Eating from the ground up
Subtitle: recipes for simple, perfect vegetables
By: Alana Chernila ; photographs by Johnny Autry
Contributors: Autry, Johnny, photographer
Edition: First edition.
Publisher: Clarkson Potter; Potter/Ten Speed/Harmony/Rodale
Published: 2018
Language: eng
Number of pages: 271
ISBN-13: 9780451494993
Copyright date: 2018
Subjects: Cooking (Vegetables); Vegetables
Description: "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.
Notes: Includes index.
Table of contents: title: Where to pick your vegetables --; title: How to wash, store, and make your veggies last --; title: Vegetables with cheese --; title: The tools of the kitchen --; title: Barely recipes --; title: A pot of soup --; title: Too hot to cook --; title: Warmth and comfort --; title: Celebrations and excuses to eat with your hands --; title: Recipes by vegetable.