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

Workman Publishing / Paperback

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Retail: $18.95
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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

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Publisher's Description

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.

Author Bio

Andrea Chesman has written more than 20 cookbooks, including Storey’s 101 One-Dish Dinners, The Backyard Homestead Book of Kitchen Know-How, The 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 several 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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