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

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

ISBN13: 9781603425452
ISBN10: 1603425454
Condition: Standard
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Synopses & Reviews

Publisher Comments:

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

Review:

"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." Publishers Weekly (Copyright PWyxz LLC)

Synopsis:

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round.

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Virginia Campbell, September 18, 2011 (view all comments by Virginia Campbell)
Root vegetables and greens have a hearty earthiness that makes them perfect for the savory dishes that warm us from Fall through Winter. Andrea Chesman's "Recipes From the Root Cellar" makes you want to eat your veggies! You'll learn how to identify, choose, store and prepare vegetables that are readily available in the cooler months. There are recipes for every course from salads on through to dessert. Vegetarian-friendly recipes are noted by a small leaf design next to the recipe title. Learning to cook with a wider variety of foods like root vegetables, greens, winter squash, and dried beans is not only healthy, it adds interest to everyday meals. "Sneaking in" pureed vegetables to foods like meatloaf, cornbread, pasta sauce, stuffing and more, adds flavor, moisture, texture and nutrients. When the individual food ingredients in recipes are naturally flavorful, then you can reduce the salt and fat in many of the recipes. Taste the food first, and then gradually add what you think it lacks. These wonderful recipes lack for nothing: "Maple-Glazed Baked Winter Vegetables", "Buttermilk Mashed Potatoes", "Caramelized Cabbage and Onion Tart", "Chicken Pot Pie with Sweet Potato Biscuits", "Winter Minestrone", and "Stuffed Cabbage Rolls". For the sweet tooth: "Maple-Apple Tea Cake", "Carrot Cake with Cream Cheese Frosting", and "Marbled Pumpkin Cheesecake". Are you hungry yet?

Review Copy Gratis Storey Publishing
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Product Details

ISBN:
9781603425452
Author:
Chesman, Andrea
Publisher:
Storey Publishing
Subject:
Courses & Dishes - General
Subject:
Specific Ingredients - Vegetables
Subject:
Specific Ingredients - Natural Foods
Subject:
Seasonal
Subject:
Regional & Ethnic - American - General
Subject:
Cooking, American
Subject:
Cooking - Vegetables
Subject:
Cooking and Food-General
Subject:
COOKING / Specific Ingredients/Vegetables
Subject:
Cooking : Specific Ingredients - Natural Foods
Subject:
COOKING / Seasonal
Edition Description:
Trade Paperback
Publication Date:
20100731
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
387
Dimensions:
9 x 8.06 x 0.94 in 1.94 lb

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Related Subjects


Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Methods » Preserving
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables Used Trade Paper
0 stars - 0 reviews
$12.95 In Stock
Product details 387 pages Storey Publishing - English 9781603425452 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round.
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