"I've been waiting for just this book for a very long time. Even the scraps sing in this inspiring and innovative collection."- PUBLISHERS WEEKLY delivers delectable ways to reduce waste and the "strain it puts on the food chain" in her clever debut. Packed with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously. All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste. Her Greens Skillet Pie uses any herbs you haven't gotten around to in the crisper drawer. Buy a whole chicken for Alexis's juicy, delicious Spatchcock Paprika Chicken with Carrots and save the bones for a stock, which you can add to braised leeks with white wine and thyme. With To the Last Bite, she shares her lifetime of knowledge to ensure nothing goes to waste. From slowly cooking tomatoes for sauce, drying fresh herbs, or infusing oil with the garden's aromatics, to pickling cucumbers by the dozen, Alexis learned how to make every ingredient last. Growing up, Alexis spent hours tending to her mother's garden in the Catskill Mountains, coming back to the kitchen with apples, zucchinis, peas, and every herb under the sun. But when recipes only call for a small portion of an ingredient, what do we do with the remainder? Alexis deBoschnek has the answer. Cutting back on food waste continues to be one of the most effective ways we can combat climate change. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.Book Synopsis Named one of the season's most anticipated cookbooks by TIME, Thrillist, Book Riot, and more! "What a rich concept.this book is one of the sexiest, most beautiful guides I've ever seen." -Drew Barrymore Learn to cook resourcefully, efficiently, and, of course, deliciously, by using all of your ingredients-down to the rind, stem, and bone-with these 100 creative recipes from the star of BuzzFeed Tasty's Chef Out of Water. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem - and what these facts can tell Americans about how to eat better. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color prisoners of war whose deepest yearning is for Mom's apple pie a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking toddlers who will eat nothing but hotdogs and grilled cheese sandwiches and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. But how does this education happen? What are the origins of taste? We learn to enjoy green vegetables - or not. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We are not born knowing what to eat as omnivores it is something we each have to figure out for ourselves.
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