"Use It All" by Alex Elliott-Howery and Jaimee Edwards serves as a guide to modern culinary wisdom, drawing inspiration from their experiences at Cornersmith, a food community advocating for local and ethical food practices. Structured around weekly seasonal shopping baskets comprising a variety of fresh produce, pantry staples, and protein sources, the book presents over 230 recipes that embrace the whole ingredient, from root to stem, skin to seed, and nose to tail. Providing waste reduction tips for transforming tired produce or offcuts into special creations such as pickles, preserves, sauces, stocks, and ferments, the aim is to empower readers to buy less, choose whole ingredients, and utilize everything, leading to savings in money, time, and environmental impact. Suitable for cooks of all levels, including beginners and experienced individuals, as well as vegans or omnivores, families, or singles, the book also celebrates the joy and creativity inherent in cooking with seasonal and local ingredients.

Paperback, 288 pages