With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
- ISBN-13: 9780451494993
- ISBN-10: 0451494997
- Publisher: Clarkson Potter Publishers
- Publish Date: February 2018
- Page Count: 272
- Dimensions: 9.8 x 7.3 x 0.9 inches
- Shipping Weight: 2.25 pounds
Cooking: Eat your vegetables
Plant-based eating is in, as more of us are incorporating more veggies into our everyday meals than ever before. Cookbook author and blogger Alana Chernila wants to celebrate this happy, healthy turn of events with a collection of recipes that brings out “the best in each root and leaf.” The result, Eating from the Ground Up, is for everyone—omnivores included. Chernila’s goal is to show us how to make each vegetable shine in all its glory, without disguises or fussy prep. Sometimes, she suggests, it’s knowing the little tricks that can highlight what’s best in a vegetable, and sometimes it’s knowing when to leave well enough alone—sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad. Easy and elegant, these 100 recipes will bring the pleasure of plants to your table all year-round.
“What can I bring?” is what we usually say when invited to a food-focused gathering, be it a summer picnic, a graduation celebration, a backyard barbecue or a birthday bash. A little edible outsourcing can be a big help when you’re hosting a gathering, and it’s a fun way to contribute as a guest. But no one wants to face six salads, each soggy in its own way. Ali Rosen, potluck maven par excellence, helps you avoid such dining disasters in Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining. She shares her enthusiasm, her expertise in organizing meals and her “aspirational, attainable” recipes that make a multidish event practical and pleasing. Everything you need is here, from easy appetizers to no-bake desserts, plus vital advice on the nitty-gritty of menu planning—“an orchestrated dance of different cooks,” if you’re the host—making food ahead, transporting your delicious dish, reheating and much more. Potluck party or covered-dish dinner? Bring it on!
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Shaya: An Odyssey of Food, My Journey Back to Israel is Alon Shaya’s stunning debut cookbook, with over 100 recipes wrapped in a candid, compelling “autobiography” about his culinary sensibility and how he found his way to becoming an award-winning chef. If that sounds heavy, it’s not. Born in Israel and brought up in the U.S., Shaya cooks in a way that reflects his heritage and his ramblings from culinary school to Las Vegas, New Orleans, Italy and, most importantly, Israel, where he found the core of his cultural identity. And we’re the lucky beneficiaries of his unique, very personal take on what it means to meld the best of many food traditions. Za’atar Fried Chicken is a must, as are Spicy Scallop Rolls, feathery-light Bright Green Falafel, Whole Roasted Cauliflower with Whipped Feta, Avocado Toast with Whitefish and Shaya’s grandmother’s Bulgarian Lamb Kebabs—so many fabulous flavors, so many imaginative combos.