Book Description
From the author of more than 14 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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