Read Up On Cutting Kitchen Waste In These Cookbooks

At Miller Union in Atlanta, apple skins and cores are turned into jelly for a poultry dish, spring onion tops spike cream sauces and vegetable stems (from kale to collards) end up in stews, braises and more. Steven Satterfield is such a steadfast believer in root-to-leaf cooking at his restaurant that he decided to devote an entire cookbook to the topic. Check out his and the other books...