A playful, waste-free approach to cooking everything you buy
Too Good To Waste is your guide to making the most of every ingredient—peels, skins, stems, stale bits, and all. Author Victoria Glass reimagines what we usually toss, transforming scraps and leftovers into delicious dishes that are full of creativity and flavor.
From Pumpkin Skin Chutney and Seed Energy Balls to Treacle Tart with Brown Bread Ice Cream and Strawberry Top Tea, this book is packed with inventive ways to cook more sustainably. With practical tips, clever recipes, and a fresh look at what belongs in your pantry (not your compost), Too Good To Waste turns food waste into opportunity—and fun.
Who’s it for?
Perfect for thrifty home cooks, sustainability-minded eaters, and anyone looking to reduce waste while eating more creatively and deliciously.
Spices to pair with this cookbook:
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Cinnamon (Cassia or Ceylon): Versatile for both sweet desserts and savory peel-based broths
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Ginger Powder: Ideal for perking up fruit scraps, chutneys, and sauces
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Coriander Seed: Adds brightness to pickled stems, teas, and roasted odds and ends
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Chili Flakes: A flexible heat booster for crisps, chutneys, and roast veggie bits
- Cloves: Warm, sweet, and perfect for infused vinegars, broths, or syrupy preserves