The Zero-Waste Chef - by Anne-Marie Bonneau (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.</b></b> <p/>In her decade of living with as little plastic, food waste, and <i>stuff </i>as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has 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 <i>thousands</i> 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. <p/>In her debut book, Bonneau gives 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. <p/>Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Anne-Marie Bonneau's new book is a timely and much-needed resource. We love the way she gives us manageable, actionable steps so that we can waste less in our own day-to-day lives. What's more, we can't wait to try recipes like Takeout-Style Chana Masala and Eat-All-Your Vegetables Pancakes. <br><b>-Tracy, Dana, Lori, and Corky Pollan, <i>New York Times </i>bestselling authors of <i>Mostly Plants</i></b> <p/> "The choices we make in our kitchen profoundly affect our environment. Anne Marie's insightful words and flavorful recipes will help you find your best path forward. <br><b><b>-</b>Chef Michael Smith, bestselling author of <i>Real Food, Real Good</i></b> <p/> The sobering facts surrounding food and plastic waste cannot be denied. Anne-Marie's encouraging, smart, practical, and delicious reduction strategies are simple enough to be implemented immediately in the home. This book is brimming with: genius uses for typically discarded products like nut pulp and vegetable peels, empowering recipes for homemade staples like apple cider vinegar and mustard, and a no-holds-barred enthusiasm for the never ending uses of a glass jar. <br><b>-Laura Wright, author of <i>The First Mess</i></b> <p/>"In <i>The Zero-Waste Chef</i>, Anne-Marie makes cutting back on waste more fun and accessible than ever. Her helpful tips, anecdotes, and delicious recipes will have you clamoring to "cook like a grandma" and reduce your waste in the kitchen, benefiting your health, your wallet, and the planet in the process." <br><b>-Jeanine Donofrio, author of <i>Love and Lemons Every Day <br></i><br></b>No matter where you are on your zero-waste journey, this cookbook will inspire you from start to finish. Beautifully written and illustrated, The Zero-Waste Chef is filled with approachable recipes and wisdom for real life in a sustainable kitchen."<b><i> <br></i><b>-</b>Aimée Wimbush-Bourque, author of <i><i>Brown Eggs and Jam Jars</i> <p/><br></i></b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Anne-Marie Bonneau</b> is the blogger behind <i>Zero-Waste Chef</i> who has lived plastic-free since 2011. She shows others how reducing their trash not only benefits the planet but also satisfies their taste buds, improves their well-being, and boosts their bank accounts. A Canadian transplant, Bonneau lives in the San Francisco Bay Area with her two daughters and her sourdough starter, Eleanor.
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