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Root-to-Stalk Cooking: The Art of Using the Whole Vegetable cookbook by Tara Duggan

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Books : Cooking : English



This book managed to grab this reviewer's attention and have him thinking a bit about the subject under
consideration... a no mean feat on a late Friday afternoon when thoughts are more aimed at the weekend. In short, how to
use the parts of vegetables that we may routinely throw away!

To the (probably) older members of society who
learned to waste not, want not maybe this book will not teach them so much, but for the rest of us it is a very capable,
thought provoking book. One could wax lyrically about being environmentally-friendly, green, saving money and the like,
but for this reviewer just learning something "new" was the biggest benefit and the offer of many rather
yummy-looking recipes was an extra bonus. If you like looking at great food photography as well you won't be
disappointed.

So after a brief introduction it is on to the recipes, split into chapters for roots, bulbs
& stems, leaves, flowers, seeds and finally fruits. Each vegetable is covered once, so artichokes are referenced
under flowers, apples under fruits, turnips under roots and so forth. Throughout the book there is a plethora of advice
and guidance so it is something you should take time out to read sequentially at least once to get the most out of the
subject before you dip in and out for recipes when in the kitchen.

The recipes are very clearly written,
contain all of the key information and thanks for the aforementioned excellent food photography you really do want to
get in the kitchen and try some of the recipes that you might not have ordinarily tried if you had just read a line of
text. Potato skin-bacon fat chips, for example, doesn't sound the most appetising... Carrot Slaw with Greek Yoghurt is a
bit better. But what do you know if you don't try them? Sadly there is no estimation of a typical preparation and
cooking time for each recipe -- our typical niggles - and the recipes are presented in sole U.S. imperial measures and
the conversion chart at the back of the book is no real acceptable solution today.

One can imagine that this
book will spur on many similar titles in the future. Me-toos if you will. This was a pleasant surprise to examine and
something that many of us would probably skip on by at a bookstore. The title makes it sound a little
"hippyish" or extreme when the reality is a lot different. If you are needing to save a little in your
household budget or if you just fancy doing something different in the kitchen, take a long and hard look at this
book.

Overall there is a remarkable lack of meat in these recipes, which is understandable when the key focus
is on reusing vegetable parts. You can always add meat to many of the recipes should you so desire as an additional
complement, yet it didn't feel to be a missing link either. It took a lot of checking to realise just how few recipes
there were that featured meat, so it goes to show you can find many great recipes without meat if you just look in the
right places. One can strongly recommend a closer look at this book!

- I Darren, Amazon.com

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 Monday recipe in a
cauliflower and smoked paprika sauce, have started saurkraught in a jar and am ready to play with the herb salt recipes
as well as the celery and carrot leaf stuff.

If you garden, use a CSA or shop the farmer's markets, you owe
it to yourself to pick this book up and use it to buy something you've never tried before. 

- Mary M A Evans,
Amazon.com

                                                             

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