This book offers ideas for reusing leftovers, just by adding a few extra ingredients and changing its presentation, or rather, turning it into a liquid.It includes recipes for salads, soups, entrees, and even desserts. It is an excellent tool to save time, money, and effort without losing complex tastes in recipes.
Véronique Monstserrat Estremo studied gastronomy at the University of the Claustro de Sor Juana. In 2011, she edited the Encyclopedic Dictionary of Mexican Gastronomy, one of the most extensive reference books about Mexican cooking. She has worked on the editorial process of more than 80 cookbooks for which he has won various awards, including a Gourmand World Cookbook Award.