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Misunderstood Vegetables

How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More
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( 95 ratings, 27 reviews)
Brief Description
Maybe you just discovered celery root (a lumpy, softball-sized bulb) at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will... Read More
Format: Paperback / softback
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Misunderstood Vegetables

Go from β€œwhat the heck is this” to β€œhow does it taste so good” in this celebration of misfit vegetables

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Maybe you just discovered celery root (a lumpy, softball-sized bulb) at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavour with the right recipe.

Becky Selengut has made it her mission to take less popularβ€”or even outright scorned vegetables like beets and okraβ€”and cook them into irresistible dishes. It's all about knowing how to cook or serve them and what herbs and spices to incorporate.

In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organised by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chilli Oil, and Celery Root Gratin.

A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

Book Details

INFORMATION

ISBN: 9781682688038

Publisher: WW Norton & Co

Format: Paperback / softback

Date Published: 09 April 2024

Country: United States

Imprint: Countryman Press Inc.

Illustration: 75 photographs

Contributors:

  • Photographs by Clare Barboza

Audience: General / adult

DIMENSIONS

Spine width: 20.0mm

Width: 178.0mm

Height: 229.0mm

Weight: 616g

Pages: 272

About the Author

Becky Selengut is an author, instructor, speaker, and chef based in Seattle. She is the author of Shroom (Andrews & McMeel, 2014), Good Fish (Sasquatch, 2018), and How to Taste (Sasquatch, 2018). She has co-authored several books, including The Washington Local and Seasonal Cookbook and Not One Shrine: Two Food Writers Devour Tokyo. She also writes freelance article and develops recipes for local and national publications like Serious Eats, Eating Well, Marx Foods, and more. She is a staff instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss.?

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