Root to stalk cooking: the art of using the whole vegetable
(Book)
Author:
Published:
Berkeley : Ten Speed Press, [2013].
Physical Desc:
201 pages : color illustrations ; 24 cm
Status:
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.
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.
Copies
Location
Call Number
Status
Central
641.65 D866 2013
On Shelf
Galt
641.65 D866 2013
On Shelf
Rancho Cordova
641.65 D866 2013
On Shelf
Valley Hi-North Laguna
641.65 D866 2013
On Shelf
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Subjects
LC Subjects
Other Subjects
More Details
Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9781607744122, 9781607744122, 1607744120
Notes
General Note
Includes index.
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Citations
APA Citation (style guide)
Duggan, T. (2013). Root to stalk cooking: the art of using the whole vegetable. First edition. Berkeley, Ten Speed Press.
Chicago / Turabian - Author Date Citation (style guide)Duggan, Tara. 2013. Root to Stalk Cooking: The Art of Using the Whole Vegetable. Berkeley, Ten Speed Press.
Chicago / Turabian - Humanities Citation (style guide)Duggan, Tara, Root to Stalk Cooking: The Art of Using the Whole Vegetable. Berkeley, Ten Speed Press, 2013.
MLA Citation (style guide)Duggan, Tara. Root to Stalk Cooking: The Art of Using the Whole Vegetable. First edition. Berkeley, Ten Speed Press, 2013.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
721b544c-762d-9e7c-61c2-c1f6ad21a041
Record Information
Last Sierra Extract Time | Apr 12, 2024 08:08:44 PM |
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Last File Modification Time | Apr 12, 2024 08:09:33 PM |
Last Grouped Work Modification Time | Apr 20, 2024 02:11:00 AM |
MARC Record
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020 | |a 9781607744122 | ||
020 | |a 9781607744122 | ||
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250 | |a First edition. | ||
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