The Zero-Waste Chef

<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><br><br>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.<br><br>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.<br><br>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.