The Zero Waste Chef Cookbook

A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips. In my decade of living with as little plastic, food waste, and stuff as possible, I’ve learned that “zero-waste” is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen. In my debut book, I give readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less—you can, for example, banish plastic wrap by simply inverting a plate over your leftovers—and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks. Keep a loaf out of landfill by making Mexican Hot Chocolate Bread Pudding, or revive some neglected greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta, then use the ricotta in a savory galette and the leftover whey in sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all the groceries you buy—including end-of-recipe tips on what to make next with your leftover ingredients—I’ve laid out an attainable vision of a zero-waste kitchen. ~Anne-Marie Bonneau