Caring about getting the maximum value out of the ingredients we
buy and cook is now second-nature for most cooks. And reduced food
waste goes hand-in-hand with spending less of course. It's also
about exploring a wider range of ingredients, from seasonal
vegetable and fruit gluts to interesting cuts of meat and fish.
There is great pleasure to be found in cooking ingredients when
they are at their best and in using any leftovers smartly (which
neatly saves work for the cook too). As always with Diana Henry,
flavour is the key. More than 300 delicious recipes in this book
are sourced from cultures around the world that know a thing or two
about getting the most out of as little as possible. Cook ahead,
make the most of gluts from the garden, magic what's left over into
a delicious new meal that takes little time. There is no sense of
going without here - it is all about the pleasure of making the
most delicious use of everything available.
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