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Surplus: The Food Waste Guide for Chefs
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- FormatePub
- ISBN8201297084
- EAN9798201297084
- Date de parution22/02/2021
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurJL
Résumé
Do you know how much food waste you create every day? Probably not. But it's much more than you think. Surplus: The Food Waste Guide For Chefs is a thought-provoking book for every chef that wants to effectively reduce and prevent food waste in a restaurant's kitchen. Written by the founder of the first zero-waste vegan restaurant in the world, it includes a few short stories from the restaurant, and covers the topic of food waste and plant-based cooking from motivation and mindset tips, to practical steps of food waste prevention.
Believing that the food waste problem can be solved by combining a mindset change with technical knowledge, this book includes words of motivation and also an ingredient directory with tips on how to use every part of an ingredient, and a few zero-waste and plant-based recipes for inspiration. The methods and steps described in the book can be applied in every professional kitchen, whether it's a small bistro or a large restaurant.
While this book is focused on the hospitality industry and professional chefs, the content provides a different viewpoint on the food waste solutions that can be valuable to anyone interested in reducing food waste or introducing plant-based options on the menu.
Believing that the food waste problem can be solved by combining a mindset change with technical knowledge, this book includes words of motivation and also an ingredient directory with tips on how to use every part of an ingredient, and a few zero-waste and plant-based recipes for inspiration. The methods and steps described in the book can be applied in every professional kitchen, whether it's a small bistro or a large restaurant.
While this book is focused on the hospitality industry and professional chefs, the content provides a different viewpoint on the food waste solutions that can be valuable to anyone interested in reducing food waste or introducing plant-based options on the menu.