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

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

Tara Duggan


A cookbook that includes greater than sixty five recipes that utilize the components of greens that sometimes get thrown away, together with stalks, tops, ribs, fronds, and stems, with artistic assistance for benefiting from seasonal materials to stretch the kitchen dollar.

Make the main of Your Produce!

Don’t discard these carrot tops, broccoli stalks, potato peels, and pea pods. the key that inventive eating place cooks and thrifty great-grandmothers proportion is that those, and different universal kitchen scraps, are either fit to be eaten and fantastically flavorful.

Root-to-Stalk Cooking offers savvy chefs with the foundation, information, and methods to remodel trimmings into scrumptious food. Corn husks and cobs make for wealthy Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and fresh Thai Watermelon Salad, and velvety eco-friendly leek tops megastar in Leek vegetables Stir Fry with Salty red meat.

Featuring sixty-five recipes that remember the complete vegetable, Root-to-Stalk Cooking is helping you get the main from your seasonal constituents. by utilizing husks, roots, skins, cores, stems, seeds, and rinds to their complete strength, you’ll find a entire new international of flavors whereas lowering waste and saving funds.

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