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Bibliographic Detail
Publisher
Clarkson Potter
Publication date
February 27, 2018
Pages
272
Binding
Hardcover
ISBN-13
9780451494993
ISBN-10
0451494997
Weight
1.25 lbs.
Original list price
$28.00
Amazon.com says people who bought this book also bought:
The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out | A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food | The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day | Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading | Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction | Cook Beautiful | Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites | Sweet: Desserts from London's Ottolenghi
The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out | A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food | The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day | Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading | Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction | Cook Beautiful | Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites | Sweet: Desserts from London's Ottolenghi
Summaries and Reviews
Amazon.com description: Product 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.
"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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