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Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes [NOOK 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 ...
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Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

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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!
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Product Details

  • ISBN-13: 9781603429283
  • Publisher: Storey Books
  • Publication date: 7/13/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 512
  • Sales rank: 281,256
  • File size: 3 MB

Meet the Author

Andrea Chesman has written more than 20 cookbooks, including Storey’s Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.


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Table of Contents

Preface
Acknowledgments
The Well-Stocked Pantry
Mastering the Basics: Methods & Recipes

Spring into Summer
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Salad Dressings
Height of the Season: Spring

Early to Mid-Summer
Beets: Upbeat about Beets
Broccoli: A Popular Vegetable with Many Cousins
Cucumbers: Think Pickles
Snap Beans: You'll Never Have Too Many Once You Try Roasting Them
Swiss Chard: Easy, Delicious, Beautiful
Zucchini & Summer Squash: Nature's Blank Palette

Mid- to Late Summer
Artichokes: Noble Vegetables
Celery & Celery Root: No Thriving with Neglect
Chiles & Peppers: Some Like 'em Hot
Corn: An Ancient Plant of Many Uses
Eggplant: Made for the Grill
Fennel: A Vegetable That Deserves More Attention
Okra: The Garden Beauty Queen
Shell Beans: They Weren't All Created Equal
Sweet Potatoes: A Real Headliner
Tomatoes: The Stars of Summer
Height of the Season: Summer

Fall into Winter
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em or Leave 'em
Cabbage: Speaks Many Languages
Carrots: Who Knew They Were So Much Better Fresh?
Cauliflower: Queen or Brat of the Garden?
Garlic: Planting Hope Each Fall
Jerusalem Artichokes: They Grow Like Weeds
Kale: A Green in Many Colors
Leeks: Delicate Members of the Onion Family
Onions: A Flavor Worth Savoring
Parsnips: Who'd Have Thought They Could Be This Good?
Potatoes: Baked, Boiled & Knished
Rutabagas: They Aren't Turnips
Winter Squash & Pumpkins: The Pumpkin's in the Pie
Height of the Season: Fall into Winter

Appendix
Preserving the Harvest
Resources
Index

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Customer Reviews

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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.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • 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  No   Report this review
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