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Misunderstood Vegetables
How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More
Ratings/reviews counts are updated frequently.
Check link for latest rating. ( 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...
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See moreGo from βwhat the heck is thisβ to βhow does it taste so goodβ in this celebration of misfit vegetables
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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 popularβor even outright scorned vegetables like beets and okraβand 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
Collections
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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