A01=Becky Selengut
A13=Clare Barboza
Age Group_Uncategorized
Age Group_Uncategorized
artichoke
Author_Becky Selengut
automatic-update
cabbage
Category1=Non-Fiction
Category=WBT
Category=WBTM
celeriac
cookbook
cooking
COP=United States
Delivery_Delivery within 10-20 working days
eggplant
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farm-to-table
farmers market
fava beans
fresh
healthy
Language_English
PA=Available
plant-based
plant-forward
Price_€20 to €50
produce
PS=Active
radish
recipes
romanesco
seasonal
softlaunch
veggies
Product details
- ISBN 9781682688038
- Weight: 616g
- Dimensions: 178 x 229mm
- Publication Date: 20 Feb 2024
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Maybe you just discovered celeriac, at the grocery. Or perhaps you received watermelon radishes in an Abel & Cole package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or Brussels sprouts, will reveal next-level flavour with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation and storage tips. Organised by season, recipes include Feta and Citrus Salad and Charred Chard with Spicy Chile Oil. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. She is the author of Shroom (Andrews & McMeel, 2014), Good Fish (Sasquatch, 2018), and How to Taste (Sasquatch, 2018). She has co-authored several books, including The Washington Local and Seasonal Cookbook and Not One Shrine: Two Food Writers Devour Tokyo. She also writes freelance article and develops recipes for local and national publications like Serious Eats, Eating Well, Marx Foods, and more. She is a staff instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss.?
