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Root to Stalk Cooking review offers thrift and waste-cutting ideas
San Francisco Chronicle food writer Tara Duggan champions Root to Stalk Cooking The Art of Using the Whole Vegetable from Ten Speed Press 2013 with 65 recipes. She notes carrot-top greens in tabbouleh leek greens in stir fries fennel stalks for syrup and candied slices apple peels for craft bourbon. The book groups recipes by botanical parts and stresses practical waste reduction with modest aims and durable guidance.
MENTIONED IN THIS ARTICLE
Deb Lindsey
Washington Post
Ten Speed Press
San Francisco Chronicle
Tara Duggan
Duggan