Recipes from the Root Cellar - 250 Fresh Ways to Enjoy Winter Vegetables

Informationen zum Autor Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury. Zusammenfassung Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.

Product details

• Authors: Andrea Chesman
• Publisher: Workman Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 09.07.2010
• EAN: 9781603425452
• ISBN: 978-1-60342-545-2
• No. of pages: 400
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / Specific Ingredients / Vegetables, Cookery by ingredient, COOKING / Seasonal, salads, General cookery & recipes, Cookery dishes and courses: salads and vegetables, General cookery and recipes, Cookery / food by ingredient: fruit and vegetables, Seasonal interest