Root to Stalk CookingRoot-to-Stalk Cooking: The Art of Using the Whole Vegetable
This compendium of creative recipes make use of the parts of vegetables that typically get thrown away, and gives new ideas for making the most of seasonal ingredients.

Book Trailer Here’s a quick video on what the book is about.

Buy the book at the below links:
Barnes & Noble

What they’re saying about Root to Stalk Cooking

Food&Wine Best of the Best Vol. 17
Included in Food&Wine magazine’s cookbook featuring the 25 Best Cookbooks of 2014.
“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.”

Tasting Table
“A new cookbook you should take to the farmers’ market.”

Other Books

relae coverRelæ: A Book of Ideas (Ten Speed Press, 2014) A gorgeous, impeccably designed cookbook from one of Denmark’s star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae. Chef Christian F. Puglisi’s deeply imaginative, plant-centric cooking has earned him a Michelin star and the respect of top chefs from around the world. Tara assisted in the writing and editing of this debut cookbook, which was nominated for 2015 cookbook awards from both the James Beard Award and the Association of Culinary Professionals.

modern_art_dessertsModern Art Desserts (Ten Speed Press, 2013) is the brainchild of Caitlin Freeman, head pastry chef of Blue Bottle Coffee. After years spent crafting unique and delicious pastries in the SFMOMA’s Rooftop Garden Cafe, she’s collected her recipes into one user-friendly guide. Tara worked with Caitlin on the editing of this book.




The Blue Bottle Craft of Coffee (Ten Speed Press, 2012) One of the country’s most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Tara co-authored this book.

Waffles: Sweet and Savory Recipes for Every Meal (Weldon Owen, 2011). Tara wrote and created the 40 recipes in this collection for Williams-Sonoma. With classic as well as creative options, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this beautifully designed and deliciously photographed book shows how versatile waffles can be.

The Working Cook: Fast and Fresh Meals for Busy People (San Francisco Chronicle Press, 2006). Based on Tara’s 11-year column in The San Francisco Chronicle and in newspapers across the country, this cookbook features more than 100 of Tara’s healthy, delicious recipes that take just 20 to 40 minutes to prepare.


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