Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]
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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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Tara Duggan. (2013). Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Tara Duggan. 2013. Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Tara Duggan, Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]. Clarkson Potter/Ten Speed, 2013.
MLA Citation (style guide)Tara Duggan. Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]. Clarkson Potter/Ten Speed, 2013.
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- bioText: 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.
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- fullDescription
- 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. - reviews
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- source: Novella Carpenter, author of Farm City
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"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."
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- source: Paula Wolfert, author of The Food of Morocco and Mediterranean Grains and Greens
- content: "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."
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- source: Daniel Patterson, chef-owner of COI restaurant
- content: "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."
- premium: False
- source: Kim Severson, New York Times Atlanta bureau chief and author of Cook Fight
- content: "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."
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- source: Sam Mogannam, author of Bi-Rite Market's Eat Good Food
- content: "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."
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June 3, 2013
The main draw of this thoughtful, plant-centric (not strictly vegetarian) volume by San Francisco Chronicle contributor Duggan (The Working Cook, The Blue Bottle Craft of Coffee) is its collection of creative ideas for preparing a wide variety of vegetables (and fruits). And the fact that many—but not all—recipes offer suggestions for using parts of ingredients that typically wind up in the compost is a great bonus. The author organizes the chapters by type of veggie (“Roots & Tubers,” “Bulbs & Stems,” “Leaves,” and so on), and offers more than 65 straightforward recipes, such as a carrot slaw with Greek yogurt, lemon, and coriander; crispy fried leek greens; and Gialina’s Kale and Farro Salad with Avocado—perfect for anyone trying to cook up the contents of a CSA box. Of course, there are also plenty of dishes that use ingredient parts that are typically thrown away, like carrot-top salsa verde with roasted root vegetables; chard-stalk hummus; and shaved-broccoli-stalk salad with lime and cotija. It’s an eye-opening education for those seeking to embrace the waste-not food-preparation ethos.
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July 1, 2013
Any cook preparing vegetables knows well that the sink soon overflows with peelings, roots, skins, and cores that are too dirty, dry, fibrous, tough, or bitter to include in a dish. But Duggan has found some creative ways to incorporate many of these scraps usefully instead of relegating all of them to the garbage bag or compost heap. Carrot tops form the base of a tangy Italian salsa verde to dress roasted root vegetables. Broccoli stalks yield a good pasta sauce. Unshelled fava beans can be grilled so that even their pods turn edible. Apple peelings infuse bourbon with a lovely fruitiness. No one can call this a vegetarian cookbook; nevertheless, when meat appears here, as often it does, it plays a supporting role. One of Duggan's most intriguing ideas combines potato peelings with a modicum of bacon fat and some herbs and spices for a wonderfully crispy appetizer or snack.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)
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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.
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