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

by Andrea Chesman

Download Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes ePub
  • ISBN 1580176631
  • ISBN13 978-1580176637
  • Language English
  • Author Andrea Chesman
  • Publisher Storey Publishing, LLC; Reprint edition (April 30, 2007)
  • Pages 512
  • Formats docx lit azw lrf
  • Category Cooking
  • Subcategory Cooking by Ingredient
  • Size ePub 1106 kb
  • Size Fb2 1119 kb
  • Rating: 4.7
  • Votes: 823

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!

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 . Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Harmonized with the growing seasons. The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together.

I have since purchased two more cookbooks by Andrea Chessman because Serving up the Harvest is so good

Serving up the harvest has never been so delicious! – Mother Earth News. I have since purchased two more cookbooks by Andrea Chessman because Serving up the Harvest is so good. There are some recipes that include meat, but not many - most are vegetables only or provide a vegetarian option.

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

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.

Serving Up the Harvest book. 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 a 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.

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Here are 175 recipes that showcase in-seagon vegetables. Thank goodness for ILL! Got some good recipes/ideas, clear info.

I am interested in cooking fresh, healthy, vegetables grown locally or at home, in the natural growing season.

Serving Up The Harvest. com User, October 30, 2009. I am interested in cooking fresh, healthy, vegetables grown locally or at home, in the natural growing season. This book not only provides recipes, it also covers the type of growing requirements for each major vegetable.

Author Andrea Chesman. Author Andrea Chesman. Mom's Best Crowd-Pleasers: 101 No-Fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company. The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More! Author Kathy Farrell-Kingsley. The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables. Author Carol W. Costenbader. Picnic: 125 Recipes with 29 Seasonal Menus. 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

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that .

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad.

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


lifestyle
I have used this cookbook for about a year and a half. This cookbook has such a variety of good quality recipes. My favorites are the stir-fry, lo mein, grilled terriyaki chicken strips with sesame spincah, chicken and broccoli in monray sauce (cheese sauce), moo goo gai pan, chinese beef and broccoli, roasted asparagus vinaigrette, risi e bisi(peas and rice dish), dark chocolate-zucchini bundt cake, and the list goes on, but I'll stop there. Andrea Chesman reports working in a chinese restaurant for a while and it shows! She's got the best chinese recipes I've ever come across and they're all a great way to include mountains of vegetables with delicious results. She really knows her way around vegetables. Delicious! I have bought 7 of her other cookbooks because I was so impressed with this one. I certainly don't regret purchasing any of those 7 cookbooks, but none of them are nearly as good as this one! This one is 4 or 5 times as thick as the others she's published and there is so much variety that it's the one that I grab the most of all the 20 or more cookbooks I own. A must, especially if you are trying to incoporate more veggies into your diet without feeling short changed on flavor and satisfaction.
Dozilkree
I was looking for a cook book about vegetables so I could incorporate more of them into my diet, as I, like a lot of Americans, don't seem to eat enough of them. This book really fit the bill! I love that it's organized by season so it's easy to buy and prepare what's in season. The recipes taste great and are not fussy or complicated. The author also includes information about growing each vegetable too, as well as measurements such as 1 pound cabbage = 4 cups shredded. She includes interesting kitchen and historical notes on each vegetable and different cook times, like if you want to steam, saute or bake. I like that I can go to the book if I've got a vegetable in the fridge I don't know what to do with. I really think people would eat more vegetables if they just knew how to prepare them and this book goes a long way in solving that problem-- I highly recommend it!
Weernis
I just made the Swiss Chard pizza recipe from this book. The only change I made was the addition of sauteed mushrooms to make it more filling. It was delicious and one of the best non-traditional pizzas I have made. I love the way it is organized -- by vegetable. I had seen this book in the back of my seed catalogs for years and am so glad I finally purchased it. :9
Vareyma
This cookbook follows the seasonal availability of vegetables, so is tremendously helpful for Community Supported Agriculture (CSA) subscribers. The CSA provides loads of seasonal vegetables every week and I would not have known what to do with most of them without this cookbook. In addition, the recipes have been very easy to make and quite delicious. I have since purchased two more cookbooks by Andrea Chessman because Serving up the Harvest is so good. There are some recipes that include meat, but not many - most are vegetables only or provide a vegetarian option.
Iseared
This is the second season that we've been using this book. Last year we made batches of the zapple muffins - our only regret was that we didn't order the book earlier in the season. Oh all those zucchini in the compost pile! We're prepared this year, and the spring green recipes are amazing. I never thought I'd like greens as much as I do after tasting the Tuscan Kale and white bean recipe. What I like best though is that there is literally something for every type of taste and skill. I can always find a recipe with the ingredients I have on hand regardless of how much (or little) time I have. I appreciate my garden more now than ever and can't wait for many more seasons to come.
Zieryn
I already own this and purchased a copy for my daughter. Easy recipes, delicious, not fussy and in order by vegetable type. Who could ask for anything more?
Ttexav
love it
Vegetable cooking at its best! I've been looking for a book that would expand my horizons beyond broccoli and green beans and I think this is it. I don't want to be a vegetarian, just incorporate more veggies into my diet. There are terrific recipes here, including Spaghetti Squash Salad with Citrus Dressing (never thought about using it in a salad!), Pasta with Arugula Pesto, Pasta with Fresh Tomatoes and Wilted Greens, Tuscan Kale with White Beans and Garlic, Pan-Roasted Green Beans with Warm Soy Vinaigrette, several great-sounding cabbage recipes. Maybe I'll even try Brussels Sprouts again. Never thought I'd say that. Can't wait to get started!