The Classic Zucchini Cookbook: 225 Recipes For All Kinds of Squash

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The Classic Zucchini Cookbook: 225 Recipes For All Kinds of Squash

by Andrea Chesman, Marynor Jordan, Nancy C. Ralston

Storey Publishing, LLC | June 15, 2002 | Trade Paperback

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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.

Format: Trade Paperback

Dimensions: 320 pages, 8.52 × 8 × 0.81 in

Published: June 15, 2002

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580174531

ISBN - 13: 9781580174534

Found in: Vegetables and Salads

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– More About This Product –

The Classic Zucchini Cookbook: 225 Recipes For All Kinds of Squash

by Andrea Chesman, Marynor Jordan, Nancy C. Ralston

Format: Trade Paperback

Dimensions: 320 pages, 8.52 × 8 × 0.81 in

Published: June 15, 2002

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580174531

ISBN - 13: 9781580174534

Read from the Book

Chilled Zucchini Mint Soup The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost. 1 tablespoon butter 1 cup diced onion 4 cups sliced zucchini 1 cup chicken broth, vegetable broth, or water 1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish 1/2 teaspoon salt 2 1/2 cups buttermilk 1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes. 2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft. 3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix. 4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours. 5. Serve chilled, garnished with sprigs of mint. Serves 6-8 Low Fat Zucchini Frittata There''s room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor. 1 egg 5 egg whites 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh basil, or 1/4 teaspoon dried 1/8 teaspoon freshly ground black pepper Salt Olive oil cooking spray 1 cup diced zucchini 1/2 cup diced mushrooms 1/4 cup sliced scallions, white and tender green parts 1 clove of garlic, minced 1/2 cup grated skim-milk mozzarella 1. Preheat the oven to 3
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Table of Contents

Preface
1 Becoming Acquainted with Squash
2 Starters, Salads & Soup
3 Vegetarian Main Dishes
4 Seafood, Chicken & Meat Main Dishes
5 Summer Squash Side Dishes
6 Winter Squash Side Dishes
7 Breads and...
8 Desserts
9 Pickling, Preserving & Freezing
Appendix 1: Play Zucchini Bingo
Appendix 2: Metric Conversion and U.S. Equivalents
Appendix 3: Sources
Index

From the Publisher

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 the Author

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.

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