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Root to stalk cooking: the art of using the whole vegetable

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Description
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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ISBN:
9781607744122
9781607744139
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Grouping Information

Grouped Work ID721b544c-762d-9e7c-61c2-c1f6ad21a041
Grouping Titleroot to stalk cooking the art of using the whole vegetable
Grouping Authortara duggan
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2023-01-29 03:24:26AM
Last Indexed2023-01-29 04:08:27AM

Solr Fields

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0
accelerated_reader_reading_level
0
author
Duggan, Tara
author_display
Duggan, Tara
available_at_catalog
Central
Galt
South Natomas
Sylvan Oaks
detailed_location_catalog
Central
Galt
South Natomas
Sylvan Oaks
display_description
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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
721b544c-762d-9e7c-61c2-c1f6ad21a041
isbn
9781607744122
9781607744139
itype_catalog
Adult Book Non-Fiction
last_indexed
2023-01-29T12:08:27.078Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.65 D866 2013
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
Galt
South Natomas
Sylvan Oaks
primary_isbn
9781607744122
publishDate
2013
publisher
Clarkson Potter/Ten Speed
Ten Speed Press
recordtype
grouped_work
subject_facet
Cookbooks
Cooking (Vegetables)
title_display
Root to stalk cooking : the art of using the whole vegetable
title_full
Root to stalk cooking : the art of using the whole vegetable / Tara Duggan ; photography by Clay McLachlan
Root-to-Stalk Cooking The Art of Using the Whole Vegetable [A Cookbook]
title_short
Root to stalk cooking
title_sub
the art of using the whole vegetable
topic_facet
Cooking & Food
Cooking (Vegetables)
Nonfiction

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ils:.b22274492BookBooksFirst editionEnglishTen Speed Press[2013]201 pages : color illustrations ; 24 cm

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