Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
Recipes that make use of the parts of vegetables that typically get thrown away, with tips for making the most of seasonal ingredients to stretch the kitchen dollar.
Upcoming Root to Stalk Cooking Events
August 28, 2013 6:30-7:30 p.m.
Book signing and talk at Omnivore Books
3885a Cesar Chavez Street, San Francisco, California 94131
August 31, 2013 12 p.m.
Cooking demo and book signing at the Ferry Plaza Farmers Market
1 Ferry Building, San Francisco, California 94111
Sept. 5, 2013 6-8 p.m.
Book signing and small bites at Alley Cat Books
3036 24th Street, San Francisco, California 94110
Sept. 21, 2013 time 10:30-11:30 a.m.
Cooking demo and book signing at Marin Country Mart Farmers Market
2257 Larkspur Landing Circle, Larkspur 94939
Sept. 28, 2013 10-11 a.m.
Cooking demo and book signing at the Point Reyes Station Farmers Market
Toby’s Feed Barn, 11250 California 1, Point Reyes Station, CA
What they’re saying about Root to Stalk Cooking
“August’s Best Food and Drink Releases: It’s not very often a cookbook fundamentally changes the way I approach food, but Tara Duggan’s Root-to-Stalk Cooking did just that.”
Food & Wine
One of the “Best New Vegetable Cookbooks: San Francisco Chronicle journalist Tara Duggan uses parts of vegetables other cooks might throw away…Inspired by the nose-to-tail movement, she suggests ways to eke out flavor from every part of a vegetable.”
Wall Street Journal
“Dives deep into CSA boxes and crisper drawers to offer inventive ways to use the “offal” of the vegetable kingdom (think: radish leaves and fennel stalks) to delicious effect.”
“A new cookbook you should take to the farmers’ market.”
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Waffles: Fun Recipes for Every Meal (Weldon Owen, 2011).
The Working Cook: Fast and Fresh Meals for Busy People (San Francisco Chronicle Press, 2006).