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Root-to-Stalk Cooking: The Art of Using the Whole Vegetable Paperback – August 13, 2013


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Editorial Reviews

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From Booklist

Any cook preparing vegetables knows well that the sink soon overflows with peelings, roots, skins, and cores that are too dirty, dry, fibrous, tough, or bitter to include in a dish. But Duggan has found some creative ways to incorporate many of these scraps usefully instead of relegating all of them to the garbage bag or compost heap. Carrot tops form the base of a tangy Italian salsa verde to dress roasted root vegetables. Broccoli stalks yield a good pasta sauce. Unshelled fava beans can be grilled so that even their pods turn edible. Apple peelings infuse bourbon with a lovely fruitiness. No one can call this a vegetarian cookbook; nevertheless, when meat appears here, as often it does, it plays a supporting role. One of Duggan’s most intriguing ideas combines potato peelings with a modicum of bacon fat and some herbs and spices for a wonderfully crispy appetizer or snack. --Mark Knoblauch
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Product Details

  • Paperback: 208 pages
  • Publisher: Ten Speed Press (August 13, 2013)
  • Language: English
  • ISBN-10: 1607744120
  • ISBN-13: 978-1607744122
  • Product Dimensions: 7.5 x 0.7 x 9.3 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #37,878 in Books (See Top 100 in Books)

More About the Author

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.

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

13 of 14 people found the following review helpful By I. Darren on September 9, 2013
Format: Paperback
This book managed to grab this reviewer's attention and have him thinking a bit about the subject under consideration... a no mean feat on a late Friday afternoon when thoughts are more aimed at the weekend. In short, how to use the parts of vegetables that we may routinely throw away!

To the (probably) older members of society who learned to waste not, want not maybe this book will not teach them so much, but for the rest of us it is a very capable, thought provoking book. One could wax lyrically about being environmentally-friendly, green, saving money and the like, but for this reviewer just learning something "new" was the biggest benefit and the offer of many rather yummy-looking recipes was an extra bonus. If you like looking at great food photography as well you won't be disappointed.

So after a brief introduction it is on to the recipes, split into chapters for roots, bulbs & stems, leaves, flowers, seeds and finally fruits. Each vegetable is covered once, so artichokes are referenced under flowers, apples under fruits, turnips under roots and so forth. Throughout the book there is a plethora of advice and guidance so it is something you should take time out to read sequentially at least once to get the most out of the subject before you dip in and out for recipes when in the kitchen.

The recipes are very clearly written, contain all of the key information and thanks for the aforementioned excellent food photography you really do want to get in the kitchen and try some of the recipes that you might not have ordinarily tried if you had just read a line of text. Potato skin-bacon fat chips, for example, doesn't sound the most appetising... Carrot Slaw with Greek Yoghurt is a bit better. But what do you know if you don't try them?
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11 of 12 people found the following review helpful By Mary M. A. Evans on August 19, 2013
Format: Paperback Verified Purchase
I've always been appalled by the amount of vegetable waste that goes into my compost heap or to feed the neighborhood chickens. With this book I can go beyond the Radish green furiake, and trying to get people to try green radish pods, use everything once at least for stock etc. Leafed the the book and found tonight's meatless Monday recipe in a cauliflower and smoked paprika sauce, have started saurkraught in a jar and am ready to play with the herb salt recipes as well as the celery and carrot leaf stuff.

If you garden, use a CSA or shop the farmer's markets, you owe it to yourself to pick this book up and use it to buy something you've never tried before.
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7 of 7 people found the following review helpful By David Gilmore on September 18, 2013
Format: Paperback Verified Purchase
I usually don't sit down and read a cookbook, but this one I did. It was so well written and the concept is very timely as Americans are on a quest for more vegetables in their diet. The photography, the recipes, the design of the book and the writing are all excellent.
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2 of 2 people found the following review helpful By Judith on September 10, 2013
Format: Paperback Verified Purchase
I have always hated throwing away parts of the vegetable that I didn't know what to do with. This cookbook has so many recipes for those stems and leaves.
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1 of 1 people found the following review helpful By Kristine M. on March 30, 2015
Format: Paperback Verified Purchase
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 helpful. After all, if you buy this book you're not looking to just get a good collection of recipes, you're buying it because you have some plant parts you want to use and want to easily find recipes that utilize them. That said, there are several redundant recipes with unsurprising parts of the vegetable/fruit. I was expecting recipes for ONLY unusual and unpredictable parts of the plant, but about 50% of the recipes and the techniques are relatively well-known.
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1 of 1 people found the following review helpful By Mari Trosclair on January 12, 2014
Format: Paperback Verified Purchase
Good use of 'leftover' parts. Was hoping for recipes built around the roots or stalks, not just an addition. There are a few such recipes. The chard stalk chutney looks like a winner.
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1 of 1 people found the following review helpful By D.Lawson on March 17, 2014
Format: Paperback Verified Purchase
No more wasted veggies. This book teaches how to use the whole vegetable tops and all. I recomend this book.
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