Recipe developer Alexis DeBoschnek urges readers to cook more thoughtfully and more resourcefully, wasting little. To the Last Bite encourages sustainability in day-to-day life, not only by using scraps or regrowing vegetables (although a regrowing guide is included) but by being aware of how versatile ingredients can truly be.
Following each recipe is a footnote to direct you to recipes that finish off leftover provisions. “I have yet to find a recipe that uses a whole container of buttermilk,” DeBoschnek says of her made-from-scratch ricotta topped with honey and macadamia nuts. The rest of the buttermilk can be whisked into a garlicky chive dressing for her BLT Salad, or folded into buttermilk shortcakes with roasted strawberries.
Lingering condiments like mayo, ketchup, and pickles are recast into tangy Thousand Island dressing that shines on poached shrimp or burgers. A glut of oranges is transformed into sumac-dusted California citrus salad—while the rinds become candied peels.
Hardcover. Color photographs throughout.