About this item

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 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.



About the Author

Tara Duggan

A staff writer for The San Francisco Chronicle's Food section for over eleven years and the author of four cookbooks, Tara Duggan was the recipient of a 2002 James Beard Foundation Award for best newspaper column and was also nominated for a 2003 James Beard Foundation Award. Her decade-long San Francisco Chronicle column, "The Working Cook," ran in over a dozen other North American newspapers -- including The Denver Post, The Chicago Tribune and The Toronto Star. Her work has appeared in The New York Times, Food&Wine, California Magazine and Yoga Journal. Tara is a graduate of the California Culinary Academy's chef's training program and the University of California at Berkeley. She lives with her husband and two young daughters in San Francisco.



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