Zero Waste Cooking For Dummies

Cover
Title Page
Copyright
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1: Adopting a Food Waste Strategy
Chapter 1: Doing Your Best to Waste Less
What Is Zero Waste Cooking?
Adopting a Zero Waste Mindset
Benefiting from a Zero Waste Approach
Getting Started: How to Waste Less Food Today
Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context
Boiling It Down: Defining Sustainability
Sustainability in Agriculture: Economic, Environmental, and Social Concerns
Considering Conservation along the Food Supply Chain
Concerning the Environmental Impact of Food Waste
From Farm to Fork: Understanding Where Your Food Comes From
Bringing It Home: Deciphering Package Icons and Labels
Chapter 3: Getting Your Head in the Zero Waste Game
Doing Your Homework: Analyzing Your Food Waste Habits
Keeping the Environment and Your Wallet in Mind
Repeat after Me: Practice, not Perfection
Part 2: Waste Not, Want Not in Your Kitchen
Chapter 4: Setting Up Your Kitchen for Zero Waste Success
Taking Inventory of the Food in Your Kitchen
Cracking the Code: Deciphering What Product Dates Really Mean
Giving Back to the Earth: Creating a Composting Strategy
Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste
Making Smart Decisions for Your Pantry Storage
Using Your Fridge and Freezer Efficiently
Buy Less, Store It Right, and Use It All
Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy
Meal Planning Made Easy
Aligning Zero Waste with Budget-Conscious Buying
Versatile Foods to Keep You Healthy
Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action
Touching on Zero Waste Meal Plan Basics
Sample Meal Plans: Ready-Made with Flexibility
Part 3: Zero Waste Recipes
Chapter 8: Guest-Pleasing Starters
Sharing Small Plates to Make a Meal
Chapter 9: Anytime Egg Dishes for All
How to Tell Your Quiche from Your Frittata
Easing into Egg Recipes with an Omelet
Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads
Putting Stock in the Benefits of Homemade Stock
Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings
Flavorize and Tenderize
Chapter 12: Simple Sides for Busy Times
Getting Creative Sides to the Table
Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes
Prepping and Carving a Whole Chicken
Making Bread Crumbs
Chapter 14: Oh, the Pasta-bilities!
Pasta Basics
Chapter 15: Creating Delicious Handhelds with What You Have on Hand
Keeping It Fresh: Working with More than Just Sliced Bread
Enjoying Handhelds for Breakfast
Chapter 16: Anytime Sweets and Savory Snacks
Zero Waste Add-ins and Swaps
Chapter 17: Crafting Mocktails, Smoothies, and Cocktails
Setting up Your Bar and the Pour
Part 4: The Part of Tens
Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps
Feed Crushed Egg Shells to Your Plants
Freeze Egg Whites
Add Any Extra Egg Yolks
Seal and Gloss with an Egg Wash
Mix in Finely Chopped Veggie Scraps
Roast or Sauté to Stretch Wilting Veggies
Use Veggie Scraps to Create New Soups
Dry Leftover Herbs, Veggies, or Fruit
Turn Droopy Fruits and Veggies into Slaw or Chutney
Dye Eggs with Leftover Onion Skins
Chapter 19: Ten Ways to Use Stale Bread
Fresh Bread Crumbs
French Toast
Crostini for Appetizers
Pappa al Pomodoro
Bread Pudding
Croutons for French Onion Soup
Stuffing or Southern Dressing
Roasted Tomatoes with Bread and Cheese
Panzanella
When All Else Fails
Chapter 20: Ten Ways to Use Up Dairy Before It Spoils
Replacing Buttermilk
Making Oatmeal
Thickening Stews and Sauces
Baking
Breading Foods
Making a Soft Cheese
Tenderizing Raw Chicken and Other Meats
Yogurt Helps Ensure Crispy, Moist Chicken or Fish
Beyond Cooking: Milk Baths and Facials
Feed Me, Seymour: Fertilizing Plant
Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals
Order Wisely
Box Up Leftovers Big and Small
Actually Eat What Food You Bring Home
Combine Leftovers to Create a New Meal
Turn Extra Takeout into a One-Bowl Wonder
Fill Omelets with Leftover Meats or Veggies
Add Pasta to Leftover Restaurant Sauces
Stuff a Baked Potato with Doggie Bag Goodies
Make Takeout Leftovers into Tasty Nacho Toppings
Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers
Appendix: Metric Conversion Guide
Index
About the Author
Supplemental Images
Connect with Dummies
End User License Agreement
List of Tables
Chapter 7
TABLE 7-1 Week 1 Meal Plan
TABLE 7-2 Week 2 Meal Plan
TABLE 7-3 Week 3 Meal Plan
TABLE 7-4 Week 4 Meal Plan
List of Illustrations
Chapter 2
FIGURE 2-1: Sources of U.S. GHG emissions by economic sector in 2019.
FIGURE 2-2: Overview of GHG emissions in 2019.
FIGURE 2-3: USDA Organic seal used to certify food produced organically.
Chapter 5
FIGURE 5-1: Reusable storage options.
Chapter 8
FIGURE 8-1: How to fold stuffed bread.
Chapter 13
FIGURE 13-1: Trussing a chicken for roasting.
FIGURE 13-2: Carving a whole chicken.
FIGURE 13-3: How to fold foil packets.
FIGURE 13-4: How to slice flank steak.
FIGURE 13-5: Removing seedy pulp from zucchini.
Chapter 14
FIGURE 14-1: A guide to popular pasta shapes.