The Carrot Cookbook: More Than Sixty Easy, Imaginative Recipes

by Nicola Hill

Offers a wide variety of recipes that highlight carrots as the main ingredient, covering vegetable and meat dishes, pastas, desserts, drinks, and sauces, and listing additional information on cooking uses, seasonal limitations, and more.

Genres: Cookbooks

Hardcover

First published September 1, 1995

Reviews

[Matthew Gatheringwater]

The most interesting and useful part of this slim volume offers advice about what kinds of carrots to buy at various times of the year, which carrots to eat raw and which to cook, and what kinds you might try growing yourself. Unfortunately, since grocery stores rarely provide information about produce varieties, I'm not sure when I'll be able to use this infomation.

I learned that carrots might be considered an early genetically modified food. They have been modified in color, taste, size, and shape. Carrots have been developed to meet the demands not only of the marketplace, but also the needs of agriculture and shipping. Today, new varieties of carrots are being bred for resistance to insects and to increase the amount of carotene they contain.

The carrot recipes themselves were neither extensive or particularly inspiring. Carrots were not even a main ingredient in many of them.

No nutritional information was provided for the recipes.

This book is part of the "Basic Ingredients" series, which includes cookbooks on apples, mushrooms, potatoes, etc. I'd look at them if they come my way, but I wouldn't seek out other books in this series.

[Fredrick Danysh]

A small collection of recipes featuring the humble carrot. There is a section that discusses the varieties of carrots. The recipes are easy to prepare.