Title: Root-to-stalk cooking : the art of using the whole vegetable /
Authors: Duggan, Tara.; McLachlan, Clay
Year: 2013
Subjects: Cooking (Vegetables); Cooking (Vegetables)
Abstract: Make the most of your produce! Many common kitchen scraps are both edible and wonderfully flavorful. Duggan gives you the inspiration, tips and techniques to transform trimmings into delicious meals.
Contents: Introduction -- Roots. Beets ; Turnips ; Radishes ; Carrots ; Potatoes -- Bulbs & stems. Asparagus ; Celery ; Fennel ; Leeks -- Leaves. Cabbage ; Chard ; Kale ; Herbs ; Romaine lettuce -- Flowers. Artichokes ; Squash blossoms ; Broccoli ; Cauliflower -- Seeds. Corn ; Fava beans ; Peas -- Fruit. Apples ; Avocados ; Butternut squash ; Citrus ; Tomatoes ; Watermelon.