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Please verify to begin receiving our newsletter and using your account. Cooking The Big Dig Unearth the pleasures of root-vegetable cookery. Print Save. A raw, good-for-you slaw. Want the inside scoop? Please check your inbox to verify your email address.
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From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history. Editorial Reviews. Review. "Diane throws open the doors of the root cellar and shines a strong beam of light on this subterranean wonderland. From burdock.
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Shop thousands of discounted overstock products from Amazon Outlet Store Shop now. Product description Review "In this vividly illustrated encyclopedia of, and paean to, everything from Andean tubers to wasabi, Diane Morgan makes a strong case for the delightful possibilities of this vastly underrated class of vegetables.
Her lore is fascinating and her passion for her subject is nothing less than inspiring. She has transformed the subject of root vegetables into an extraordinary reference book and brought them deliciously to life with irresistible recipes. This is a must for any cook who wants to expand their culinary horizons and navigate the fascinating world of root vegetables with confidence. Diane's kitchen prowess elevates lowly root vegetables to well-deserved exalted menu status.
While lotus root, tubers, and yams are staples in my own Japanese kitchen, mostly for savory dishes, thanks to Diane, I discovered the sweet wonders of Lotus Root Upside-Down Cake and the piquant pleasures of purple potatoes with smoked trout. Kansha, appreciation, in equal measure for natures hidden underground treasures From burdock and beets to rutabagas and radishes and beyond , she works through this often overlooked realm with inspired recipes and illuminating reference material.
The word that keeps coming to mind: finally!
The kind of thing you can go to again and again and again. Not because you loved one recipe, but because no matter how many times you read it, you'll always learn something new. It's a resource and a good one at that , the photos are beautiful but the recipes aren't over dominated by them, the story is personal, and in reading it, you get a lesson in food. For example, I had no idea that carrots are believed to have originated in Afghanistan. How about Roasted Turnip Ghanoush? Microbrew-braised rutabagas?
Grate the raw root to use in compound butters, condiments and vinaigrettes and you'll see it offers a more intense flavor than prepared horseradish. Review: 2 Books From Coast to well, almost Coast. April 28, - Published on Amazon. All rights reserved. Date de parution :. Editor's note: This is the latest installment of Anna Brones's weekly column at EcoSalon, Foodie Underground , discovering what's new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.
Or dishes made with unfamiliar roots like crosne, malanga or arrowhead? It makes us happy that autumn is finally here. From burdock and crosne to salsify and yuca, Morgan's recipes curry favor with taste buds that are open to culinary adventures. Her dedication frees the way for a deeper appreciation of some of the most underappreciated ingredients we know.