Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. Today she works to build and connect new communities as a food editor and writer. The seeds of this book were planted in her Food52 column of the same name. She lives, writes, loves, and creates in Ann Arbor, Michigan.
"Clever recipes" --New York Times
"Highly recommended for readers interested in kitchen frugality and using all produce parts." --Library Journal
"Hard's plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here." --Publishers Weekly
"This isn't a cookbook about thrifty uses for scraps; it's about a whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we're inspired to follow her lead!" --Amanda Hesser and Merrill Stubbs, co-founders of Food52
"I love this book not only because the recipes are delightful and easy, but because they matter. Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can't go wrong with a cookbook this right." --Eugenia Bone, author of The Kitchen Ecosystem