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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Paperback – July 2, 2010

4.7 out of 5 stars 31 customer reviews

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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 has written more than 20 cookbooks, including Storey’s 101 One-Dish Dinners, The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications, including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and several regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
 

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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: 8.1 x 0.9 x 9 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #248,444 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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I am so glad I bought this cookbook. Recently I've been very fastidious about consuming produce in season, but really hadn't had much exposure to many of the root vegetables found in my area such as rutabaga, celeriac, turnips, etc. as well as some of the hardier greens. Plus, my use of beets, various potatoes, kale, beans etc. was starting to become boring. I love this cookbook for the healthful and unusual, combinations of produce and spice to create truly delicious food. The variety is outstanding and not difficult to prepare, and cooking with root vegetables is also economical. The only reason I am giving this 4 stars instead of 5 is because of two glaring omissions: a lack of nutritional information at the end of the recipes, which is very important to me, and photographs, although not critical, always enhance a cookbook. Hopefully a future edition might include these (hint hint).
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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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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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It will be given as a Holiday 2015 gift. I first got it from the library, loved it and will be giving it to a friend who grows root vegetables in her garden every year. I know she will love it, too! Thank you.
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