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The Garden-Fresh Vegetable Cookbook
By
Margaret Chodos-Irvine (illustrator) and
Andrea Chesman
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Storey Books
Publication date
June 1, 2005
Pages
502
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781580175340
ISBN-10
1580175341
Dimensions
1.50 by 8.25 by 9.25 in.
Weight
2.90 lbs.
Availability§
Out of Print
Original list price
$24.95
§As reported by publisher
Amazon.com says people who bought this book also bought:
The Backyard Homestead Book of Kitchen Skills | The Roasted Vegetable | Serving Up the Harvest | The Roasted Vegetable | Perfect Vegetables | Vegetables Every Day | From Asparagus to Zucchini | Pickles and Relishes | Fast, Fresh & Green
The Backyard Homestead Book of Kitchen Skills | The Roasted Vegetable | Serving Up the Harvest | The Roasted Vegetable | Perfect Vegetables | Vegetables Every Day | From Asparagus to Zucchini | Pickles and Relishes | Fast, Fresh & Green
Summaries and Reviews
Summary
Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options.
Amazon.com description: Product Description:
What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmersâ markets. Garden-fresh vegetables are so beautiful, yet their freshness so fleeting.
Andrea Chesman is a cook and gardener who knows what itâs like to be staring down pounds of vegetables and panicking about how to use them all before itâs too late. Simple. Delicious. Planned to fit the season. Thatâs the approach Chesman brings to the 175 recipes sheâs developed for The Garden-Fresh Vegetable Cookbook.
The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites â spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more â are included, along with the more unusual â artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy- Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, The Garden-Fresh Vegetable Cookbook has dishes destined to please every palate.
To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in the vegetable basket. Readers need only to learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo mein, and then itâs easy to create new meals every month around the freshest assortments of seasonal vegetables.
The Garden-Fresh Vegetable Cookbook is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.
Andrea Chesman is a cook and gardener who knows what itâs like to be staring down pounds of vegetables and panicking about how to use them all before itâs too late. Simple. Delicious. Planned to fit the season. Thatâs the approach Chesman brings to the 175 recipes sheâs developed for The Garden-Fresh Vegetable Cookbook.
The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites â spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more â are included, along with the more unusual â artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy- Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, The Garden-Fresh Vegetable Cookbook has dishes destined to please every palate.
To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in the vegetable basket. Readers need only to learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo mein, and then itâs easy to create new meals every month around the freshest assortments of seasonal vegetables.
The Garden-Fresh Vegetable Cookbook is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.
Editions
Hardcover
The price comparison is for this edition
from Storey Books (June 1, 2005)
9781580175340 | details & prices | 502 pages | 8.25 × 9.25 × 1.50 in. | 2.90 lbs | List price $24.95
About: Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options.
About: Celebrating the unique flavors of fresh-from-the-garden vegetables, an innovative cookbook, organized seasonally, presents more than 175 recipes for such terrific dishes as Grilled Chicken and Asparagus Salad, Maple Roasted Carrots, Soy-Sesame Grilled Eggplant, and many more, including a selection of vegetarian options.
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