text Root-to-stalk cooking : the art of using the whole vegetable
- Summary
-
Reveals a new world of flavors through a focus on overlooked parts of vegetables, including stalks, tops, fronds and stems, with advice on reducing waste and saving money through seventy recipes that teach cooks how to think differently about the producethey buy and grow.
- Format
- text
- Description
- 201 p.;
- Publisher
- Ten Speed Press 2013
Library | Location | Status |
---|---|---|
Woodmere (Main Branch) | 641.65 DUG in Adult Non-fiction | Reshelving |
Library | Location | Status |
---|---|---|
TADL-WOOD | 641.65 DUG in Adult Non-fiction | Reshelving |
Available Copies
Library | Location | Status |
---|---|---|
Woodmere (Main Branch) | 641.65 DUG in Adult Non-fiction | Reshelving |
All Copies (Show)
Genres (Show)
Subjects (Show)
Other Authors / Cast (Show)
chat loading...