The Definitive Compendium with More Than 225 Recipes
Publication Date: September 2012
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From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.
About the AuthorDiane Morgan is adjunct professor of religion and philosophy at Wilson College in Chambersburg, PA. She has published nearly 40 books, including Praeger's "Snakes in Myth, Magic and History: The Story of a Human Obsession", "Fire and Blood: Rubies in Myth, Magic, and History", and "From Satan s Crown to the Holy Grail: Emeralds in Myth, Magic and History".
Sarah Billingsley is a western Pennsylvanian who didn't get enough whoopie pies as a kid. She now lives in San Francisco.
Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to "Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, " the "LA Times, Orion, " and others.