The Definitive Compendium With More Than 225 Recipes

Book - 2012
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From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.
Publisher: San Francisco : Chronicle Books, c2012.
ISBN: 9780811878371
Branch Call Number: 641.651
Characteristics: 431 p. : col. ill. ; 26 cm.
Additional Contributors: Achilleos, Antonis


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Roots To Dine On – Parsnip,

During the winter season, root vegetables are cheap to buy. Stored in fruit cellars, or in the back rooms of grocery stores, turnips and celeriac are hidden away until they are brought out to be sold to customers. I remember when I was little our family had a huge garden in our backyard, we planted rows upon rows of root vegetables. You see, we lived in northern Ontario, where our winters wen… (more)

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Jun 29, 2017

An interesting turn on the modern cookbook. Very informative and helpful. I learned more than recipes form this cookbook. Now I'm looking to add it to my "at home" collection.

Aug 18, 2014

A fantastic kitchen/nutrition reference book!


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