Perfectly Good Food

A Totally Achievable Zero Waste Approach to Home Cooking

Irene Li, Margaret Li

$46.95

Paperback

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English

WW Norton & Co
11 August 2023

Reference works; Cookery, food & drink; Cookery by ingredient; Home & house maintenance

Want to cook better while saving money and reducing your trash? Learn to eat less wastefully and more sustainably in this combination cookbook and field guide, full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable Hero Recipes. Whether you've got a lingering bunch of herbs or an abundance of summer tomatoes,Perfectly Good Food will help rescue everything in your fridge while getting a delicious dinner on the table quickly and easily-you'll be inspired never to waste good food again.

Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings,Perfectly Good Food combines professional know-how from a decade in the restaurant industry with the make-it-work approach of a home cook feeding a busy family. With clever, colorful illustrations supporting a diverse array of plant-forward recipes, this is a book for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.

By: Irene Li, Margaret Li
Imprint: WW Norton & Co
Country of Publication: United States
Dimensions: Height: 231mm, Width: 180mm, Spine: 28mm
Weight: 786g
ISBN: 9780393541076
ISBN 10: 039354107X
Pages: 352
Publication Date: 11 August 2023
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Irene Li is coauthor of the award-winning cookbook Double Awesome Chinese Food. She is a 2022 James Beard Leadership Award winner and lives in Boston, supporting the Mei Mei Dumplings team. Margaret Li is coauthor of the award-winning cookbook Double Awesome Chinese Food. She is the founder of Food Waste Feast and lives in Glasgow, Scotland.

Reviews for Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking

[Perfectly Good Food is a guide] to developing instinct, and with instinct comes the ability to see a use for even the most idiosyncratic ingredients. There is no point in wasting, because something good can come out of everything.--Bettina Makalintal, Eater