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.
Book Trailer Here’s a quick video on what the book is about.
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.”
The Blue Bottle Craft of Coffee 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.
Waffles: Fun Recipes for Every Meal (Weldon Owen, 2011).
The Working Cook: Fast and Fresh Meals for Busy People (San Francisco Chronicle Press, 2006).