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

3.96  ·  Rating Details ·  77 Ratings  ·  15 Reviews
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here....
Paperback, 387 pages
Published July 2nd 2010 by Storey Publishing, LLC (first published 2010)
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Dec 26, 2011 Mikejencostanzo rated it really liked it
Shelves: reviewed
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)
Jan 06, 2013 Sam (Sarah) rated it really liked it
Shelves: food
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
Dec 01, 2013 Heather rated it liked it
Great for a new to root vegetables chef. Too basic for my cooking.
Feb 28, 2017 Maggie rated it really liked it
Shelves: 2017
A good overview of the kinds of recipes that can be made with root vegetables, beans, and hardy greens. Where the author excels is in explaining how to prep and measure the vegetables for recipes. While I felt that the meat and poultry chapters lacked some creativity (they were a bit stew and soup heavy), the chapters on sides and vegetarian entrees made up for them. Recommended.
Virginia Campbell
Sep 18, 2011 Virginia Campbell rated it it was amazing
Shelves: cookbooks, advice
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
Jul 15, 2010 AJ rated it really liked it
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.
Nov 16, 2010 Jennifer rated it really liked it
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...
Jun 03, 2011 Cheery rated it really liked it
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.
Feb 04, 2016 Fishface rated it liked it
Shelves: cookbook
A good cookbook which even includes the ever-elusive Salsify recipes I've been hoping to find. Still not enough about Parsnips, however.
Jan 24, 2011 eq rated it really liked it
I need to buy this.
Reading For Sanity
Jan 31, 2012 Reading For Sanity rated it liked it
read this review and others at
Jul 20, 2012 Sarah rated it liked it
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.
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.
Megan rated it really liked it
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Shelves: encyclopedia
From Publishers 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 p

Mmthomas rated it liked it
Mar 09, 2013
Jennifer rated it it was amazing
Jul 18, 2010
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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...

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