• Roots




The Definitive Compendium with More Than 225 Recipes


From the publisher

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.

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There are 2 comments on this item
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1. by Willom Samuel on Oct 26, 2012 at 3:54 AM PDT

This is not a definitive compendium--there is no chapter on onions, which I believe, is a root, is it not? The recipes are also, on the whole, what I refer to as “cheffy”--you need a restaurant kitchen and a staff to make many of them. It’s a pretty book; I’ll donate it to my library.

2. by Kim on Oct 27, 2012 at 7:44 AM PDT

Hi Willom. Did you see the conversation in the comments on our roots quiz? Turns out, onions — despite the fact they grow underground, are actually stems, not roots. Thanks for the comment.

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