Leaf to Root

Why aren't we eating carrot greens? Why do South Koreans make kimchi from the rind of watermelons, while in Europe it ends up in the trash? And why is tomato green considered poisonous, but is processed by many cooks? Just as with meat, where the fillet is not necessarily the best piece, there are new parts to discover in vegetables: radish leaves turn into salad, pea peels into soup, cauliflower leaves into curry. The authors show a variety of uses for leaves, stems, stems and roots. This work, which is unique in its comprehensive approach, inspires everyday cooking and encourages even professional chefs to make new discoveries. A book that will revolutionize vegetable cooking.