Flavorful, nutritious, and wonderfully versatile, root vegetables--traditionally enjoyed as essential side dishes to a hearty meal--are now claiming center stage as culinary stars in their own right. Down to Earth takes a refreshing look at a wide range of roots as familiar as carrots, radishes and sweet potatoes and as unusual as Jerusalem artichokes, salsify, and celery root, to provide this mouthwatering array of innovative recipes. 31 color photos.
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Editorial Reviews
From Booklist
A new emphasis on "underground" is driving sales of once-ignored vegetables, such as beets, radishes, salsify, and even taro. Food writer Brennan, author of Potager and The Glass Pantry, among other books, marries French, oriental, and Mediterranean cuisines to elevate 30 root vegetables to a more visible kitchen position. Information, of course, precedes the more than 80 recipes, but it's pared down to include only the major features of the specific root, from identification to best uses. Among the dishes are unusual combinations (turkey salad with celery root, celery, pine nuts, and dried cherries) and extraordinary applications (parsnip dark spice cake, for one). Still-life, model-posed color photographs by the San Francisco team of Spathis and Miller help break the seriousness so prevalent among foodaholics. Barbara Jacobs
Review
Recipes for root vegetables include potatoes, jerusalem artichokes, jicama, lotus root, and many other vegetables both familiar and less familiar. Most competing root vegetable cookbooks stick with the potato and turnip families: this branches out, adds color photos, and focuses on innovative uses. Highly recommended. -- Midwest Book Review
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