Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

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Storey Publishing, Jun 24, 2010 - Cooking - 387 pages
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Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.


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User Review  - gincam - LibraryThing

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 ... Read full review


2 Salads and Pukled Vegetables
3 Soups
4 Simple Vegetable Dishes
5 Beans Rice and Grains
6 Vegetarian Main Dishes
7 Main Dishes With Fish and Seafood
8 Main Dishes with Poultry
9 Main Dishes with Meat
10 Baked Goods and Desserts

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About the author (2010)

Andrea Chesman has written more than 20 cookbooks, including Storey’s 101 One-Dish Dinners, The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications, including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and several regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.

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