I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO shares how to properly identify and repurpose waste in vegan cooking in the book “Zero Waste.” 

The Synopsis

Zero Waste closes the production circle, and it does so with a blunt premise: this is not about leftover cookery, it is about controlled second fermentations.

The first chapter is a map: what waste this kitchen actually produces. Okara from tofu and plant-based non-dairy, the residues of koji and primary fermentations, the trimmings of cured non-cold cuts and non-cheeses.

Then three routes. Waste as ingredient: okara as the protagonist, the whey of non-cheeses with its active acidity, fermented lees as umami concentrates, rinds and offcuts as concentrated aromas. Waste as fermentation substrate, the most technical part: koji on okara, prolonged whey fermentation, secondary amino sauces from garum lees, spent koji put back to work. Waste as compost, with the practice of composting fermented materials and the problems it raises.

A chapter of zero waste recipes with an identity of their own, not fallback dishes. And a closing chapter on the complete cycle, with a map of the flow of matter and the case for holding the system together rather than the sum of its parts.

THE REVIEW

Another fantastic entry in the vegan cookbook series, the author perfectly captures the need to make every ounce of the products used feel like it’s actually being used. The book highlights the need to identify waste from the materials and processes in previous books, such as the use of Koji and fermented items, and to find uses for that waste in other areas. The author’s straightforward writing lets the reader view the process scientifically while also feeling the passion and respect for the Earth and nature from which these products come, which helps the reader appreciate these items more.

The balance the Author found after identifying where this could be found was great to see come to life on the page. Well, some ways can be repurposed and utilized in other preparation techniques and even recipes for which there are entire chapters dedicated to it, in other ways, this way can be used as fertilizer or other material to help grow and repurpose these products to make new products, highlighting a circle-of-life moment that shows everything has a purpose.

THE VERDICT

Thoughtful, memorable, and engaging, Author Nemo‘s “Zero Waste” is a must-read entry in this vegan cookbook series. Readers with an interest in vegan cooking and learning the scientific processes for making these recipes, as well as readers who enjoy non-fiction books as a whole, will be fascinated and invested in the author’s work and will see how the previous entries in the series all come together to highlight how nothing created or formed needs to be wasted. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.