Including over 100 recipes for whole-food canning and preserving locally grown, organic produce, this book helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.
Through simple, approachable steps, readers will be guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, and lemon rinds to make unique and delicious recipes like Habañero Ground Cherry Peach Hot Sauce, Sparkling Wine Poached Pears, Oven Roasted Chicken Thighs with Pickled Tomatoes, and more.
Size: 7.75" x 9.25"
