“Anne-Marie Bonneau’s new book is a timely and much-needed resource. We love the way she gives us manageable, actionable steps so that we can waste less in our own day-to-day lives. What’s more, we can’t wait to try recipes like Takeout-Style Chana Masala and Eat-All-Your Vegetables Pancakes.”
–Tracy, Dana, Lori, and Corky Pollan, New York Times bestselling authors of Mostly Plants
“The choices we make in our kitchen profoundly affect our environment. Anne Marie’s insightful words and flavorful recipes will help you find your best path forward.”
–Chef Michael Smith, bestselling author of Real Food, Real Good
“The sobering facts surrounding food and plastic waste cannot be denied. Anne-Marie’s encouraging, smart, practical, and delicious reduction strategies are simple enough to be implemented immediately in the home. This book is brimming with: genius uses for typically discarded products like nut pulp and vegetable peels, empowering recipes for homemade staples like apple cider vinegar and mustard, and a no-holds-barred enthusiasm for the never ending uses of a glass jar.”
–Laura Wright, author of The First Mess
“In The Zero-Waste Chef, Anne-Marie makes cutting back on waste more fun and accessible than ever. Her helpful tips, anecdotes, and delicious recipes will have you clamoring to “cook like a grandma” and reduce your waste in the kitchen, benefiting your health, your wallet, and the planet in the process.”
–Jeanine Donofrio, author of Love and Lemons Every Day
“No matter where you are on your zero-waste journey, this cookbook will inspire you from start to finish. Beautifully written and illustrated, The Zero-Waste Chef is filled with approachable recipes and wisdom for real life in a sustainable kitchen.”
–Aimée Wimbush-Bourque, author of Brown Eggs and Jam Jars
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