Eating from the ground up : recipes for simple, perfect vegetables / Alana Chernila ; photographs by Johnny Autry.
"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.
Record details
- ISBN: 9780451494993
- ISBN: 0451494997
- Physical Description: 271 pages : color illustrations ; 26 cm
- Edition: First edition
- Publisher: New York : Clarkson Potter/Publishers, [2018]
Content descriptions
- General Note:
- Includes index.
- Formatted Contents Note:
- Where to pick your vegetables -- How to wash, store, and make your veggies last -- Vegetables with cheese -- The tools of the kitchen -- Barely recipes -- A pot of soup -- Too hot to cook -- Warmth and comfort -- Celebrations and excuses to eat with your hands -- Recipes by vegetable.
Search for related items by subject
- Subject:
- Vegetables.
Cooking (Vegetables) - Genre:
- Cookbooks.
Available copies
- 7 of 7 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at McDowell County Public Library.
Holds
- 0 current holds with 7 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 641.65 CHE (Text) | 37810435591606 | Adult Nonfiction | Available | - |
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| 245 | 1 | 0. | ‡aEating from the ground up : ‡brecipes for simple, perfect vegetables / ‡cAlana Chernila ; photographs by Johnny Autry. |
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| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aWhere to pick your vegetables -- How to wash, store, and make your veggies last -- Vegetables with cheese -- The tools of the kitchen -- Barely recipes -- A pot of soup -- Too hot to cook -- Warmth and comfort -- Celebrations and excuses to eat with your hands -- Recipes by vegetable. |
| 520 | . | ‡a"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. | |
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