Leaf To Root

• Eat all parts of a vegetable
• 70 vegetarian recipes, reports, and portraits
• The ultimate reference book on edible parts of 50 different vegetables

Why don’t we eat carrot tops? Why is the rind of water melons a classical ingredient in the US, while we discard it in Europe? Why are tomato leaves said to be poisonous, yet many chefs use them as ingredient? And: how can we prepare soups, salads, and pesto made of radish leaves? »Leaf to Root« is the new »Nose to Tail« for vegetables. Just as with meat, where tenderloin is not necessarily always the tastiest treat, there is a culinary universe beyond the traditional use of vegetables. This book serves as inspiration for everyday cooks, vegetable gardeners, and professional chefs.