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The recipes make sustaining fare. Finnish Cabbage Pie Soup, a rich, roasted-vegetable broth ladled over a flaky crust filled with meltingly sautéed cabbage, is an unexpected, tempting dish. Other dishes are as simple as Spicy Winter Crudités, steeped in a cumin-accented marinade; warm, velvety roasted chestnuts; and comforting Basque Piperade, sautéed sweet peppers and tomatoes stirred with moist scrambled eggs. (Goldstein relates this dish to a wintry state of mind found even in sunny Italy and France when the season turns bleak.) Anyone not seduced by the dark tapestry of winter flavors woven by Goldstein's way with turnips, cabbage, roasted sweet potatoes, dried apricots, and other winterized fruits can start with something more familiar like bran muffins or Hot Snow, South African mashed potatoes seasoned with ginger, lemon, and rosemary. After that, you may be ready to try the tangy, mustard-dressed Rutabaga Salad... and enjoy it. --Dana Jacobi
Left to my own devices I would be vegetarian EXCEPT I love fish! I do well while the garden is producing,
but come autumn I am between a rock and a hard place. Read more
I first ran across this book in the library where I used to live, and when I discovered the library where I now live didn't have it I wanted a copy of my own. It's a treasure. Read morePublished on January 9, 2009 by M. Heller
What a wonderful change of pace! The emphasis here is on eastern/northern European cuisine with some north North American, although any place that gets cold (e.g. Read morePublished on February 23, 2006 by K. Yuen