Use it All

Use it All : The Cornersmith guide to a more sustainable kitchen

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Description

Buy less, buy whole, use it all

This practical handbook is an invitation to reduce food waste while eating generously. It's a book for people juggling real life and trying to make better choices in their kitchens.

For years Alex Elliott-Howery and Jaimee Edwards, from boundary-breaking food community Cornersmith, experimented in their home kitchens to figure out how to feed their families efficiently, affordably and sustainably. The result is this invaluable guide to modern food wisdom.

Structured around weekly seasonal shopping baskets, it includes:

- More than 230 recipes with alternative flavour combinations so you can adapt a recipe to what you have on hand (and never get bored!)
- Clever ideas to make the most of the whole ingredient so that a little goes a long way
- Waste hacks for turning tired produce or offcuts into something special.

Use It All offers a simple, delicious way to cook and eat by buying less, wasting less and making more with what you've got.
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Product details

  • Paperback | 288 pages
  • 190 x 240mm | 964g
  • Millers Point, Australia
  • English
  • 1760525685
  • 9781760525682
  • 80,351

Table of contents

'SHOPPING BASKET 1'
EGGS
Whiskey sours
Spicy nuts and seeds
Toasted muesli
Coconut macarons
Cured egg yolk
Strawberry curd
Mayonnaise
Baked eggs
The best vegetable slice
BROCCOLI
Charred broccoli
Tired broccoli toasties
Whole broccoli pesto
LEAFY GREENS
The best green sauce
What's-in-the-fridge tabbouleh-style salad
Green pockets
SOFT HERBS
Spicy green Thai-style sauce
Pesto
Salsa verde
Chimichurri
PARMESAN
Parmesan rind broth
Coral's parmesan biscuits
Parmesan and cracker crumbs
RICOTTA
Salted left-over ricotta (ricotta salata)
Baked ricotta
Spinach and ricotta dumplings in lemon butter sauce
RHUBARB
Rhubarb compote
Roasted rhubarb cheat's relish
Rhubarb ketchup
Rhubarb and ricotta tea cake

'SHOPPING BASKET 2'
A WHOLE FISH
Whole baked fish
Cheat's marinara
Fish tacos
Picnic fish sandwiches
Rustic fish stew
Fish stock
Fish cakes
SWEETCORN
Corn cob stock
Cheat's tortillas
Charred sweetcorn in their husks
Quick pickled sweetcorn salsa
Creamed sweetcorn
Cornbread
A WHOLE LETTUCE
Stir-fried left-over lettuce
Soy-pickled lettuce
Charred or barbecued lettuce wedges
Lettuce cups
CUCUMBERS
Cucumber salad with sesame seeds and peanuts
Gin-pickled cucumbers
Charred cucumber salad with salad onions and mint oil
GARLIC
Pickled garlic
Roast garlic paste for pizza, pasta and dressings
Toum (Lebanese garlic dip)
GREEN ONIONS
Left-over spring onion pancakes
Fried spring onions and flavoured oil
Dijon mustard
Poached fruit
Vincotto
Wine vinegar
PEANUTS
Peanut butter
Candied peanut treats
Miso satay sauce
Satay salad bowl
A WHOLE PINEAPPLE
Pineapple skin syrup
Pineapple soda
Charred pineapple with honey, salt and lime
Pineapple hot sauce
Whole pineapple cake (Gluten free)
MANGOES
Mango skin syrup
Mango compote
Quick mango relish
Mango yoghurt cake

'SHOPPING BASKET 3'
A WHOLE CHICKEN
Ava's sticky kimchi chicken pieces
Chicken and vegetable dumplings
Jude's mum's Hungarian chicken
Chicken meatballs
The magic poached chicken
Vietnamese-style chicken salad
Taco Tuesday spiced shredded chicken
Chicken sandwiches
Roast chicken scrap stock
A WHOLE CAULIFLOWER
Whole cauliflower bake
Cauliflower fritters
Cauli schnitzels
Turmeric-pickled cauliflower stems
Roasted cauliflower florets
Sauteed cauliflower stems and leaves
Raw cauliflower salad
LEEKS
Braised whole leeks
Leek and not-much-chicken pie
Sauteed leek tops
FENNEL
Shaved fennel, orange and black olive salad
Spicy fennel top green sauce
Roasted fennel with citrus zest and chilli
BERRIES
Berry jam
Strawberry and fennel shrub
Strawberry shrub cocktail
Berry jam drops
Tired berry sauce
ROLLED OATS, SESAME SEEDS AND TAHINI
Raw muesli mix
Tahini-roasted muesli
Bircher muesli
Easy homemade muesli bars

'SHOPPING BASKET 4'
A WHOLE CABBAGE
Kitchen scrap sauerkraut
Sauteed cabbage and apple
Spicy pickled cabbage
Quick cabbage curry
As you like it pancake
A lesson in making slaw
POTATOES
Potato pikelets
Sweet potato fritters
Potato peel chips!
Giant potato rosti
The simplest potato gnocchi
LENTILS
Red lentil and potato dal
Easy lentil salad
Lentil stew
SAUSAGES
Tiny sausage meatballs
Potato pizza with garlic, rosemary and sausage
Sausage rolls
ONIONS
Caramelised onions
Sticky onion relish
Quick pickled red onion
APPLES
Super-quick stewed apple
Rescued apple chutney
Left-over apple skin caramel
Homemade scrolls

'SHOPPING BASKET 5'
MUSHROOMS
A batch of mushroom Bolognese
Mushroom duxelle
Mushroom salt
Dried mushrooms
Mushroom, rice and greens pie
Fried mushroom dumplings
RICE
Rice fritters
Fried rice
Breakfast rice porridge
Pilaf
Oven-baked risotto
KALE
Bright green garlicky kale
Kale chips
Kale, seaweed and sesame seasoning mix
GREEN BEANS
Black pepper green beans
Use it all green bean relish
The most delicious way to cook tired green beans
Fermented garlicky green beans
GRAPES
Roasted wrinkly grapes
Quick pickled grapes
Tired grape and date paste
DRIED FRUITS
Wholemeal dried fruit slice
Clear-out-the-pantry cookies

'SHOPPING BASKET 6'
SILVERBEET
A batch of sauteed silverbeet
Silverbeet and potato curry
Whole-bunch-of-silverbeet soup
Sauteed silverbeet stems
Silverbeet galette
BEEF BONES
Basic beef bone stock
Pasta in broth
Minestrone
Cheat's ramen
Creamy mushroom soup
Roasted tomato soup
A BUNCH OF CELERY
The most delicious way to cook tired celery
Waldorf salad
Quick pickled celery
Garlicky celery leaf pesto
FROZEN PEAS
Herby pea puree
Curried peas
Pea and mint soup
Chickpea and pea falafel
CHICKPEAS
Chickpea flatbreads
Socca
Homemade bhaji mix
Hummus
CITRUS
Whole fruit marmalade
Whole lime or lemon pickle
Citrus zest butter
Preserved lemons or limes
Preserved lemon gremolata
Blood orange tarte tatin

'SHOPPING BASKET 7'
A WHOLE PUMPKIN
All-purpose roasted winter vegetables
Winter vegetable salad
Hearty roast vegetable soup
Curried vegetable pocket pies
Seeded pumpkin soda bread
Spicy pepitas
Pumpkin skin and vegetable-scrap stock
Pumpkin and sage sauce for pasta, lasagne or ravioli
BACON
A BUNCH OF BEETROOT
Beetroot and barley risotto
Beetroot stem salsa
Beetroot chocolate brownies
Whole beetroot salad
CARROTS
Vietnamese-style pickles using one carrot
Carrot kimchi
Carrot salad with carrot tops
WOODY HERBS
Healing herbal tea
Flavoured herb vinegar
Herby salt
DRIED BEANS
The best baked beans
Mexican-style beans and refried beans
PEARS
Honey caramel roasted pears
Savoury-roasted pears
Pear butter
BANANAS
Quick banana and coconut chutney
Banana whip: the quickest ice cream ever
Banana chips
Black banana jam
GINGER
Quick pickled ginger
Ginger cookies
Spicy kitchen scrap paste
Use it all loaf

'SHOPPING BASKET 8'
TOMATOES
All-purpose roasted tomato sauce
Slow-roasted wrinkly tomatoes
Semi-dried tomatoes
Simple tomato salad
Tomato rice
Quick tomato ketchup
EGGPLANT, ZUCCHINI AND CAPSICUM
Zucchini mash
Zucchini, mince and bread kofta
Simple zucchini salad
Ratatouille
Summer harvest lasagne
Roasted wrinkly vegetable pickle
Roasted capsicum harissa
Stir-fried chilli eggplant
Indian eggplant kasundi
Harissa-roasted eggplant
CHILLI
Easy sambal
Make your own chilli flakes
Fermented chilli paste
BASIL
Basil pesto
Basil ice cream
Basil-infused booze
MINCE
Spiced mince
Less-meat mince for burgers

Breadcrumbs
Croutons
Crackers from old bread
French toast
Panzanella
STONE FRUITS
Plum and honey ice blocks
Simple peach salad
Grilled peaches with honey and salt
Homemade jam
Cornersmith muffins
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About Alex Elliott-Howery

Alex Elliott-Howery is a leading voice on the war on food waste, co-founder of boundary-breaking food community Cornersmith in Sydney, a media personality who demos food hacks as the warm-up act for bands at festivals. This is her third book.

Jaimee Edwards teaches fermentation and traditional cooking skills at the Cornersmith cooking school and her food writing has appeared in every major Australian food publication.
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Rating details

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