The most well-known archetype of no-waste American food writing is MFK Fisher’s How to Cook a Wolf, published in 1942 during wartime food shortages.
No-waste cookbooks, mostly written by women chefs and home cooks, have proliferated in the past few years, starting just before the early days of the pandemic shifted many of us toward more intentional and frugal food habits.
I enjoy the practicality and realism of these cookbooks, which tend to acknowledge the messier ways that food shopping and cooking work in real life.
Category: Lifestyle Fashion Food
Topics: Time Food Scraps No-waste Recipes Cooking It’s Leftovers Greens Things Radishes
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Article Type: News Report
News Source URL: cnalifestyle.channelnewsasia.com
Readership Location: Singapore
Published Date: 2023-03-19, 06:33:58
News Timezone: GMT +8:00
Original Article Length: 1112 words
Reading Duration: 7 minutes read
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News ID: 1026534