Baking an Impact: Small Changes for More Sustainable Baking

In this book, Chef Genevieve Meli addresses food waste at a micro-level for home bakers, guiding them through simple ways to make the very most of local, sustainable ingredients. With 100 new recipes for every level, readers will use classic baking and pastry techniques to pair traditional ingredients like chocolate, wheat flour, and cream, with ones they may commonly discard, like banana peels, soured milk, and used coffee grinds. They will also learn about alternative ingredients and why they may be more sustainable and nutritious options, exploring nut flours, whole grains, and homemade vinegars. Each recipe is accompanied by a full color photograph to inspire home bakers to embrace decadence in both flavor and presentation.