard Foundation BRAND NEW

12,64 €

Chefs are masters at cutting waste, using stems, overlooked cuts of protein, and byproducts like whey to save money and boost flavor. 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.

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