The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More

The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More - Hardcover

$29.00
Sale price  $29.00 Regular price 
Skip to product information
The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More

The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More - Hardcover

by Benoît Castel
$29.00
Sale price  $29.00 Regular price 

Book Overview

"Introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes...combines organic garden produce with a sustainable perspective." --Foreword Reviews

75 recipes cover a range of seasonal dishes as well as pantry essentials for eating all year round and avoiding any kind of waste.

In Seasonal Pantry, French artisan baker Benoît Castel shares recipes that respect the seasons as well as your budget. This simple and seasonal approach to cooking reduces waste: every crumb of leftover bread is used, and apples are consumed to the core.

Inside, you'll a collection of homemade recipes to make simple meals you can save and savor throughout the year. ?
    Vegetables from the garden (pickled carrots, aubergine caviar, tomato sauce) Fruits from the orchard (apricot jam, pear caramel syrup, apple sauce). Condiments made from cereals, dried fruit, and grains (mustard, pesto, salted dried fruit) Milk and plant-based dairy products (almond milk, yogurt, raspberry butter) Easy to dress doughs (pie crusts, quiches, profiteroles ) Leftover bread preparations (biscotti, croutons)
ISBN9781962098373
Author Benoît Castel
PublisherTra Publishing
GenreFood & cooking
FormatHardcover
PublishedMay 2026
LanguageENG- English
Pages220
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

1% fer Each of the Seven Seas

Every purchase sends 7% of our profits to The Ocean Cleanup. No fine print, no opt-in — just how we sail.

Whoever Ye Be, Welcome Aboard

Queer lit, music, art, philosophy, fiction — stories for every kind of soul. Come as ye are, matey.

About Benoît Castel

Benoit Castel's pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.

You may also like