Waste-free kitchen handbook A guide to eating well and saving money by wasting less food

Almost 40 percent of all food in the United States does not get eaten, with the average American throwing away an average $30 of food each month. In her first book, Gunders, staff scientist at the Natural Resources Defense Council, aims to turn this habit around by educating readers on food waste and suggesting ways for reducing waste at home. While some of the author's ideas may seem like common sense, Gunders starts with easy changes and works her way up to the more involved, such as canning and composting. The first section covers strategies for everyday life including making a meal plan and grocery list, keeping foods fresh, and getting creative with ingredients and leftovers. Especially useful are the explanations of what parts of the refrigerator are best to store which foods, how expiration dates work (or don't), and when food is (and isn't) safe to eat. The author also includes a selection of recipes that feature creative ways to use up leftover foods, as well as a directory of various items and their optimal storage methods. VERDICT A concise, easy-to-follow guide with tips that range from basic to advanced.-Melissa Stoeger, Deerfield P.L., IL © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.