The Classic Zucchini Cookbook by Andrea Chesman
225 Recipes for All Kinds of Squash

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Synopsis

The Classic Zucchini Cookbook offers 225 easy recipes for all kinds of summer and winter squash. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrees: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. You'll also find a wealth of information on squash varieties; how to select, store, clean, and preserve your squash; fun lore and facts; and even information on zucchini festivals.
 

About Andrea Chesman

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Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains. Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course. Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
 
Published August 21, 2012 by Storey Publishing, LLC. 320 pages
Genres: Cooking. Non-fiction

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