From summer zucchini (courgettes) to autumn pumpkins and winter butternut squashes, there is a pumpkin o r squash for every season. This cookery book includes recipe s for bread, breakfast, soups, entrees, side dishes for grea t eating all year round. '
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Book Description
Editorial Reviews
Amazon.com Review
Kathleen Stang's Zucchini, Pumpkins & Squash is a small and useful book. From acorn squash to zucchini, Stang explains how to prepare the three kinds of tender-skinned summer squashes, 19 kinds of harder-shelled winter squashes and pumpkins, and mild-flavored chayote, the one squash she categorizes as year-round.
As informative as she is practical, Stang advises that while some winter squash shells are "so tough they may require an ax or hacksaw to cut them," you can avoid this if you "poke a few holes in the squash and then bake or microwave it before cutting."
The 35 recipes, including some from other chefs, are both surprising and uncomplicated. They range from classics such as Spaghetti Squash with Mushroom Sauce to interesting variations like Whole Wheat Zucchini Bread and Pumpkin-Pecan Pie. The pumpkin-shaped Halloween Jack-o'-lantern Bread made with a spiced yeast dough and Vegetarian Summer Squash Lasagna, which uses the squash in place of pasta, are particularly interesting. --Dana Jacobi
Review
"When squash is bursting out all over, if helps to have a few recipes on hand. 'Zucchini, Pumpkins and Squash,' by Kathleen Desmond Stang, provides 35 recipes for vegetables that, as good home gardeners will tell you, can deliver too much of a good thing. Recipes include easy tortellini- zucchini combo, which we tried and likes; patty pan pita bread pizzas; and pumpkin Indian pudding." -- Chicago Tribune
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