'Root to Stalk' cookbook focuses on reusing kitchen scraps

09/20/2013 | Washington Post (tiered subscription model), The

Food writer Tara Duggan's newest cookbook, "Root to Stalk Cooking," explains how cooks can use every last inch of their produce. Duggan offers easy ways to use the normally trashed parts such as substituting carrot-top greens for parsley, slicing up the tough part of leeks to add to stir-fries or combining apple peels with cloves and cinnamon to flavor bourbon.

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