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Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes Paperback – April 30, 2007


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

  • Paperback: 512 pages
  • Publisher: Storey Publishing, LLC; Reprint edition (April 30, 2007)
  • Language: English
  • ISBN-10: 1580176631
  • ISBN-13: 978-1580176637
  • Product Dimensions: 9 x 7.9 x 1.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #75,861 in Books (See Top 100 in Books)

Editorial Reviews

Review

“No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation.  Andrea Chesman shares more than 175 recipes designed to bring out the very best in produce.  Serving up the harvest has never been so delicious!” – Mother Earth News

 

From the Back Cover

SAVOR THE BOUNTY!

Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!

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

It also outlines the best cooking procedures for each vegetable.
Joan A. Tharp
I really think people would eat more vegetables if they just knew how to prepare them and this book goes a long way in solving that problem-- I highly recommend it!
Sweet Stuff
In addition, the recipes have been very easy to make and quite delicious.
Green weaver

Most Helpful Customer Reviews

47 of 47 people found the following review helpful By Avalon Daughter on September 21, 2007
Format: Paperback
If you're like me you love the idea of growing vegetables and herbs and promptly went out and created a backyard garden. However, whereas you decided to grow a few tomatoes and they were great for awhile, you found yourself with a dozen tomatoes, loads of zucchini and herbs that grew taller than you thought they would - and you don't know what to do with them.

Fortunately, this book is the solution to those of you who don't know what to do with all of your home grown vegetables; It is specifically designed for that purpose.

A friend of mine gave me this book and after glancing through it I was completely blown away at the contents. By subject, it starts with the vegetable that matures first in a normal harvest year and gives information on it, maybe a bit of history and then several recipes. Don't know what to do with all your tomatoes? This will give you some ideas rather than letting them rot in the compost.

Not only that it also talks about basic sauces, herbs and mixtures that you could pay a fortune for but you could make with everything in your yard! Pesto is a good start as basil grows like a wonderful weed and I was able to create four pints with all of my remaining basil of the season. Or, the very expensive Herbes de Provence is actually a mix of 8 herbs that you can mix yourself, store and even give to friends. Helps you save a buck! Or try making herbed croûtons from scratch. It's easier than you think.

This goes over every vegetable you can think of and is simply loaded with easy recipes and even seemingly complicated gourmet dishes.
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56 of 59 people found the following review helpful By Olive on August 24, 2007
Format: Paperback
I bought this book thinking it was a new book by Andrea Chesman. I was sorry to find out it is merely The Garden-Fresh Vegetable re-published in paperback with a new design on the cover. It does not say that on this page anywhere. I am not saying this book is only really like the Garden-Fresh Vegetable, it actually is the same book with a different cover. Softcover or hardcover, it is a great book.
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13 of 15 people found the following review helpful By M. Bouchard on October 4, 2008
Format: Paperback
Somebody gave me this cookbook as a retirement gift, after I told her about my experience with buying a CSA (community-supported agriculture) share. The share meant I had tons of kale, more peppers than I knew what to do with, beets which I never really liked much, and tatsoi, which I knew nothing about -- a lot of veggies, in other words. This cookbook has given me lots of ideas on how to cook unusual things, fennel for instance, things I don't normally eat, like swiss chard. Things that I get every week in my CSA share. Sprinkled throughout are little stories about gardening, tips on how to select and prepare vegetables. Why, I even like beets now (roasted beets sauteed with butter and orange juice concentrate -- yummy!) So if you have a CSA share and don't know what to do with all that strange stuff, get this book for lots of tasty suggestions.
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5 of 5 people found the following review helpful By Green weaver on January 17, 2010
Format: Paperback Verified Purchase
This cookbook follows the seasonal availability of vegetables, so is tremendously helpful for Community Supported Agriculture (CSA) subscribers. The CSA provides loads of seasonal vegetables every week and I would not have known what to do with most of them without this cookbook. In addition, the recipes have been very easy to make and quite delicious. I have since purchased two more cookbooks by Andrea Chessman because Serving up the Harvest is so good. There are some recipes that include meat, but not many - most are vegetables only or provide a vegetarian option.
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5 of 5 people found the following review helpful By Jess B. on September 10, 2009
Format: Paperback
Even within a short span of time, this book has been a lifesaver for our household; it's intelligently sorted, easily scannable, written in a straightforward, easy-to-follow manner, and provides delicious, simple recipes. It's the best friend of any cook that is either part of a CSA share (especially for all the greens!) or has their own vegetable garden. Keep it as your close companion for those days you just do not know what in the world to do with that extra kale or chard (tip: the braising recipe). Highly recommended.
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4 of 4 people found the following review helpful By Crysticalll on August 4, 2011
Format: Paperback Verified Purchase
Okay I looked through TONS of recipe books before I decided to take a chance with this one and buy the book. It did not dissapoint! Not only does it have about every veggie I can think of from the garden, it has sowing and reaping information, kitchen notes, timing for different cooking methods, and math conversions for pounds and cups, etc. It also has facts and myths ab out each veggie AND it is organized by season! What could be better than that?! This is a definate must have for any ome gardener or veggie lover!!!
My only wish is that it also had fruits! anyone know of a similar version with fruits?
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4 of 4 people found the following review helpful By Joan A. Tharp on October 30, 2009
Format: Paperback Verified Purchase
I selected this book for many reasons. I am interested in cooking fresh, healthy, vegetables grown locally or at home, in the natural growing season. This book not only provides recipes, it also covers the type of growing requirements for each major vegetable. It divides the year into seasons, covers when to sow, cultivate and harvest the vegetables. It also outlines the best cooking procedures for each vegetable. It helps the reader identify many uses for the vegetable of choice. This is a great resource book for the kitchen.
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