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