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The Garden Fresh Vegetable Cookbook

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What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmers’ markets. Garden-fresh vegetables are so beautiful, yet their freshness so fleeting.

Andrea Chesman is a cook and gardener who knows what it’s like to be staring down pounds of vegetables...

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Overview

What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmers’ markets. Garden-fresh vegetables are so beautiful, yet their freshness so fleeting.

Andrea Chesman is a cook and gardener who knows what it’s like to be staring down pounds of vegetables and panicking about how to use them all before it’s too late. Simple. Delicious. Planned to fit the season. That’s the approach Chesman brings to the 175 recipes she’s developed for The Garden-Fresh Vegetable Cookbook.

The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites — spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more — are included, along with the more unusual — artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy- Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, The Garden-Fresh Vegetable Cookbook has dishes destined to please every palate.

To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in the vegetable basket. Readers need only to learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo mein, and then it’s easy to create new meals every month around the freshest assortments of seasonal vegetables.

The Garden-Fresh Vegetable Cookbook
is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.

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Editorial Reviews

Publishers Weekly
This detailed, seasonally arranged guide is packed with informative tips on both growing and cooking with a variety of produce, as well as hundreds of interesting-though simple and homey-recipes. Dare we say it's even entertaining reading? Indeed, bits on the various uses of corn and "artichoke facts and fictions" make the book a strong contender for reading in bed or on the couch, not just in the kitchen. Veg expert Chesman (The Vegetarian Grill; The Roasted Vegetable) has an uncomplicated writing style and delivers concise instructions for such dishes as spring into summer's Stir-Fried Shrimp and Snow Peas in Black Bean Sauce; early to midsummer's Roasted Beet Salad with Greens and Crispy Shallots, and Zucchini-Cheddar Breakfast Biscuits; and fall/winter's Caramelized Winter Squash and Onion Pizza. The author provides helpful (and occasionally unexpected) vegetable-related hints, too, such as what to eat to stop the overwhelming burn from the capsaicin in chilis. Not all recipes are vegetarian, but the majority are; the collection is a nice addition for anyone looking to add wide and easy variety to their preparation of fresh produce. (May) Copyright 2005 Reed Business Information.
Library Journal
Author of more than a dozen cookbooks, Chesman describes herself as "a cook who gardens" rather than "a gardener who cooks," but her latest title will interest anyone who likes vegetables, whether from the backyard, the farmers market, or the supermarket. She organizes her recipes by season, from spring's first asparagus through tomatoes, "the star of summer," to winter squash and pumpkins; each chapter opens with information on growing, cooking, nutrition, and other useful facts. She also includes "Master Formulas," recipes that can be varied according to the vegetables in season. There are other good vegetable books available, e.g., Deborah Madison's Local Flavors: Cooking and Eating from America's Farmers' Markets, but Chesman's recipes-simple enough for busy weeknights, suitable for weekend entertaining-are always appealing. For most collections. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781580175340
  • Publisher: Storey Books
  • Publication date: 6/1/2005
  • Pages: 512
  • Product dimensions: 8.25 (w) x 9.24 (h) x 1.38 (d)

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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