Root to Stalk Cooking: The Art of Using the Whole Vegetable
With Author and SF Chronicle staff food writer Tara Duggan. Learn how to reduce waste, save a little money and be creative with seasonal vegetables for holiday celebrations with Tara Duggan, author of Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013). Root To Stalk CookingTara will talk about and demonstrate how to use chard stalks, fennel stalks, carrot tops and even apple peels in seasonal, holiday meals. Afterwards she will be on hand to sign copies of her book. Register online.
Author Bio: Tara Duggan is a James Beard award winning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food and Wine, the New York Times, Chicago Tribune, and Denver Post. Trained as a chef at San Francisco’s California Culinary Academy, Tara has written several other cookbooks, including The Blue Bottle Craft of Coffee (Ten Speed, 2012).
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