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Scraps, Wilt & Weeds: Turning Wasted Food into Plenty

Mads Refslund, Tama Matsuoka Wong




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 | #108267 in Books |  Grand Central Life Style |  2017-03-14 |  2017-03-14 | Original language:English | PDF # 1 |  9.50 x1.00 x7.75l,.0 | File type: PDF | 304 pages

 | Grand Central Life Style

||2 of 2 people found the following review helpful.| Unique and Great Cookbook!|By picm|Wow is this an interesting cookbook, it is full of really unique recipes and ideas that I would have never thought of trying. Just reading the recipes inspired me get more creative in my own kitchen. I have tried a few of the recipes so far, some seem a bit strange, but once I made them - they were incredible. I was surprised how delicious|About the Author|
Mads Refslund was born in Denmark, attended culinary school, and is one of the founders of Noma, which has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, M

Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma.


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 ...

You easily download any file type for your device.Scraps, Wilt & Weeds: Turning Wasted Food into Plenty   |  Mads Refslund, Tama Matsuoka Wong. Just read it with an open mind because none of us really know.

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