Cornersmith: Salads & Pickles: Vegetables with more taste & less waste

About this book

Preserving using up and seasonal eating is the Cornersmith way. Since opening their neighbourhood caf in Sydney in 2011 Alex Elliott-Howery and Sabine Spindler have been committed to sustainability. Their recipes put veggies first with dishes such as black bean and spring slaw tortillas. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts or make a tabbouleh with leftover veg ahead of time for an autumnal evening. Cornersmith reinvents everyday sides with pickled veg which can be stored for up to six months. In Cornersmith: Salads & Pickles Alex and Sabine share their passion for cooking with minimal waste. In four chapters each dedicated to a season Cornersmith shows us the best way to use seasonal produce before rounding off with three salad dressing fermenting and pickling guides and innovative ways to use kitchen scraps such as using fruit peel to flavour oils. These recipes arent about dieting instead Cornersmith is a must have for anyone interested in the food waste management trend providing a road map for the future of food.