Welcome to Litsy!

I like the photography, though some of it‘s unusual for a cookbook: soil still clinging to roots, for example. Danish chef Refslund advocates “a way of life that makes people feel rich, turning garbage into gold.” ie: dry pulp leftover from juicing, then grind to a powder. When Cohen said the same thing in Dirt Candy, it seemed too fussy, but Refslund‘s laidback style made me rethink this. Of 6 recipes, carrot pesto is so good I made it twice.

You probably can‘t guess what‘s in this bowl—unless you‘ve read the tagged cookbook. It‘s Leftover Oatmeal Crisps, dried in a very low oven for 5 hours. “Can be broken up to add crunchiness to ice cream or yogurt” or used like bread crumbs to top casseroles, or eaten with a dip.

Another interesting idea: radish powder. Slice up shrivelled radishes (instead of chucking them in the compost) and dry them completely in a low oven. Then you grind them to a powder in a spice grinder and use it instead of garlic powder. Might try this if I get too many radishes.

Some interesting cocktail recipes in this book. Used chamomile tea bags flavour rye whiskey (pictured). Or maybe you‘d like to try flavouring whey with orange zest, then using that in a cocktail with chili liqueur and tequila? I‘d try a sip if someone made either of these for me, but I‘m not curious enough to go through the trouble of making them myself.

A few minor weaknesses in this cookbook:

- a skinny font with, on occasion, not enough contrast against the background (see above [instructions for grilled leek greens]).
- occasional confusing typos such as: “On a 1/4-inch floured surface, roll out the dough.”

“Americans are throwing away an average of $120 each month per household of four in the form of uneaten food.” I will link to the two works cited in this chapter in the comments below. @DebinHawaii has also highlighted the pair recently.

I‘ve only read Mads Refslund‘s introduction so far, but I can tell we‘re going to get along because he writes: “It‘s okay for a fruit or vegetable to have a blemish, be misshapen, to show a little bruise or two. Insects holes are fine.” See the photo of arugula in my garden as an example of lacy veggies —they taste just as good as the ones without holes.