Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes by Andrea Chesman

Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

byAndrea Chesman

Paperback | April 30, 2007

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Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!

About The Author

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 t...

Details & Specs

Title:Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple RecipesFormat:PaperbackDimensions:512 pages, 9 × 8 × 1.25 inPublished:April 30, 2007Publisher:Storey Publishing, LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1580176631

ISBN - 13:9781580176637

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Extra Content

Table of Contents

Preface
Acknowledgments
The Well-Stocked Pantry
Mastering the Basics: Methods & Recipes

Spring into Summer
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Salad Dressings
Height of the Season: Spring

Early to Mid-Summer
Beets: Upbeat about Beets
Broccoli: A Popular Vegetable with Many Cousins
Cucumbers: Think Pickles
Snap Beans: You'll Never Have Too Many Once You Try Roasting Them
Swiss Chard: Easy, Delicious, Beautiful
Zucchini & Summer Squash: Nature's Blank Palette

Mid- to Late Summer
Artichokes: Noble Vegetables
Celery & Celery Root: No Thriving with Neglect
Chiles & Peppers: Some Like 'em Hot
Corn: An Ancient Plant of Many Uses
Eggplant: Made for the Grill
Fennel: A Vegetable That Deserves More Attention
Okra: The Garden Beauty Queen
Shell Beans: They Weren't All Created Equal
Sweet Potatoes: A Real Headliner
Tomatoes: The Stars of Summer
Height of the Season: Summer

Fall into Winter
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em or Leave 'em
Cabbage: Speaks Many Languages
Carrots: Who Knew They Were So Much Better Fresh?
Cauliflower: Queen or Brat of the Garden?
Garlic: Planting Hope Each Fall
Jerusalem Artichokes: They Grow Like Weeds
Kale: A Green in Many Colors
Leeks: Delicate Members of the Onion Family
Onions: A Flavor Worth Savoring
Parsnips: Who'd Have Thought They Could Be This Good?
Potatoes: Baked, Boiled & Knished
Rutabagas: They Aren't Turnips
Winter Squash & Pumpkins: The Pumpkin's in the Pie
Height of the Season: Fall into Winter

Appendix
Preserving the Harvest
Resources
Index

Editorial Reviews

"No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation.  Andrea Chesman shares more than 175 recipes designed to bring out the very best in produce.  Serving up the harvest has never been so delicious!" - Mother Earth News