The Zero-Waste Chef Cookbook

The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet

Available April 13, 2021


A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips.

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

After You Preorder, Grab the Exclusive Bonus Recipes!

How to Get Your Bonus Recipes

Whether you preorder now or you did so months ago, you can get your download through me (not through the retailer) by following these simple steps:

1. Before the April 13th book release date, email your order number to

2. Look out for an email—it will arrive shortly—which will contain the link to your download.

3. Download the bonus recipes and start cooking!

If you don’t receive the email, please add to your email contact list and then resubmit your proof of purchase. If you still encounter technical difficulties, please email and we’ll hook you up.

The Bonus Recipes

Scrappy Sourdough Focaccia

Sourdough focaccia requires no fancy tools, no complicated shaping and no scoring of the dough. Before baking, simply sprinkle your focaccia with coarse salt, or top it with some of the scrappy vegetable and herb bits you have on hand.  

Sourdoughized Whole Wheat Sandwich Bread

Oh no! More sourdough baking means more sourdough discard left over from feedings. This delicious bread combines the speed of active dry yeast with the flavor of sourdough—and makes a big dent in your discard stash.

Mary Katherine’s Guacamole

My full book includes several Mexican-inspired recipes—huevos rancheros, sourdough tortillas, refried beans, and more—that go well with this fresh guacamole that my daughter Mary Kat makes for us.

Sweet Potato Gnocchi with Quick Caramelized Onions and Sage

Made of potatoes, flour, and a bit of salt, gnocchi is pretty simple. However, to make these small potato dumplings well, you need to know a few tricks. I’ve included them in the bonus recipe bundle.

All-the-Celery and White Bean Soup

When you need two ribs of celery but must buy an entire bunch, what do you do with the rest? You make this soup. It calls for nearly an entire bunch of celery, including the leaves.

Mixed-Nut Orange Biscotti

This recipe cuts not only the plastic wrappers of individually wrapped biscotti, it also reduces food waste. It calls for whatever nuts you happen to have on hand, it uses both the zest and juice of an orange and, finally, it helps you find a use for some of the nut or seed pulp you’ve amassed from making non-dairy milk. If you don’t make nut milk, you can use a bit of whole wheat flour instead.

Rules: To receive your bonus recipes, email you order number by 11:59pm Pacific Standard Time on April 12th. No purchase necessary. Anyone who preordered in advance of this incentive is still eligible to participate.