Books · Nothing in the Fridge? · Book 3
Leftovers Reinvented
Cook it once. Love it twice.
Yesterday’s rice, the last of the mash, half a roast chicken, the tired vegetables and the cheese ends. In professional kitchens nothing is wasted, and French chef Aurélie shows you how: 25 base recipes, each with 5 declinations, to turn leftovers into dinners people actually ask for.
- 25 chef recipes + 1 bonus, 150+ ways to make them
- 50 pages · e-book (PDF), instant download
- Metric & US measures · allergens on every recipe
- Chef's tips · cuts at real size · kitchen vocabulary · food-safety sheet
Prices in AUD. Want the recipe cards too? Save with a bundle.
Real pages from the book
Every recipe is one page: ingredients in metric and US, short steps, a chef's tip and 5 easy ways to change it. Click a page to see it bigger.
The recipes
Leftover Rice
- Fried Rice
- Arancini
- Black Bean & Chorizo Burritos
- Rice Salad
- Baked Rice Gratin
Potatoes
- Potato Croquettes
- Mash Potato Pancakes
- Leftover Potato Hash
- Leftover-Mash Gnocchi
- Potato Salad
Roasts
- Carcass Stock & Soup
- Quesadillas
- Creamy Chicken & Mushroom
- Pulled Leftover Roast
- Leftover Roast Ragù
Vegetables
- The Soup Formula
- My Zucchini Fritters
- Fridge Gratin
- My Pickles
- My Vegetable Rosace Tart
Odds & ends
- Fruit Crumble
- Compote & Quick Jam
- Fromage Fort
- Pesto from Anything
- Pastry Offcuts
- Candied Peel & Rind Bonus
A free recipe from this book
The full page, exactly as it is in the book.
You know before you start
Budget
💲 cheap · 💲💲 moderate · 💲💲💲 treat
Hands-on time
The time you're actually working, e.g. "10 min hands-on · 40 min in the oven".
Chef-tested
Written by a professional chef with 10+ years in real kitchens, not a content farm.
Chef Aurélie
French chef, trained in France (BTS Hôtellerie-Restauration), then cook, head chef of a traditional Mexican restaurant and FIFO mining-camp chef in Australia. These books are the tricks of professional kitchens, written so anyone can follow them.
Read my story
