Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong LEC 49th Shelf

49th Shelf

and other facilities

but more effective than conventional

Capacity: 67 L

or—devastatingly—to be seen and judged

Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong LEC 49th ShelfInventive and delicious food, made from what most people throw away, by the co founder of the celebrated Danish restaurant, Noma. Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world renowned Danish restaurant, using local ingredients in a sustainable, no waste fashion. Using scraps from vegetables, fruits and animal proteins food that would normally go to waste Refslund creates beautiful and