Root-to-Stalk Cooking
The Art of Using the Whole Vegetable [A Cookbook]
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- ¥1,800
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- ¥1,800
発行者による作品情報
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.
Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
PUBLISHERS WEEKLY
The main draw of this thoughtful, plant-centric (not strictly vegetarian) volume by San Francisco Chronicle contributor Duggan (The Working Cook, The Blue Bottle Craft of Coffee) is its collection of creative ideas for preparing a wide variety of vegetables (and fruits). And the fact that many but not all recipes offer suggestions for using parts of ingredients that typically wind up in the compost is a great bonus. The author organizes the chapters by type of veggie ("Roots & Tubers," "Bulbs & Stems," "Leaves," and so on), and offers more than 65 straightforward recipes, such as a carrot slaw with Greek yogurt, lemon, and coriander; crispy fried leek greens; and Gialina's Kale and Farro Salad with Avocado perfect for anyone trying to cook up the contents of a CSA box. Of course, there are also plenty of dishes that use ingredient parts that are typically thrown away, like carrot-top salsa verde with roasted root vegetables; chard-stalk hummus; and shaved-broccoli-stalk salad with lime and cotija. It's an eye-opening education for those seeking to embrace the waste-not food-preparation ethos.
