These Sustainable Cookbooks Make "Green Eating" Easy
Solo: A Modern Cookbook for a Party of One
By Anita Lo
"I'm fanatical about waste," writes Anita Lo in her second cookbook. "Waste is what makes cooking for one, at least efficiently, so difficult." The chef behind New York City's Michelin-starred Annisa makes solo cooking easy with candid stories, fun illustrations, and cool recipes that come with handy "Don't Waste It" tips. Example: Use leftover coconut milk from her Thai White Curry recipe to sauce caramelized bananas for dessert. Yum.
Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals
By Lindsay-Jean Hard
In this collection of recipes from her Food52 column of the same name, Lindsay-Jean Hard shows how to celebrate every part of an ingredient, from beet greens to bacon ends. Recipes and tips are broken down by individual item, so for whatever you might find yourself guilty of tossing out—like coffee grounds and fennel stems—she's got your solve.
Waste Not: How to Get the Most From Your Food
By the James Beard Foundation
In 1949 James Beard the man wrote, "It is true thrift to use the best ingredients available and to waste nothing," in his Fireside Cook Book. Now James Beard the foundation is echoing its namesake by gathering some of America's best chefs—Rick Bayless, Elizabeth Falkner, and others—to teach you how to turn those kitchen bits and bobs into sophisticated plates like squash-seed tahini and striped-bass fritters.
101 Ways to Go Zero Waste
By Kathryn Kellogg
From dinner options to dental floss, eco-blogger Kathryn Kellogg (goingzerowaste.com) shows you how to greenify every aspect of your life. Mindful foodies can find tips for bulk-bin buying (scour Mexican and Asian markets for grains and spices), meal prepping (your freezer is your friend), and plastic-free snack storage (steel tiffins, beeswax wraps, and silicone bags—oh my!).