Serving Up the Harvest
Celebrating the Goodness of Fresh Vegetables
By (author) Andrea Chesman
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Serving Up the Harvest by Andrea Chesman
Book DescriptionChesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness centre stage, she followed these guidelines: simple, delicious, and harmonized with the growing seasons. The vegetables are organised by crop readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavour in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound such as: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavours of autumn are celebrated in braised Belgian endives, brussels sprouts with pecans and cranberries, and chocolate chip carrot cake. "Serving Up The Harvest" is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.
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Book DetailsISBN: 9781580176637
(229mm x 203mm x 32mm)
Imprint: Storey Books
Publisher: Storey Books
Publish Date: 16-May-2007
Country of Publication: United States
Books By Author Andrea Chesman
Roasted Vegetable, Paperback (March 2017)
Learn to roast nearly any vegetable to savory perfection! Andrea Chesman returns with 25 new recipes and decedent full color photographs.
101 One-Dish Dinners, Paperback (October 2016)
In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai.
Backyard Homestead Book of Kitchen Know-How, Paperback (September 2015)View all books by Andrea Chesman
Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables. You'll learn all the techniques you need to get the most from home grown foods, along with dozens of simple and delicious recipes.
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