Cinda Chavich

I wanted to like this book. I certainly like the concept: who wouldn't want to be able to cook a tasty dish using what they've already got on-hand? It was a treasured skill amongst our (great-) grandmothers, but it definitely hasn't been passed down. So I was really looking forward to getting my hands on this! And it was... Disappointing.

I don't recall seeing a section on how to shop, beyond a vague "have a specific plan for everything you buy". (Incidentally, Kitchen Karate, which is an online set of tutorials for improvisational meal prep, suggests two handfuls of vegetables, one cupped handful of grains & 1 palm of protein, per person, per meal).

Mostly, the book consists of a listing of ingredients & ideas/recipes of what to do with them. It's a compilation of Google searches.

I was particularly hoping that the author would get into the topic of not just reducing the volume of waste that we generate, but also the type; getting us to reconsider what we think of as waste in the first place. For example: corn-on-the-cob yields tea (from the silk), papillote-style wrappers for grilling fish (the inner husk), & stock (from the cob). But that's an example I learned myself through Google searches: Cavich never explores this territory.

(One thing Google isn't always so good about is answering questions of wisdom: is it wise to use gnawed cobs for stock? Assuming it is, how long should one cook it/how much should it be simmered down? Authorial research would be a valuable boon for questions like this.)
I suppose, if your internet connection is unreliable, this book might be a worthwhile addition to your bookshelf? But I feel like I'm stretching for that.… (altro)