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.
About the Author
TARA DUGGAN is a staff writer for the "San Francisco Chronicle"'s Food & Wine section and the author of three previous cookbooks, including "The Blue Bottle Craft of Coffee" and "The Working Cook." A graduate of the California Culinary Academy, she is the recipient of a James Beard Foundation Journalism Award. Her writing has appeared in "The New York Times," "The Denver Post," "The Chicago Tribune," and "The Toronto Star." Tara, her husband, and their two daughters live in San Francisco and enjoy spending time on her family's off-the-grid farm in Northern California, where she gets ideas for what to do with all kinds of kitchen scraps.
“A love song to vegetables, Root-to-Stalk Cooking is destined to become a classic. As a farmer, I love Duggan’s no-waste approach to cooking vegetables—they aren’t easy to grow, and every part should be celebrated; this book shows you how to pull that feat off, beautifully.”
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