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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

4.1 of 5 stars 4.10  ·  rating details  ·  52 ratings  ·  12 reviews
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 th ...more
Paperback, 387 pages
Published July 2nd 2010 by Storey Publishing, LLC (first published 2010)
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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. Learni ...more
How much of a cookbook do you have to read before being qualified to write a review? I haven't read Recipes from the Root Cellar cover to cover, but in the two months I've owned the book, I've made about 25 of the recipes and counting. I know a lot more about rutabagas, kale, celery root & beets than I have ever known before.

Thanks to this book, I can now tell the difference between a parsnip & a turnip. I also now know from experience that parsnips have a delightfully maple-syrup scent
Sam (Sarah)
This book is fantastic this time of year. I aspire to eat seasonally and I can pull this book out and make almost anything. No reading about strawberries and cream in february when I'm trying to figure out what to do with the parsnips. There are many straight forward recipes that easily expand what I think about doing on my own, typically using ingredients that I have on hand. For instance last night when deciding what to do with my delica (sp) squash, thanks to Chesman, I steamed it in apple ju ...more
3.5 stars ... 3 because it's not my favorite cookbook, but 4 because it has recipes for those dreaded root vegetables.

By about late December I'm already bored with baked beets and pickled turnips, so it's nice to have a cookbook with lots of recipes focusing on root vegetables. For anybody who tries to eat seasonally (and isn't lucky enough to live in SoCal), this cookbook will hopefully provide some alternatives to your standard recipes.
Winter vegetables get a bum rap, but this cookbook highlights the potential and the many delicious flavors found in root-cellared produce. The first part of the book explains the different families of vegetables that overwinter well and details how best to store and cook them -- very useful. And though I have yet to try any of the recipes, I have several bookmarked... I'm already hungry...
Jul 19, 2011 Cheery rated it 4 of 5 stars
Recommends it for: Debbie Kahn
Very nice overview of winter vegetables: their characteristics, availability, storage, how to buy, preparation, cooking ideas, and equivalents (pounds vs cups). Recipes include original ideas and creative twists to familiar dishes. I'm looking forward to digging a little deeper into this one.
Catherine Woodman
Great cookbook that combines grains and beans with root vegetables to help get through the winter with delicious food that can also be largely locally obtained or stored from the fall.
I will have to come back to this book when I either have a root cellar (one of my dreams) or at least when it's fall/winter and these recipes are more relevant.
Great for a new to root vegetables chef. Too basic for my cooking.
dont usually add cookbooks, but this one can't be missed!
I need to buy this.
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I write cookbooks. I also edit them. I am grateful that I have found work that I enjoy.

Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.

Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded ve
More about Andrea Chesman...
The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys & More Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes 366 Delicious Ways to Cook Rice, Beans, and Grains Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life

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