‘Cooking with food scraps can maximise nutrition, minimise wastage’
In his latest book, Second Meals, veteran Chef Davinder Kumar shares recipes created from stems, peels and stalks
Did you know that peels, stems and stalks conventionally dumped into the dustbins in a majority of households can be converted into scrumptious meals? If not, it is time you got hold of a book that guides you to delicious ways to maximise nutrition and minimise food wastage which also results in a reduction in food wastage apart from being environment-friendly.
Penned by Chef Davinder Kumar, lovingly known as Chef DK, Second Meals (Shubhi Publications) has 150 recipes which have been tried out personally by the veteran chef over five decades of his professional journey. In fact, all the recipes in this Coffee Table Book have been written in a manner that makes it easy to follow. To make preparation simple and easy, the ingredients have been listed in the order in which they are to be used. The book was launched by journalist-author Vir Sanghvi at Le Meridien New Delhi on Thursday afternoon.
“The art of cooking with food scraps is a way and style that encourages cooking and eating every part of vegetables and fruits. It is the key to maximise nutrition and minimise food wastage. The recipes in Second Meals promote mindful thinking besides being environment-friendly and provide innovative options to use food scraps,” shared Chef Davinder Kumar, Vice President - F&B (Production), Le Meridien, New Delhi and President, Indian Culinary Forum (ICF).
Also present at the book launch were veteran hoteliers KB Kachru and VK Oberoi, former Tourism Minister Alphons Joseph Kannanthanam, classical dancers Shovana Narayan and Sharon Lowen, classical vocalist Meeta Pandit, food critic Dr Pushpesh Pant, FDCI president Sunil Sethi, artist Manisha Gawade, Chef Sabyasachi Gorai among many other dignitaries from the hospitality industry.
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