The Art of Using the Whole Vegetable
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.
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I first got really into food, and vegetables, during several years my parents were stationed with the military in Naples, Italy. My brother, Ben, and I were in college in the United States, but we spent as much time in Italy as we could, drinking cappucci, as they call...
Novella Carpenter, author of Farm City
“Tara Duggan has written a truly useful cookbook filled with great, easy-to-execute recipes. I learned something new on almost every page. I especially liked her advice on using parts of vegetables that many cooks discard.”
Paula Wolfert, author of The Food of Morocco and Mediterranean Grains and Greens
“This is a wonderful, forward-looking book. It’s not only filled with fantastic recipes that you can cook by rote, but also with new ways of looking at your ingredients. It will make anyone’s cooking more efficient and, most importantly, more delicious.”
Daniel Patterson, chef-owner of COI restaurant
“From fortifying a smoky chowder with corn cobs, blending chard stalks into hummus, or turning apple cores into cocktails, Root-to-Stalk Cooking is more than a lesson in kitchen economy. It’s a book that offers sophisticated flavors and ingenious combinations in recipes that actually work. You never have to feel guilty about throwing away apple peels or leek greens again.”
Kim Severson, New York Times Atlanta bureau chief and author of Cook Fight
“As a chef, grocer, and advocate of reducing food waste, I found Root-to-Stalk Cooking to be very inspiring and full of useful information. The tips and recipes are simple to execute for anyone interested in reducing their impact on the environment in nutritious and delicious ways. Who knew you could make salsa verde from carrot tops and have it taste so good? Tara’s recipes are destined to be classics in every conscious eater’s home.”
Sam Mogannam, author of Bi-Rite Market’s Eat Good Food