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Eating from the Ground Up: Recipes for Simple, Perfect Vegetables
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Author:
Chernila, Alana
Published:
Clarkson Potter/Ten Speed 2018
Status:
Checked Out
Description
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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Subjects
Subjects
Cooking & Food
Nonfiction
More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
02/27/2018
Language:
English
ISBN:
9780451495006
ASIN:
B071W4J3FQ
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Citations
APA Citation (style guide)

Alana Chernila. (2018). Eating from the Ground Up: Recipes for Simple, Perfect Vegetables. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Alana Chernila. 2018. Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Alana Chernila, Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. Clarkson Potter/Ten Speed, 2018.

MLA Citation (style guide)

Alana Chernila. Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. Clarkson Potter/Ten Speed, 2018.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
561ef07d-a408-6082-d5f2-8f638227d2e1
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Needs Update?:
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Date Added:
Jun 12, 2018 15:18:11
Date Updated:
Dec 07, 2021 06:35:55
Last Metadata Check:
Apr 14, 2024 06:37:13
Last Metadata Change:
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Last Availability Check:
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Last Availability Change:
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Last Grouped Work Modification Time:
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OverDrive Product Record

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title
Eating from the Ground Up
fullDescription
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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      • source: Florence Fabricant, New York Times
      • content: "Alana Chernila, an author, teacher and blogger based in Massachusetts, starts her alluring new vegetable cookbook just the way springtime does, with radishes. She suggests radish butter, made with the tangy little bulbs chopped fine. Having opened the door to such seasonal simplicity, she goes on to explain how to buy, store and use vegetables 100 ways. This is not a vegan book; dairy, eggs and nuggets of meat are involved. Precious new potatoes with salsa verde, caramelized cabbage soup, soft zucchini on toast, and refreshing smashed cucumbers with soba noodles all tempted me."
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shortDescription
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...
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