Recipes from the Root Cellar

August 16, 2010
Veteran food writer Chesman (The Garden Fresh Vegetable Cookbook) gives root vegetables a much-needed redemption in this thorough guide. Readers will learn how to buy, prep, and use Brussels sprouts, collard greens, the often overlooked rutabaga and salsify, and more. Beginning with toothsome sides like a simple Beet and Napa Cabbage salad with goat cheese dressed with an orange vinaigrette, and Cider-Braised Sweet Potatoes with Apples, Chesman gives readers a bounty of produce and plenty of options. Yes, some expected mains make an appearance: roast chicken, pork, salmon, pot pies. But inventive riffs like White Lasagna with Leeks and Butternut Squash, Mustard-Molasses Roasted Salmon and Vegetables, and Spicy Meat Lo Mein will keep cooks and their guests from getting bored. The vast majority of the many recipes are within the reach of even the most novice cook and require few, if any, hard-to-source ingredients. Whether readers are looking for a new riff on summertime classics like coleslaw (8 variations) or a hearty pot roast to take the chill off a bracing winter day, they'll find plenty of inspiration in Chesman's cellar.

June 15, 2010

Chesman (Serving up the Harvest: 175 Recipes Celebrating the Goodness of Fresh Vegetables) provides information on individual vegetables from availability, storage, and how to buy them to preparation, cooking ideas, and how much equals a cup (helpful for novices). North African Turnip Salad features an interesting combination of turnips, carrots, tangerines, and lime. Chesman also includes a simple recipe for borscht as well as dishes made with seafood, poultry, and meat. Fans of Deborah Madison (Vegetarian Cooking for Everyone) and the Moosewood cookbooks will probably enjoy this.

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