Cornersmith (Paperback)

Salads & Pickles: Vegetables with more taste & less waste

By Alex Elliott, Sabine Spindler

Murdoch Books, 9781743369241, 224pp.

Publication Date: January 8, 2019

List Price: 28.99*
* Individual store prices may vary.

Description

Preserving, using up and seasonal eating is the Cornersmith way. Since opening their neighbourhood café 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 aren’t 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.


About the Author

Sabine Spindler, known as the 'waste warrior', is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry.



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

"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste."
 - Publisher's Weekly


"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste."

- Publisher's Weekly