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Root-To-Stalk Cooking: The Art of Using the Whole Vegetable

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Root-To-Stalk Cooking: The Art of Using the Whole Vegetable Cover

 

Synopses & Reviews

Publisher Comments:

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.

Make the Most of Your Produce!

Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful.

Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork.

Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

Review:

"The main draw of this thoughtful, plant-centric (not strictly vegetarian) volume by San Francisco Chronicle contributor Duggan (The Working Cook, The Blue Bottle Craft of Coffee) is its collection of creative ideas for preparing a wide variety of vegetables (and fruits). And the fact that many — but not all — recipes offer suggestions for using parts of ingredients that typically wind up in the compost is a great bonus. The author organizes the chapters by type of veggie ('Roots & Tubers,' 'Bulbs & Stems,' 'Leaves,' and so on), and offers more than 65 straightforward recipes, such as a carrot slaw with Greek yogurt, lemon, and coriander; crispy fried leek greens; and Gialina's Kale and Farro Salad with Avocado — perfect for anyone trying to cook up the contents of a CSA box. Of course, there are also plenty of dishes that use ingredient parts that are typically thrown away, like carrot-top salsa verde with roasted root vegetables; chard-stalk hummus; and shaved-broccoli-stalk salad with lime and cotija. It's an eye-opening education for those seeking to embrace the waste-not food-preparation ethos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.

In this era of vegetable obsession, our home vegetable gardens and farmers markets offer forests of leafy greens, emerald stalks, and plump squash. And yet, in the kitchen, most people cut, peel, trim, and throw away half of their produce. Focusing on the overlooked parts — broccoli stalks, fennel fronds, artichoke leaves, and even carrot tops — Root-to-Stalk Cooking reveals a whole new world of flavors while reducing waste and saving money. Watermelon rinds transform into Thai Watermelon Salad, cumin-toasted squash seeds are sprinkled over Roasted Winter Squash Soup, and leek tops that normally would go straight to the compost bin star in Leek Greens Stir Fry with Salty Pork. By thinking differently about the produce we buy and grow, Root-to-Stalk Cooking allows roots, stems, leaves, and seeds to take their rightful place at the table.

About the Author

Tara Duggan is a regular contributor to the San Francisco Chronicle and the New York Times Bay Area Report, and the recipient of a James Beard Foundation Award for food journalism. She is the author of The Working CookWaffles, Any Time; and The Burger; and the co-author of The Blue Bottle Craft of Coffee. She lives in San Francisco with her husband and two daughters and spends weekends at her family's off-the-grid organic farm in Mendocino, where she gets ideas for what to do with all kinds of kitchen scraps.

Table of Contents

Introduction

1   Roots  

Beets • Turnips • Radishes • Carrots • Potatoes

2   Bulbs & Stems  

Asparagus • Celery • Fennel • Leeks

3   Leaves  

Cabbage • Chard • Kale • Herbs •

Romaine Lettuce

4   Flowers  

Artichokes • Squash Blossoms • Broccoli • Cauliflower

5   Seeds 

Corn • Fava Beans • Peas

6   Fruit  

Apples • Avocados • Butternut Squash • Citrus • Tomatoes • Watermelon

 

Recipes by Type  

Acknowledgments  

About the Author  

Index   

Product Details

ISBN:
9781607744122
Subtitle:
The Art of Using the Whole Vegetable
Author:
Duggan, Tara
Publisher:
Ten Speed Press
Subject:
Vegetables
Subject:
Cooking and Food-Natural Healing
Edition Description:
Trade paper
Publication Date:
20130813
Binding:
Paperback
Language:
English
Pages:
208
Dimensions:
9.26 x 7.54 x 0.68 in 1.32 lb

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Featured Titles » General
Home and Garden » Gardening » Vegetable
Humanities » Philosophy » General

Root-To-Stalk Cooking: The Art of Using the Whole Vegetable New Trade Paper
0 stars - 0 reviews
$22.00 In Stock
Product details 208 pages Ten Speed Press - English 9781607744122 Reviews:
"Publishers Weekly Review" by , "The main draw of this thoughtful, plant-centric (not strictly vegetarian) volume by San Francisco Chronicle contributor Duggan (The Working Cook, The Blue Bottle Craft of Coffee) is its collection of creative ideas for preparing a wide variety of vegetables (and fruits). And the fact that many — but not all — recipes offer suggestions for using parts of ingredients that typically wind up in the compost is a great bonus. The author organizes the chapters by type of veggie ('Roots & Tubers,' 'Bulbs & Stems,' 'Leaves,' and so on), and offers more than 65 straightforward recipes, such as a carrot slaw with Greek yogurt, lemon, and coriander; crispy fried leek greens; and Gialina's Kale and Farro Salad with Avocado — perfect for anyone trying to cook up the contents of a CSA box. Of course, there are also plenty of dishes that use ingredient parts that are typically thrown away, like carrot-top salsa verde with roasted root vegetables; chard-stalk hummus; and shaved-broccoli-stalk salad with lime and cotija. It's an eye-opening education for those seeking to embrace the waste-not food-preparation ethos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.

In this era of vegetable obsession, our home vegetable gardens and farmers markets offer forests of leafy greens, emerald stalks, and plump squash. And yet, in the kitchen, most people cut, peel, trim, and throw away half of their produce. Focusing on the overlooked parts — broccoli stalks, fennel fronds, artichoke leaves, and even carrot tops — Root-to-Stalk Cooking reveals a whole new world of flavors while reducing waste and saving money. Watermelon rinds transform into Thai Watermelon Salad, cumin-toasted squash seeds are sprinkled over Roasted Winter Squash Soup, and leek tops that normally would go straight to the compost bin star in Leek Greens Stir Fry with Salty Pork. By thinking differently about the produce we buy and grow, Root-to-Stalk Cooking allows roots, stems, leaves, and seeds to take their rightful place at the table.

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