[PDF.99sg] Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
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Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
Tara Duggan
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| #417575 in Books | Ten Speed Press | Model: 475455 | 2013-08-13 | 2013-08-13 | Original language:English | PDF # 1 | 9.26 x.68 x7.54l,1.32 | File type: PDF | 208 pages | ||17 of 18 people found the following review helpful.| Will be a more extensive review later.|By Meg|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 M|.com |
Recipes from Root-to-Stalk Cooking
Download the recipe for Leek Greens Stir-Fry with Salty Pork Belly
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...
You easily download any file type for your gadget.Root-to-Stalk Cooking: The Art of Using the Whole Vegetable | Tara Duggan. Which are the reasons I like to read books. Great story by a great author.
