The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet
- Taste Canada silver for single-subject cookbooks
- Second-place Gourmand cookbook award in the category of food waste
- Shortlisted for an award from the International Association of Culinary Professionals
A sustainable lifestyle starts in the kitchen. Get started with the use-what-you-have, spend-less-money recipes and tips that you’ll find in my forthcoming book.
In my near-decade of living with as little plastic, food waste, and stuff as possible, I’ve 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 thousands 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.
In my debut book, I give 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.
Keep a loaf out of landfill by making Mexican Hot Chocolate Bread Pudding, or revive some neglected greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta, then use the ricotta in a savory galette and the leftover whey in sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all the groceries you buy—including end-of-recipe tips on what to make next with your leftover ingredients—I’ve laid out an attainable vision of a zero-waste kitchen.
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Advance Praise for The Zero-Waste Chef
A timely and much needed resource. We love the way Anne-Marie gives us manageable, actionable steps so that we can waste less in our own day-to-day lives.”Tracy, Dana, Lori, and Corky Pollan, New York Times bestselling authors of Mostly Plants
The choices we make in our kitchen profoundly affect our environment. Anne Marie’s insightful words and flavourful recipes will help you find your best path forward.”Chef Michael Smith, bestselling author of several cookbooks including Real Food, Real Good
The sobering facts surrounding food and plastic waste cannot be denied. Anne-Marie’s encouraging, smart, practical, and delicious reduction strategies are simple enough to be implemented immediately in the home. This book is brimming with: genius uses for typically discarded products like nut pulp and vegetable peels, empowering recipes for homemade staples like apple cider vinegar and mustard, and a no-holds-barred enthusiasm for the never ending uses of a glass jar.”Laura Wright, author of The First Mess
In The Zero-Waste Chef, Anne-Marie makes cutting back on waste more fun and accessible than ever. Her helpful tips, anecdotes, and delicious recipes will have you clamoring to ‘cook like a grandma’ and reduce your waste in the kitchen, benefiting your health, your wallet, and the planet in the process.Jeanine Donofrio, Love & Lemons
No matter where you are on your zero-waste journey, this cookbook will inspire you from start to finish. Beautifully written and illustrated, The Zero-Waste Chef is filled with approachable recipes and wisdom for real life in a sustainable kitchen.Aimée Wimbush-Bourque, author of Brown Eggs and Jam Jars