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Eating from the ground up: recipes for simple, perfect vegetables

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Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out."What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus—whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
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ISBN:
9780451494993
9780451495006
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Grouping Information

Grouped Work ID561ef07d-a408-6082-d5f2-8f638227d2e1
Grouping Titleeating from the ground up recipes for simple perfect vegetables
Grouping Authoralana chernila
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-10-29 02:28:17AM
Last Indexed2020-10-29 02:46:26AM
Novelist Primary ISBNnone

Solr Details

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auth_author2Autry, Johnny,
authorAlana Chernila
author2-roleAutry, Johnny,photographer.
author_displayChernila, Alana
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McKinley
North Natomas
Pocket-Greenhaven
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McKinley
North Natomas
Pocket-Greenhaven
display_descriptionVegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.
"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus—whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing.
With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
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ils:.b25310884BookBooksFirst edition.EnglishClarkson Potter/Publishers, [2018]271 pages : color illustrations ; 26 cm.
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subject_facetCookbooks
Cooking (Vegetables)
Vegetables
title_displayEating from the ground up : recipes for simple, perfect vegetables
title_fullEating from the Ground Up Recipes for Simple, Perfect Vegetables
Eating from the ground up : recipes for simple, perfect vegetables / Alana Chernila ; photographs by Johnny Autry
title_shortEating from the ground up
title_subrecipes for simple, perfect vegetables
topic_facetCooking & Food
Cooking (Vegetables)
Nonfiction
Vegetables