Roots The definitive compendium with more than 225 recipes

Diane Morgan, 1955-

Book - 2012

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Subjects
Published
San Francisco : Chronicle Books c2012.
Language
English
Physical Description
431 p. : col. ill. ; 26 cm
Bibliography
Includes bibliographical references (p. 404-406) and index.
ISBN
9780811878371
0811878376
Main Author
Diane Morgan, 1955- (-)
  • Roots, tubers, rhizomes, and corms
  • The root cellar
  • Andean tubers
  • Arrowhead
  • Beet
  • Burdock root
  • Carrot
  • Celery root
  • Crosne
  • Galangal
  • Ginger
  • Horseradish
  • Jerusalem artichoke
  • Jicama
  • Lotus root
  • Malanga
  • Parsley root
  • Parsnip
  • Potato
  • Radish
  • Rutabaga
  • Salsify and scorzonera
  • Sweet potato
  • Taro
  • Turmeric
  • Turnip
  • Wasabi
  • Water chestnut
  • Yam
  • Yuca
  • Other roots.
Review by Publisher Summary 1

Contains information on familiar and exotic root vegetables and includes recipes featuring each vegetable, including horseradish vinaigrette, stir-fried lotus root and snow peas, and yuca chips.

Review by Publisher Summary 2

From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes'salads, soups, side dishes, main courses, drinks, and desserts'that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.

Review by Publisher Summary 3

From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.