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The Essential Root Vegetable Cookbook Hardcover – February 20, 1991


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Product Details

  • Hardcover: 338 pages
  • Publisher: Clarkson Potter; 1st edition (February 20, 1991)
  • Language: English
  • ISBN-10: 0517576236
  • ISBN-13: 978-0517576236
  • Product Dimensions: 9.5 x 7.3 x 1.1 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,142,812 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The Stones, authors of The Brilliant Bean and The Mustard Cookbook , once again turn their wit and imagination to underdogs of American cuisine. Their vegetable cast, here comprised of bulbs, corms, rhizomes, tubers and fungi, along with roots themselves, now play starring roles in many delightful recipes. Each of 31 chapters is dedicated to a single vegetable, including information on nutritional contents and seasonal availability, tips on shopping, storage, popular preparations and a few new twists. Not just boiled and mashed, the chosen receive cosmopolitan treatment as crepes, soups, gratins, stuffings and more. Recipe prefaces and chapter introductions contain tantalizing historical nuggets (Caligula supposedly fed carrots, considered an aphrodisiac, to the Roman Senate "so that he could see them 'in rut like wild beasts' "sic ). Sophisticated in concept, while easy enough to prepare, are gilded salsifysic , and carrot beignets with scallion and jalapeno. Expect the Stones to provoke strong reactions with their fighting words: they disdain potato salads for resembling "library paste." With good humor and good taste, they persuade us to join them as underground gourmets.
Copyright 1991 Reed Business Information, Inc.

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Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By R. Addington on October 14, 2008
Format: Hardcover
I am always on the lookout for new vegetable recipes, so when I found this book at the library, I checked it out. I so enjoyed reading it that I bought my own copy. There is a lot of information here~historical background, personal anecdotes, etc, which I always appreciate in a cookbook, and then of course the recipes themselves. If you are looking for new ways to prepare many "standard" foods~potatoes, carrots, onions~this is a good source. But even better (to me) are the recipes for the lesser used veggies: parsnips, turnips, leeks, shallots, etc. I highly recommend the recipe for Crusty Turnip, Carrot and Scallion Gratin!
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6 of 6 people found the following review helpful By K. Weinbeck on September 5, 2012
Format: Hardcover
I recently misplaced - or lent out and it wasn't returned - this cookbook. If I don't get it back soon, I'll have to re-buy it. It's a great cookbook for anyone who enjoys learning more about the foods they are cooking, or trying new produce. The pictures are beautiful, the explanations and descriptions of the root vegetables are very complete and tell about varieties of the described vegetables if there are any, down to historical facts and nutritional value.Suggestions are made for ways to cook and serve the vegetables, too, which I always enjoy. Furthermore, the recipes are delicious, and one I had been searching for - candied ginger - happens to be in this book!
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By marie june smith on February 19, 2013
Format: Hardcover
It was great - very informative--satisfies my 'want to know'. And the price was certainly right. It covers all of the bases with regard to root/bulb vegetables. Thank You...
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