Recipes From the Root Cellar   -     By: Andrea Chesman
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Recipes From the Root Cellar

Workman Publishing / Paperback

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Product Information

Format: Paperback
Number of Pages: 400
Vendor: Workman Publishing
Dimensions: 9.0 X 8.0 (inches)
ISBN-13: 9781603425452
Availability: Usually ships in 24-48 hours.

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Publisher's Description

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 it’s 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 they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

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

Author Bio

Andrea Chesman has written more than 20 cookbooks, including Storey’s Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s 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.


Publisher's Weekly

Veteran food writer Chesman (The Garden Fresh Vegetable Cookbook) gives root vegetables a much-needed redemption in this thorough guide. Readers will learn how to buy, prep, and use Brussels sprouts, collard greens, the often overlooked rutabaga and salsify, and more. Beginning with toothsome sides like a simple Beet and Napa Cabbage salad with goat cheese dressed with an orange vinaigrette, and Cider-Braised Sweet Potatoes with Apples, Chesman gives readers a bounty of produce and plenty of options. Yes, some expected mains make an appearance: roast chicken, pork, salmon, pot pies. But inventive riffs like White Lasagna with Leeks and Butternut Squash, Mustard-Molasses Roasted Salmon and Vegetables, and Spicy Meat Lo Mein will keep cooks and their guests from getting bored. The vast majority of the many recipes are within the reach of even the most novice cook and require few, if any, hard-to-source ingredients. Whether readers are looking for a new riff on summertime classics like coleslaw (8 variations) or a hearty pot roast to take the chill off a bracing winter day, they'll find plenty of inspiration in Chesman's cellar. (July) Copyright 2010 Reed Business Information.

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