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ROOT-TO-STALK COOKING

by Tara Duggan
Item # 6888

Format: Paperback 

ISBN: 978-1-60774-412-2

Pages: 208

Copyright Year: 2013

Availability: Usually ships within 24 to 48 hours unless otherwise noted in the product description.


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 65 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.


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