Inventive and delicious food made from what most people throw away by the co-founder of the celebrated restaurant, Noma, in Denmark.
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste
fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without
sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, like potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too
young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.
Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with
Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and
stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund’ passion and respect for ingredients,
nature and the land.
