- All Products
- Accompaniment Tracks
- Bible Accessories
- Bible Covers
- Bible Studies & Curriculum
- Buy in Bulk
- Christian Living
- Church & Pastoral
- Church Supplies
- Clothing & Accessories
- Crafts & Recreation
- eBooks On Sale
- Gift & Home
- Last Chance Bargains
- MP3 Music Downloads
- New Release
- Slightly Imperfect
- Sunday School
Number of Pages: 400
Vendor: Workman Publishing
|Dimensions: 9.0 X 8.0 (inches)|
Availability: Usually ships in 24-48 hours.
Other Customers Also Purchased
The I- Can't- Chew Cookbook: Delicious Soft Diet Recipes for People with Chewing, Swallowing, and Dry Mouth Disorders, Edition 0002J. Randy WilsonHunter House Publishers / 2003 / Trade Paperback$16.16 Retail:
$17.95Save 10% ($1.79)Availability: Usually ships in 24-48 hours.CBD Stock No: WW934008
Wikki Stix BrownWikki Stix / Other$2.04 Retail:
$3.75Save 46% ($1.71)Availability: In StockCBD Stock No: WW118484
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now its time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.
Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.
These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.
With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether theyre eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.
Split Pea Soup with Winter Vegetables Roasted Beet and Blue Cheese Salad Deep-Fried Root Vegetable Chips with Garlic Aioli Sautéed Brussels Sprouts with Cranberries Cashew Carrots Braised Collards with Bacon Deep-Fried Onion Rings Root Vegetable Bread Pudding White Lasagna with Winter Squash Ravioli with Smoky Greens Winter Vegetable Lamb
Andrea Chesman has written more than 20 cookbooks, including Storeys Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Moms Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.