The Garden-Fresh Vegetable Cookbook by Andrea Chesman

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Synopsis

What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmers’ markets. Garden-fresh vegetables are so beautiful, yet their freshness so fleeting.

Andrea Chesman is a cook and gardener who knows what it’s like to be staring down pounds of vegetables and panicking about how to use them all before it’s too late. Simple. Delicious. Planned to fit the season. That’s the approach Chesman brings to the 175 recipes she’s developed for The Garden-Fresh Vegetable Cookbook.

The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites — spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more — are included, along with the more unusual — artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy- Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, The Garden-Fresh Vegetable Cookbook has dishes destined to please every palate.

To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in the vegetable basket. Readers need only to learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo mein, and then it’s easy to create new meals every month around the freshest assortments of seasonal vegetables.

The Garden-Fresh Vegetable Cookbook
is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.
 

About Andrea Chesman

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Andrea Chesman has written more than 20 cookbooks, including Storey's Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom's Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
 
Published June 1, 2005 by Storey Publishing, LLC. 512 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Garden-Fresh Vegetable Cookbook

Publishers Weekly

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This detailed, seasonally arranged guide is packed with informative tips on both growing and cooking with a variety of produce, as well as hundreds of interesting—though simple and homey—recipes.

| Read Full Review of The Garden-Fresh Vegetable Co...

Suite 101

Italian cooking is not the only option for using up those mounds of fresh beautiful picks from the tomato garden.

Feb 08 2009 | Read Full Review of The Garden-Fresh Vegetable Co...

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