Preorder The No-Waste Vegetable Cookbook

The No-Waste Vegetable Cookbook.

As a revision of my very first book, The No-Waste Vegetable Cookbook is unlike any other cookbook you may have seen. It takes the vegetables you’re already familiar with and turns them upside-down (or right side up) with recipes that use the “scraps” you ordinarily throw away (think leek tops, carrot tops, radish greens, kale stems, and watermelon rind). Like the veggie version of nose-to-tail, if you will.

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About the book.

This is more than just a cookbook. It’s a guide for helping you waste less food in the kitchen and look at plants in a whole new way. If you grow tomatoes, squash, beans, and peppers at home, you’ll be pleasantly surprised to find recipes for tomato leaves, squash shoots, bean leaves, and pepper leaves—vegetables that are delicious in their own right.

You’ll learn what you can or cannot eat from the plants you grow or buy, and turn them into full-fledged meals that showcase all the new flavors and textures you’ve been missing out on.

The No-Waste Vegetable Cookbook is an indispensable book for home cooks with adventurous appetites as well as sustainably-minded people striving to go zero-waste in the home.

I am so impressed with this cookbook!

It takes a new perspective on cooking. It is designed to teach you how to use all of the plant, not just the normal part that is eaten. The author provides a LOT of information about cooking. For instance, there are about 20 pages devoted to cooking terms, foods, measurements, and directions. I’ve never seen such a comprehensive gathering of cooking terms in one place. I’ve learned a lot, just reading the front of the book. It would have been nice to have this book when I first began cooking, about 55 years ago!!


What’s inside.

Every one of my books is packed with helpful resources (such as recommended tools, brands, and kitchen techniques), useful tips and ingredient substitutions, and beautiful photos of what your dish will actually look like when you make it. Here’s what else you can find inside.

  • 80+ recipes
  • Full-color photos for every single recipe
  • Hardcover, 192 pages
  • Published by Harvard Common Press
  • ISBN: 1558329978
  • Release date: April 7, 2020
  • Preface
  • Introduction
  • The Basics
  • Tomatoes & Peppers
  • Leafy Greens
  • Peas & Beans
  • Bulbs & Stems
  • Roots & Tubers
  • Melons & Gourds
  • Resources
  • Mix-and-match chart for making “kitchen sink” vegetable stock
  • Foolproof formula for making pesto out of anything
  • Tips for storing produce for maximum freshness (and what to do when they wilt)
  • “Tool Tips” and “Cook’s Notes” throughout the book
  • Preparation tips that teach you how to use up all your vegetables
  • Practical substitution ideas for greens, herbs, and other ingredients
  • And more!

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Recipe Index

  • Spicy Minty Tomato Sauce Infused with Tomato Leaves
  • Tomato Leaf Pesto
  • Spicy Fermented Summer Salsa
  • Tomato Soup Topped with Olive Oil-Toasted Pine Nuts
  • Skillet Eggs Poached in Serrano Tomato Sauce
  • Heirloom Tomato Galette with Tomato Leaf Pesto
  • Peak-of-Summer Roasted Ratatouille
  • Southern Hot Pepper Vinegar
  • Italian Hot Chile Oil
  • Bacon and Pamesan Stuffed and Roasted Baby Bells
  • Ginger-Spiced Chicken Soup with Wilted Pepper Leaves
  • Grilled Pepper, Peach, and Portobello Stack
  • Kale Stem Pesto
  • Spring Bulgur Salad with Kale Buds
  • Zuppa Toscana
  • Chard Stalk Hummus
  • Chard and Cheddar Frittata
  • Swiss Chard Summer Roll with Citrus Soy-Marinated Tofu
  • Gruyère Grilled Cheese with Chard and Caramelized Onion
  • Stuffed Collard Greens
  • Down-Home Collard Greens
  • Potlikker Noodles with Collard Greens
  • Roasted Romanesco and Broccolini Salad with Wilted Arugula
  • Sriracha-Roasted Broccoli
  • Broccoli Green and Baked Falafel Wrap
  • Pea Shoot Salad with Radish and Carrot
  • Stir-Fried Snow Peas and Pea Shoots with Sesame Ginger Vinaigrette
  • Fresh Pea Soup
  • Three Bean Summer Salad
  • Pan-Charred Beans with Bean Leaf Pesto
  • Yardlong Bean Curry with Wilted Spinach
  • Fava Leaf Salad with Citrus, Feta, and Walnuts
  • No-Stir Fava Bean Risotto
  • Charred Fava Pods with Parmesan
  • Fennel Frond and Ginger Pesto
  • Fennel and Seafood Stew
  • Caramelized Fennel and Onion
  • Kohlrabi and Carrot Slaw
  • Kohlrabi Home Fries with Thyme Aioli
  • Kohlrabi Green and Wild Mushroom Ragoût with Polenta
  • Leek Green, Wild Mushroom, and Goat Cheese Crostini
  • Leek and Bacon Breakfast Pizza
  • Leek Green and Saucy Shrimp Stir-Fry
  • Seared Scallops over Melted Leeks with Tarragon Butter Sauce
  • Grilled Green Onions with Chile Lime Marinade
  • Green Onion Pancake with Spicy Soy Dipping Sauce
  • Oyakodon-Style Omelette with Spring Onions
  • Skillet Greens and Bacon Bits with Pomegranate Gastrique
  • Beetza Beetza
  • Shaved Raw Beet Salad with Warm Pecan Dressing
  • Rosemary-Roasted Carrots on a Pillow of Pesto
  • Carrot Top Salsa
  • Vietnamese Carrot and Daikon Pickles
  • Carrot, Leek, Beef, and Barley Soup
  • Quick-Pickled Sweet ‘n Spicy Radish Pods
  • Portuguese Sausage and Radish Green Soup
  • Butter-Braised Radishes and Radish Greens with Farro
  • Oven-Baked Potato Parmesan Fries
  • Smashed Red Potatoes Heaped on Roasted Portobellos
  • Savory Sweet Potato Hummus
  • Creamy Sweet Potato Soup with Maple Syrup
  • Sweet Potato Spears with Mustard and Thyme
  • Saigon Curry with Sweet Potatoes and Carrots
  • Watermelon Rind and Jalapeño Pickles
  • Watermelon, Tomato, and Basil Salad with Tangy Red Onion
  • Stir-Fried Watermelon Rind
  • Sweet Japanese Quick-Pickled Cucumbers
  • Spicy Korean Quick-Pickled Cucumbers
  • California Breakfast Bowl with Cucumber Sprouts
  • Pan-Fried Cucumber in Honey Sesame Sauce
  • Four Ways to Toasted Pumpkin Seeds
  • Sicilian Squash Shoot Soup
  • Gingered Butternut Bisque
  • Squash Blossom and Roasted Poblano Tacos
  • Zucchini Noodles with Roasted Tomatoes, Pesto, and Pine Nuts
  • Bottom-of-the-Box Bibimbap
  • Drunken Pumpkin Chili
  • Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts

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