I cook using vegetable tops and fruit peel !

A great way to reduce household waste! Peeling fruit and vegetables, if organic, deprives us of precious micronutrients (vitamins, minerals, polyphenols…) and doing this fills our rubbish bins to the brim. This book provides a great solution, and teaches the reader to cook using peelings, tops, stalks and cores of fruit and vegetables!
Amandine Geers and Olivier Degorce, the very creative authors of the book, combine economy, ecology and gastronomy via 35 recipes! A feast for the palate and for the eyes! and a bit of relief for our planet! What would you say to a courgette-peel carpaccio, a cream of radish-top soup, chicken fajitas with carrot-tops and cider, a vegetable-top pesto or a chocolate and courgette flower cake? Altogether the book presents 6 starters, 5 soups, 12 main courses and side dishes, 4 sauces and 8 deserts and drinks! Brand new tastes, surprising ingredients, and amazing nutritional qualities… this book shows a fantastic way of reducing household waste and should soon find its way into all the good kitchens of France.