Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

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Storey Publishing, Jul 13, 2012 - Cooking - 512 pages
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Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!
 

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Contents

1 The WellStocked Pantry
1
Methods Recipes
16
SPRING INTO SUMMER
40
EARLY TO MIDSUMMER
108
MID TO LATE SUMMER
190
FALL INTO WINTER
330
APPENDIX
472
Resources
478
Index
480
Copyright

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About the author (2012)

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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