Average Reviews:
(More customer reviews)Vegetable lovers, be warned! You just might fall in love with this cookbook. //Recipes from the Root Cellar// is a veritable treasure trove of ideas on how to cook those winter vegetables that do not normally inspire creativity. The culprits here are primarily winter greens and root vegetables, including cabbage, beets, turnips, kale, potatoes, and salsify, among others. The recipes are divided into traditional categories, including soups, salads, beans/rice/grains, and separate categories for main dishes that are vegetarian and those that feature different kinds of meat. There is a supremely useful chapter on the vegetables themselves, with advice for selection and storage. And the recipes certainly do not disappoint.
Classic dishes and exciting new ideas are all represented in a mouth-watering array. Black Bean, Sweet Potato, and Chorizo Stew will warm you from the inside out. Cabbage and Tomato Soup will melt in your mouth. Spicy Turnip Stir-Fry will cure even the strongest turnip aversion. The dishes are, for the most part, surprisingly simple to make, and most are vegetarian-friendly or easy to convert. This cookbook will be a tremendous aid to people with vegetable gardens, CSA memberships, or just a general love for cooking.
Reviewed by Holly Scudero
Click Here to see more reviews about: Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
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 Stew Red-Cooked Pork and Cabbage Chicken Stew with Root Vegetables, and hundreds more.
Get 43% OFF
0 comments:
Post a Comment