There's no denying it: food waste is a serious issue—for both our environment, and our wallets. Nearly one-third of all the food produced annually is left to rot in the fields or in our kitchens, costing the average American household more than $1,500 each year. Fortunately, the James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, including Rick Bayless, Tiffany Derry, Ashley Christensen, and more, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
"Food waste is one of the world's biggest issues, and this book takes a big swing at solving it, or at least approaching it, through creative recipes that are smart, forward-thinking, and devoted to keeping food delicious. They say 'Waste Not, Want Not,' but I want you to read this book."—Questlove
Waste Not, published by Rizzoli, is now on sale: get a copy today.
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Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.
