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


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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables + Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes + The Roasted Vegetable (Non)
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Product Details

  • Paperback: 387 pages
  • Publisher: Storey Publishing, LLC (July 2, 2010)
  • Language: English
  • ISBN-10: 1603425454
  • ISBN-13: 978-1603425452
  • Product Dimensions: 8.9 x 8.1 x 1 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #616,548 in Books (See Top 100 in Books)

Editorial Reviews

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 produce and plenty of options. Yes, some expected mains make an appearance: roast chicken, pork, salmon, pot pies. But inventive riffs like White Lasagna with Leeks and Butternut Squash, Mustard-Molasses Roasted Salmon and Vegetables, and Spicy Meat Lo Mein will keep cooks and their guests from getting bored. The vast majority of the many recipes are within the reach of even the most novice cook and require few, if any, hard-to-source ingredients. Whether readers are looking for a new riff on summertime classics like coleslaw (8 variations) or a hearty pot roast to take the chill off a bracing winter day, they'll find plenty of inspiration in Chesman's cellar.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.


More About the Author

Andrea Chesman is a food writer and the author of many cookbooks, including The New Vegetarian Grill (Harvard Common Press, 2008) and Serving Up the Harvest (Storey Publishing, 2007). Her book, The Vegetarian Grill (Harvard Common Press, 1998) was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable (Harvard Common Press, 2002) and 366 Delicious Ways to Cook Rice, Beans and Grains (Plume-Penguin, 1998), Summer in a Jar (Williamson Publishing, 1985), and Pickles and Relishes (Garden Way Publishing, 1983), Mom's Best One-Dish Suppers (Storey Publishing, 2005), Mom's Best Crowd-Pleasers (Storey Publishing, 2006) and co-author of Mom's Best Desserts (Storey Books, 2002) and The Classic Zucchini Cookbook (Storey Books, 2002). She was editor of Yankee Magazine Church Supper and Potluck Cookbook (Villard, 1996) and editor of and contributor to the Family Circle Good Cook's Book (Simon & Schuster, 1993). She has also edited numerous gardening books, including The Big Book of Gardening Skills (Storey Communications, 1993). Her work has appeared in Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. She was a contributing editor for Vermont Life for 12 years and is currently contributing editor for Edible Green Mountains.
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded. She lives with her husband and two sons. When she is not at work on a writing project, she edits and indexes cookbooks for numerous publishers.

Customer Reviews

4.7 out of 5 stars
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Wonderful book detailing each root vegetable.
Amazon Customer
I'd highly recommend this book to anyone looking to incorporate fresh locally grown vegetables into their diet during the winter months.
Alpine.oceans
So far the ones I've tried are great, and I can't wait to try more!
MK

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By K. Alexandrakis on December 16, 2010
Format: Paperback Verified Purchase
Living in the Midwest, fall and winter brings all sorts of hardy vegetables, such as squash, rutabagas, beets, and parsnips. As a "part-time" vegetarian, I'm trying to expand my vegetable choices, beyond the standard carrots and broccoli. This year I swore I'd try something new, and this cookbook was a first step in that direction. The recipes look yummy and hearty, just the thing for cold weather meals. I made the "winter" minestrone, with carrots, kale, celery root, and other good things, and it was delicious. I'm already making plans for my next visit to Whole Foods to get some squash, and rutabagas, to try some of the other recipes. This is not a vegetarian cookbook (there are meat & poultry recipes), but it is vegetable-centric.
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5 of 5 people found the following review helpful By TP on February 8, 2011
Format: Paperback
I borrowed this book to read while waiting in line. Now I *have* to have my own copy. Familiar favorites mix with "why haven't I been doing it this way?" and with "Huh?...but it sounds good." She notes that some entries are more technique than recipe, but I don't see a thing in the world wrong with that!
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4 of 4 people found the following review helpful By kuchac on April 9, 2011
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This book has been around for 4 years. Not only does it have recipes for all vegetable it includes how to grow, select and prep them. I love this book and plan on cooking my way through it.
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3 of 3 people found the following review helpful By Craig M. Strid on December 11, 2011
Format: Paperback Verified Purchase
I made her supper baked beans last night with coffee, maple syrup,ginger, ketchup,ballpark mustard,onions,soy sauce. I think the golden retriever sold the recipe. The smell and taste where great. Im vegetarian so I love her vegetable recipes however my wife isen't so tonight I'm fixing chicken pot pie with sweet potato biscuits. After viewing this book I also ordered her grilled vegetable cookbook. I don't love regular vegetarian cookbooks but I do like asian flavorings stir frys with vegetables and vegetable cookbooks like this one.
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3 of 3 people found the following review helpful By L. G. Morris on December 13, 2010
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I first got this book from the library and knew I wanted it to be a part of my collection. I have made a few things from this book, but mostly, it inspired me to be more creative with these veggies that I enjoy, but wanted to make in more than just one or two ways. You will see turnips, parsnips and carrots in a whole new light! Wonderful book.
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7 of 9 people found the following review helpful By Diane Hoffmaster on December 29, 2010
Format: Paperback
When you go to the grocery store in January, what do you see? I see piles of pale tomatoes and extremely expensive asparagus that has been shipped in from Peru! January is not prime growing season for tomatoes and asparagus but here in the US, we want certain foods available year round! If you want watermelon in December is is not going to come from this country! Not only is this bad for our environment (shipping watermelon by plane uses a lot of fuel!) we are ignoring the produce that IS in season in January! Oh, the poor rutabaga is being ignored!

In Recipes from the Root Cellar you will once again learn to love winter vegetables! The author does a wonderful job in the first 40 pages of introducing you to each winter veggie! There is a short description, along with tips on selection, storage, and preparation. I learned a lot about the history of certain vegetables and truly never realized how many varieties of winter squash existed!

The recipe section is extensive! I love the author's concept of 'Eat locally, season globally"! By using local, in
season produce and pairing it with ethnic seasonings and sauces there is no end to the variety of flavors you can create! Every type of course is represented from soups and salads to vegetarian main dishes and deserts. They range in difficulty from simple stocks to french dishes I have trouble pronouncing! There is something in here for every skill level.

If I could change one thing about the cookbook it would be to add pictures. I think that the vibrant colors of the leeks and pumpkins would really stand out with glossy, full color photos!

This is a wonderful cookbook and if you want to start eating a more seasonal diet, this is a great resource for winter eating!

Disclaimer: I received one copy of this book from the publisher in order to write my review. I received no monetary compensation and all opinions expressed here are mine and mine alone!
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2 of 2 people found the following review helpful By Alpine.oceans on December 11, 2011
Format: Paperback
I bought this book after signing up for a local veggie delivery service, which left wonderful, fresh, root vegetables on my doorstep every other week, all winter long. Roasted veggies and butternut squash soup got old pretty quickly, so I was excited to find this book at my local bookseller. I'm a vegan, so can't speak to the two chapters on eating fish and poulty, but I found the rest of the book very easy to adapt to my cheese-free diet. It was as much fun browsing through this book to find a recipe as it was to actually make them. Who knew how many ways you could play with parsnips?

I'd highly recommend this book to anyone looking to incorporate fresh locally grown vegetables into their diet during the winter months. These recipes left me full and satisfied (they have the wonderful feel of comfort food) during the long cold months of winter in New England.
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1 of 1 people found the following review helpful By Doggone Reader on October 25, 2011
Format: Paperback Verified Purchase
If you are just venturing into cooking root vegetables, the introduction provides information on availability, storage, math (1 lb of the vegetable = ? cups), etc. of the vegetables in the recipes. Or if you grow winter veggies (as I do) and hunger for new ways to prepare the roots and greens other than the wonderful standby of roasting, this is your "go to" cookbook. Some of my favorites (so far) are the soups, the apple/leek quiche, baked goods and kale salads and stir frys that are easy to prepare and don't require exotic ingredients. And as a librarian I appreciate the work that went into creating the excellent index so when I have an overabundance or something is in season, I can quickly locate a recipe. My only suggestion is a spiral binding as this book is going to get alot of use in my house!
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