Bread is Gold

Bread is Gold is not merely a cook­book; it is a text chal­leng­ing the estab­lished rela­tion­ship between the kitchen and the trash bin, a mini work­shop inside the kitchens of some of the best chefs —forty-five of the plan­et’s top culi­nary talents — a roster that includes Daniel Humm, René Redzepi, Alain Ducasse, and Ferran Adrià — to address the crisis of global food waste.

This is a book of prac­ti­cal philos­o­phy. Bottura’s project is the eleva­tion of the ​“wasted” ingre­di­ent, proving that great cuisine requires imag­i­na­tion, not budget. It collects over 150 inspir­ing recipes, each designed to trans­form common, over­looked elements — stale bread, vegetable tops, left­over rice — into sophis­ti­cated three-course meals.

The philos­o­phy is stated directly by Bottura: ​“To feed the planet, first you have to fight the waste.” The result­ing recipes move from the simple and econom­i­cal to the inno­v­a­tive, but all share the funda­men­tal goal of cooking well while living sustain­ably. The book is an essen­tial resource for any home cook looking to embrace a more thought­ful and deli­cious method, proving that the extra­or­di­nary can be rendered from the humblest of remnants.