What a fantastic idea for a cookbook. The beautiful pictures with interesting new recipes demands your attention. Cakes made with banana peels? Using the juice from canned beans? I cannot wait to get started with these recipes!!! Now I just need to gather some scraps...

This is the perfect book for someone who doesn't want to waste any food! I learned so much about how to work with peels, cores (of course I read this book after making an apple pie and throwing away core/peel!). Not only are the ingredients used for food, but also drinks. Some recipes look amazing, and others (my only critique) is that it actually looks like scraps on a plate -- I'm sure it tastes great though. It's refreshing to have a book dedicated on how to not to waste a scrap!

I really enjoyed this cook book. If you want to learn to cook from table scraps, this is the book for you. Cooking with Scraps is beautifuly written and is filled with lots of pictures. I received an advance copy and I voluntarily reviewed the book.

Waste Not, Want Not!
I love this book! According to a recent article I read, approximately 40 to 50% of all produce in America is thrown away, this book provides the opportunity to rethink our relationship to various types of food and will encourage the reader to think out of the box.

Not too long ago, I attended a presentation on creating meals using every part of the ingredients. The result – no wasting of food and a really delicious meal! This book provides additional ideas for creating meals with ingredients in a way that will not only taste great but also will make better use of your food dollars. In our current economic times, this book will help to make a difference.

I voluntarily reviewed an Advanced Reader Copy of this book.

In a time where society is quite consumerist, I love the concept of this book! The cover is minimalist and appealing, and suits the book immensely. The pictures inside are bright, appealing and very relevant.

Although I live firmly in suburbia, I'm all about reducing, reusing, repurposing and recycling. I hate waste. It's partially my upbringing and partially personal preference. We grow our own vegetables, I bake my own sourdough, scraps are eaten by the chickens or composted and I meal plan so that I can make sure I get full use out of the ingredients with minimal wastage.

Having said all of that, the author had some wonderful suggestions that I hadn't yet considered as a possibility, and some of the recipes made me want to get cooking right away (fudgey aquafaba brownies are a winner!). Some of the things I would never have scraps of - tomato skins - but I'm considering making sure I do just so I can powder them up now. This is a great book for anyone who wants to cut down on wastage, or who already does and just needs some new ideas. It's one I can see myself reading and referring to over and over.

Thanks to the publisher and NetGalley for the eARC to review.

I loved the idea of this book. It definitely inspires to be less wasteful when cooking. The pictures were stunning. The recipes were a mix of excellent options I could definitely see myself doing and others that felt a little more cumbersome and impractical.

I'm unable to review this book because I could not down load it and send the file to my kindle.

“Stop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods.”


A 5-star book!


Ms. Hard deftly shows how to utilize what normally amounts to trash in most peoples kitchen and to turn those scraps into meals and snacks. This lovely illustrated cookbook is perfect for those on a budget and attempting to get the most value for their money. This book will also appeal to minimalists striving to reduce waste while maximizing their edible food. This cookbook is infinitely practical and a phenomenal resource for anyone at any stage in their life.


I received a complimentary copy of this book from the publisher. I was not required to write a positive review. The opinions I have expressed are my own.

This is absolutely awesome! I was so excited to be granted access to the eARC that I sat down and read it immediately! I grew up with the "waste-not want-not" philosophy (my parents were children of the Great Depression), and I've always actively chosen root vegetables with tops at the farmers' market , as "two-for" vegetables, but had never thought about cooking the leek greens in anything except stock, or using pumpkin or cantaloupe "guts" (although I do roast most squash seeds). Many of these ideas are very easily incorporated in daily cooking. Some recipes are for "leftovers" we never have, like jam jar scrapings (could obviously use spoonfuls of the item in question) or cheese nubbins (we eat the entire thing, rind and all, if the rind is indeed edible; in the case of parmigiano, the rinds have always been saved for soup) but otherwise a very instructive cookbook. Beautifully illustrated as well! Many thanks to NetGalley and Workman Publishing Company for access in return for an honest review.

We used to have a guinea pig and a rabbit and I miss them whenever I throw vegetable waste into the recycling bin.
‘Cooking with Scraps’ offers an alternative to the compost heap with recipes using ‘waste’ such as carrot tops, stale bread and pumpkin guts.
Immediately, a solution for the huge amount of peels and cores generated by our cooking apple tree’s annual yield. And only the other week I had to google ideas for using whey, after I’d had my first try of cheese-making.
Cheese spread made from rinds, leek tops in a pasta sauce…these are all ideas I can use. Aquafaba: weird but maybe wonderful? Banana skins : her banana cake demands the peels from very ripe bananas (‘the bananas you might use for banana bread’) – but would you want banana bread and banana cake at the same time? Would it be better to combine the bananas and the skins in the same recipe?
Personally, less useful were the recipes for bacon (don’t eat it); jam (a tablespoon is not a scrap in my opinion); and tomato skins, broccoli stems and mushroom stems (don’t you just eat them normally?).
Although the book’s concept sounds frugal, it’s beautifully presented with plenty of colour photos (the one of the infused alcohols is a favourite).
Overall, it’s the cooking from scraps concept that I love, with the recipes useful for ideas. An inspiration.
https://mypertopinions.blogspot.co.uk/
Thanks to Netgalley and Workman Publishing Company for the review copy.

Not only do the varied recipes cover a wide array of scraps and tidbits that are usually swept up into the trash, but they inspire and encourage one to try and think of other ways to repurpose edible odds and ends. This is an eminently practical work that can easily find a home in anyone's cookbook collection!