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A01=Andrea Chesman
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cookbooks and food
cookbooks for root vegetables
cooking with fall vegetables
cooking with gourds
cooking with root vegetables
cooking with squash
cooking with winter vegetables
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easy recipes
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nonfiction cookbooks and recipes
nonfiction food cookbooks
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recipe collection
root cookbook
root vegetable cookbook
salad recipes
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squash cookbook
vegetable lasagna recipes
vegetable recipe collection
vegetable soup recipes
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Recipes from the Root Cellar

★★★★★
★★★★★

English

By (author): Andrea Chesman

Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables. See more
€19.99
A01=Andrea ChesmanAge Group_UncategorizedAuthor_Andrea Chesmanautomatic-updateCategory1=Non-FictionCategory=WBAcookbooks and foodcookbooks for root vegetablescooking with fall vegetablescooking with gourdscooking with root vegetablescooking with squashcooking with winter vegetablesCOP=United StatesDelivery_Delivery within 10-20 working dayseasy recipeseq_food-drinkeq_isMigrated=2eq_non-fictiongourd cookbookLanguage_Englishnonfiction cookbooks and recipesnonfiction food cookbooksPA=AvailablePrice_€10 to €20PS=Activerecipe collectionroot cookbookroot vegetable cookbooksalad recipessoftlaunchsquash cookbookvegetable lasagna recipesvegetable recipe collectionvegetable soup recipes
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 860g
  • Dimensions: 202 x 228mm
  • Publication Date: 02 Jul 2010
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Language: English
  • ISBN13: 9781603425452

About Andrea Chesman

Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury.

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