Eating From the Ground up

Eating From the Ground up

Recipes for Simple, Perfect Vegetables

Book - 2018
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Random House, Inc.
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.

"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing.
With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.

Baker & Taylor
A collection of 100 recipes teaches home cooks how to prepare dishes with vegetables in ways that help showcase the unique flavor and texture properties of each, including arugula, celeriac, kohlrabi, fennel, asparagus in recipes like Winter Borscht and Cucumber Yogurt Pops.

& Taylor

Presents a collection of recipes for seasonal vegetables, including such dishes as cauliflower cheddar soup, grilled summer squash with basil ricotta, roasted vegetable and cashew curry, and sweet potato latkes with roasted applesauce.

Publisher: New York :, Clarkson Potter/Publishers,, [2018]
Edition: First edition
ISBN: 9780451494993
Characteristics: 271 pages : color illustrations ; 26 cm
Additional Contributors: Autry, Johnny - Photographer


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