Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.Make the Most of Your Produce!Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant...
By Tara Duggan
Paperback: 208 pages
Publisher: Ten Speed Press (August 13, 2013)
Product Dimensions: 7.5 x 0.7 x 9.3 inches
Format: PDF Text djvu book
Pros: Great color photos, nice typography, some tasty recipes, feels like an expensive print publication (giftable).Cons: Poor organization, i.e. needs to be better compiled based on the part of the plant. For example, a bold or highlight of the unusual plant part in the ingredient list would be hel...
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