The message of Root to Bloom is clear and entirely fitting for the zeitgeist.
"When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility," say Mat Pember and Jocelyn Cross, the Australian authors of this new tome. "So many edible parts of common plants are needlessly discarded."
It is for this reason that the duo advocate root-to-bloom eating, following on from the revival of nose-to-tail eating among restaurants in recent decades. Not only is it eminently sensible from a sustainable and resourceful viewpoint, but it also opens up a whole world of culinary possibilities.
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