Root-to-Stalk Cooking

Ebook $12.99

Ten Speed Press | Aug 13, 2013 | 208 Pages | ISBN 9781607744139

  • Paperback$22.00

    Ten Speed Press | Aug 13, 2013 | 208 Pages | 7-1/2 x 9-1/4 | ISBN 9781607744122

  • Ebook$12.99

    Ten Speed Press | Aug 13, 2013 | 208 Pages | ISBN 9781607744139

Praise

“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

Table Of Contents

Introduction

1   Roots  
Beets • Turnips • Radishes • Carrots • Potatoes
2   Bulbs & Stems  
Asparagus • Celery • Fennel • Leeks
3   Leaves  
Cabbage • Chard • Kale • Herbs •
Romaine Lettuce
4   Flowers  
Artichokes • Squash Blossoms • Broccoli • Cauliflower
5   Seeds 
Corn • Fava Beans • Peas
6   Fruit  
Apples • Avocados • Butternut Squash • Citrus • Tomatoes • Watermelon
 
Recipes by Type  
Acknowledgments  
About the Author  
Index

Also by Tara Duggan

Beaks & Geeks
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