To the Last Bite
Recipes and Ideas for Making the Most of Your Ingredients
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- $33.99
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- $33.99
Publisher Description
Named one of the season’s most anticipated cookbooks by Time, Thrillist, Book Riot, and more!
“What a rich concept...this book is one of the sexiest, most beautiful guides I've ever seen.” —Drew Barrymore
Learn to cook resourcefully, efficiently, and, of course, deliciously, by using all of your ingredients—down to the rind, stem, and bone—with these one hundred creative recipes from the star of BuzzFeed Tasty’s Chef Out of Water.
Cutting back on food waste continues to be one of the most effective ways we can combat climate change. But when recipes only call for a small portion of an ingredient, what do we do with the remainder? Alexis deBoschnek has the answer.
Growing up, Alexis spent hours tending to her mother’s garden in the Catskill Mountains, coming back to the kitchen with apples, zucchinis, peas, and every herb under the sun. From slowly cooking tomatoes for sauce, drying fresh herbs, or infusing oil with the garden’s aromatics, to pickling cucumbers by the dozen, Alexis learned how to make every ingredient last.
With To the Last Bite, she shares her lifetime of knowledge to ensure nothing goes to waste. Buy a whole chicken for Alexis’s juicy, delicious Spatchcock Paprika Chicken with Carrots and save the bones for a stock, which you can add to braised leeks with white wine and thyme. Her Greens Skillet Pie uses any herbs you haven’t gotten around to in the crisper drawer. All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste.
Packed with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously.
PUBLISHERS WEEKLY
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.
