Root-to-stalk cooking : the art of using the whole vegetable /
Tara Duggan ; photography by Clay McLachlan.
Bok Engelsk 2013 Tara. Duggan,· Electronic books
| Omfang | 1 online resource (201 pages ) : color illustrations ;
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| Utgave | First edition.
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| Opplysninger | Includes index.. - 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.. - 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.
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| Emner | |
| Sjanger | |
| Dewey | |
| ISBN | 1-60774-413-9
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