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

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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 Update2021-05-15 02:27:52AM
Last Indexed2021-05-15 02:59:49AM
Novelist Primary ISBN9781607744139

Solr Details

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authorTara Duggan
author_displayDuggan, Tara
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Belle Cooledge
Central
Fair Oaks
Sylvan Oaks
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Belle Cooledge
Central
Fair Oaks
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.

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subject_facetCookbooks
Cooking (Vegetables)
title_displayRoot to stalk cooking : the art of using the whole vegetable
title_fullRoot 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_shortRoot to stalk cooking
title_subthe art of using the whole vegetable
topic_facetCooking & Food
Cooking (Vegetables)
Nonfiction