The Zero-Waste Chef Book Is Here

I’m excited to announce that my new book, The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet, is here!

In it, I outline strategies for reducing plastic, packaging and food waste, from shopping, to cooking methods, to storing food in order to make that food last so you can buy less of it.

The book includes 75 recipes for cooking with every last bit of your food, creating fermented staples, and making highly adaptable dishes that will help you use up all of your groceries before they have any chance of becoming waste (plus end-of-recipe tips on what to do with your leftover ingredients next).

I started down this road in 2011 because, after reading about plastic swirling around in our oceans and harming wildlife, I simply wanted off of the stuff. I had no idea that in my small attempt to tread a little lighter on the planet, I would also benefit! By replacing single-use items (like plastic wrap to cover a bowl of leftovers) with reusable items (like a plate to cover a bowl of leftovers), and eliminating food waste, I saved money. I stopped eating all highly processed food and began eating more whole foods, which improved my health. And just as importantly (I believe), thanks to this journey, my food tasted better

But that journey had many bumps along the way. I hope that my book not only helps readers have a smoother trip on the road to more sustainable living but also sparks lots of ideas along the way. And zero-waste living is a journey, not a destination. You never actually reach that elusive zero and that’s just fine. A small number of people doing zero-waste perfectly will have a small impact—millions doing it imperfectly will transform the world.

If you haven’t already, you can head to my book page here or to your favorite retailer’s website to grab your copy of The Zero-Waste Chef today.

When your book arrives, I’d love to see a picture of it! Please tag me on Instagram @ZeroWasteChef and use the book’s official hashtag—#ZeroWasteChefCookbook. I’ll share as many posts as I can in my Stories. I’d also love to see what you cook or what riffs you come up with.

If you love the cookbook, please consider reviewing it on Amazon (reviews improve the searchability and help more people find out about the book), your favorite retailer, or Goodreads. (You can literally just copy and paste your retailer review to the Goodreads website).

Thank you again for your support. It means the world to me. With gratitude,


8 Replies to “The Zero-Waste Chef Book Is Here”

  1. Hi – I’ve got a question. Is there any difference between the Canadian & US books apart from the cover? In Australia it looks like we have the US version is available, so I am wondering what measurements it uses (250ml cups vs 240ml cups; 15ml tablespoon vs 20ml tablespoon etc)
    Thanks for your advice 🙂

    1. Hi Mel,
      The interiors of both editions are the same. Only the covers differ. And both use US cups. Canada does use the metric system but as a Canadian, I can tell you that people still use cups for measuring. But kilometers for driving and Celsius for temperature. Unless you’re cooking, and then the recipes are in Fahrenheit! I hope that helps.
      ~ Anne-Marie

  2. I just bought this book, Anne Marie. I bought it from Kitchen Arts and Letters, the independent cookbook store in NYC. I’m loving it! so practical and inspiring. And you are such a good writer. I love cookbooks that are fun to read, too!

    1. Hi Jacquie,
      Thank you very much for buying my book! And from an independent bookstore too! I appreciate your kind words 🙂
      ~ Anne-Marie

  3. Debbie Heddle says: Reply

    Hi Anne-Marie. I’ve just subscribed and hope to get some yummy and nutritious food from your receipes.. of course! Lol 😂 As for the system used if you don’t mind me saying oooh 😮 I do hate the metric system with a passion!! Why couldn’t they leave things alone especially for folks like me in their early 60s!! I didn’t know that certain peelings could be used except for baked taties crammed with delicious fillings. So I’ll try in future to use all I can. Can the better outer leaves of cauliflower and cabbage be used for stock please. Thank you Deb

    1. Hi Deb,

      Are you in Canada? I am Canadian and was in elementary school when we made the switch. I live in the US now and my daughter moved to Montreal in September for university. She mentioned recently the metric/imperial mix people use there so I sent her this funny flow-chart: The peels are very useful! I drizzle olive oil on cauliflower leaves and roast them. But you can use a bit of those and cabbage for stock. I would use much more onion, carrot and celery scraps than those scraps but you can definitely add some.

      Thank you very much for subscribing 🙂

  4. Just wanted to say that I bought your book today as a present for myself. And also because I wanted to support YOU, because of the lovely way you’ve been supporting all of your readers/subscribers through the past years.
    Thank you so much for all your recipes and advice, and most of all, for your kindness.

    1. Thank you very much for the kind words and for buying my book! I really appreciate the support. Enjoy!

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