Serving up the Harvest: 175 Recipes Celebrating the Goodness of Fresh Vegetables

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More About This Book

Overview

SAVOR THE BOUNTY!

Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!

Product Details

  • ISBN-13: 9781580176637
  • Publisher: Storey Books
  • Publication date: 4/30/2007
  • Edition description: Reprint
  • Pages: 512
  • Sales rank: 234,207

Meet the Author

Andrea Chesman is food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and Pickles and Relishes. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

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Sort by: Showing all of 2 Customer Reviews

  • Posted March 6, 2012

    With 175 recipes, this cookbook offers many different ways to



    With 175 recipes, this cookbook offers many different ways to use vegetables in salads and side dishes, main dish meals, soups, and even desserts. The recipes are easy to follow and use ingredients that are easily found in most grocery stores or farmer's markets (or one's own garden). One downside of the cookbook is that no photos are included.




    The recipe chapters are categorized by season with lists of individual vegetables, so if you want some ideas for using up the surplus of pumpkins or zucchini from your garden, you will find recipes under the appropriate season chapter by vegetable rather than type of recipe. However, if you are looking for a general type of recipes for something like desserts or pasta dishes, you will need to look them up in the index rather than the table of contents. There are also recipes for salad dressings, sauces, broths, and condiments, as well as a section on preserving and canning.




    This cookbook inspires me to try recipes using vegetables I typically avoid such as rutabagas, swiss chard, and parsnips, because I don't know what to do with them except maybe to boil them and serve them with butter and salt and pepper. The recipe for Tomato Cabbage Soup was good and a few others I have bookmarked to try are Spicy Skillet Potatoes, Tomato-Mozzarella Salad, Grilled Asparagus and Chicken Salad, and Roasted Spiced Rutabaga Sticks.




    Overall I do like this cookbook for the motivation it gives me to try different ways to serve vegetables as side dishes and add more to main dishes.

    I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted July 18, 2009

    Excellent Cookbook!

    My friends and I have made several of the recipes and they are delicious and easy. It gives you a very good idea how to use the vegetables that are in season. I gave it to a co-worker as an engagement gift.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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