Root vegetables and greens have a hearty earthiness that makes them perfect for the savory dishes that warm us from Fall through Winter. Andrea Chesman's "Recipes From the Root Cellar" makes you want to eat your veggies! You'll learn how to identify, choose, store and prepare vegetables that are readily available in the cooler months. There are recipes for every course from salads on through to dessert. Vegetarian-friendly recipes are noted by a small leaf design next to the recipe title. Learning to cook with a wider variety of foods like root vegetables, greens, winter squash, and dried beans is not only healthy, it adds interest to everyday meals. "Sneaking in" pureed vegetables to foods like meatloaf, cornbread, pasta sauce, stuffing and more, adds flavor, moisture, texture and nutrients. When the individual food ingredients in recipes are naturally flavorful, then you can reduce the salt and fat in many of the recipes. Taste the food first, and then gradually add what you think it lacks. These wonderful recipes lack for nothing: "Maple-Glazed Baked Winter Vegetables", "Buttermilk Mashed Potatoes", "Caramelized Cabbage and Onion Tart", "Chicken Pot Pie with Sweet Potato Biscuits", "Winter Minestrone", and "Stuffed Cabbage Rolls". For the sweet tooth: "Maple-Apple Tea Cake", "Carrot Cake with Cream Cheese Frosting", and "Marbled Pumpkin Cheesecake". Are you hungry yet?

Review Copy Gratis Storey Publishing ( )

By about late December I'm already bored with baked beets and pickled turnips, so it's nice to have a cookbook with lots of recipes focusing on root vegetables. For anybody who tries to eat seasonally (and isn't lucky enough to live in SoCal), this cookbook will hopefully provide some alternatives to your standard recipes. ( )