There is so much food waste in the United States. A Washington Post article states that $165 billion worth of food gets thrown away annually. Yaffa Fruchter, who grew up cooking with her mother and grandmother, offers readers creative options for serving leftovers. She begins with a lesson about food safety, including tips for organizing the refrigerator and freezer, safe storage containers, and what can be safely saved and reused. She then provides a master recipe for chicken soup, which includes a large variety of vegetables that can be saved and used in other dishes. These vegetables are used in more recipes, such as vegetable patties, butternut squash soup, Tsimmes, and Moroccan carrots. Fruchter devotes chapters to chicken and turkey, cholent, rice and pasta; fish and dairy; fruits and vegetables; and challah bread and cake. These chapters provide variants on casseroles, bourekas, frittatas, and kugels that incorporate leftover ingredients. She concludes the book with tips on managing the pantry, using ingredients before they spoil, substitutions, spices, and kitchen safety. All the recipes are kosher and inexperienced cooks will find it useful.
Waste Not, Want Not
Barbara M. Bibel is a librarian at the Oakland Public Library in Oakland, CA; and at Congregation Netivot Shalom, Berkeley, CA.
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