BOOK RELEASE: THE JOY OF COOKING WITH FOOD SCRAPS BY NEW NORDIC CUISINE CO-FOUNDER MADS REFSLUND
Manhattan-based New Nordic Cuisine co-founder Mads Refslund has created an essential cookbook in collaboration with renowned forager Tama Matsouka Wong; Inventive and delicious food, made from what most people throw away, turning wasted food into plenty in SCRAPS, WILTS & WEEDS.
SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion.
Using scraps from vegetables, fruits and animal proteins – food that would normally go to waste – Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavour.
He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Mads Refslund makes food trash into culinary treasure.
Clockwise from top left: Mads Refslund considers working with skunk cabbage, a pungent wild green; the forager Tama Matsuoka Wong holds up wild cattails; yellow sorrel looks like clovers and has a distinct lemony flavor; horsetails, picked from the wet ground in Warren County, New Jersey.
From Foraging in New Jersey With a Danish Chef by T Magazine, May 2014.
Refslund shares easy-to-follow recipes like: “Carrot Tops Pesto”, “Roasted Cauliflower Stalks with Mushrooms and Brie”, “Pork Ribs Glazed with Overripe Pear Sauce”, “Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip”, and “Beer and Bread porridge with Salted Caramel Ice Cream”.
In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund’ passion and respect for ingredients, nature and the land.
The New York Times says:
“The Danish chef Mads Refslund provides plenty of practical advice for using food waste in his new book, “Scraps, Wilt & Weeds.” There are recipes using often discarded items — like cabbage cores, potato skins and carrot tops — as well as tips for making preserved lemons from juiced halves and ways to use overripe fruit.”
“Don’t toss those brewed coffee grounds: Save them to flavour ice creams and custards. The book covers food safety, defines what “sell by” dates really mean and offers guidance on the best leftovers to take home from restaurants. A small section on foraging is included: “Scraps, Wilt & Weeds.”
Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty” by Mads Refslund and Tama Matsuoka Wong (Grand Central Life & Style, $35).
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