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Roots: The Definitive Compendium with more than 225 Recipes Hardcover – Sep 12 2012

3.5 out of 5 stars 2 customer reviews

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  • Roots: The Definitive Compendium with more than 225 Recipes
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Product Details

  • Hardcover: 432 pages
  • Publisher: Chronicle Books (Sept. 12 2012)
  • Language: English
  • ISBN-10: 0811878376
  • ISBN-13: 978-0811878371
  • Product Dimensions: 21.6 x 3.2 x 26.7 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 3.5 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #160,414 in Books (See Top 100 in Books)
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Product Description


"Diane Morgan has written a masterful book about root vegetables" -Deborah Madison, author of Vegetarian Cooking for Everyone

About the Author

Diane Morgan is an award-winning teacher, cookbook author, and freelance food writer. She lives in Portland, Oregon.

Antonis Achilleos is a New Yorkûbased food photographer.

Deborah Madison is an award-winning cookbook author and writes articles on cooking, food, and farming.

Customer Reviews

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Format: Hardcover Verified Purchase
Very pretty pictures but the recipes didn't work for me.
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Format: Hardcover
The recipes include Burdock and Jersulem Artichockes which are plentiful in my yard. An interesting idea for some emergency food.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0xa2f26594) out of 5 stars 82 reviews
62 of 64 people found the following review helpful
HASH(0xa2647b34) out of 5 stars Unique recipes for root vegetables Oct. 13 2012
By J - Published on Amazon.com
Format: Hardcover
I wasn't interested in buying another cookbook, but when I saw this one at the bookstore, I needed to have it. I love root vegetables, but all I ever do is roast them. What appealed to me about Roots was that there are (a) interesting preparations for common root vegetables that I never would have thought of and (b) whole chapters on root vegetables that I've never cooked with or never even heard of. I'm really excited to find the more exotic vegetables and try them out, but now that fall is settling in, I've enjoyed trying new ways to cook the more common vegetables. In the two weeks I've had the book, I've made the Orange-Braised Parsnips with Cumin and Mint and the Rutabaga Hash. Both were delicious and unexpected.

The book is divided into chapter by root and each chapter has 5-10 recipes for the root vegetable. Each chapter also includes some info about common varieties, storage, and preparation.

Some of the recipes I'm looking forward to making soon are:

* Fresee salad with gold beets, poached eggs, and bacon-sherry vinaigrette
* Shrimp and jicama ceviche
* Spaghetti carbonara with parnsips, pancetta and peas
* Turnips and leeks in miso butter

The best part of this book is finding new ways to cook root vegetables. I hope this author writes a cookbook for other types of vegetables!
122 of 135 people found the following review helpful
HASH(0xa2647c6c) out of 5 stars Heavy on salads, slaws, raw preparations; light on slow, succulent cold-weather dishes Oct. 28 2012
By I Do The Speed Limit - Published on Amazon.com
Format: Hardcover Verified Purchase
There are very many salad recipes in this book. I wasn't expecting a cookbook featuring roots to be filled with so many salads and slaws and pesto and "picnic fare". I bought the book hoping for Fall-type preparations.

This compilation of recipes takes a global look at root vegetables. Don't get me wrong, a Global View (Asian, U.S. Pacific North West, Andean, Caribbean, Indian) slant is not a bad thing, but it was totally unexpected. And don't take me wrong again: "totally unexpected" is not a bad thing either. I assumed--incorrectly--that this book featured easy-to-find-in-any-United-States-neighborhood, Fall-weather root veggies. It does not. I bought this cookbook dreaming of many, many recipes for beautiful braises and slow, succulent, heavenly-smelling preparations of the root veggies that I know and love: Carrot, parsnip, rutabaga, beet, radish, parsley root, celery root, turnip, potato, and sweet potato. Regarding the veggies I just mentioned, there are not many recipes that I marked to try this Fall--maybe 10 or so. And that's not enough to allow me to give this book a top-star rating.

Depending on what you are looking for in a "root" cookbook, it might behoove you to check this one out of your library before purchasing. If you are looking for general information on all the different roots, you will find it here--and beautifully pictured, too. (But can find just as much information with an internet search as you can in this book.) If a particular root caught your eye in the market, it will be in this book--represented by between 4 and 11 recipes.

There are many Asian recipes in this book. The only problem with an Asian slant to the recipes is the requirement of an Asian market in your area, and a large pantry with some empty shelves and extra refrigerator space to accommodate a bunch of new and (possibly) seldom used staples and ingredients. And, again, don't get me wrong: Trying new ingredients is a wonderful opportunity in my mind, but, then, I'm an experienced cook and I'm always actively looking for "new". My pantry is full of Asian ingredients already. The closest Asian market is about 45 miles away from my house, but I make the trip once a week.

I had much trouble locating some of these roots; some I can't find anywhere. The lotus root I can find is very expensive and usually of poor quality; (there are 8 recipes). I can't find the Andean Tubers (there are 7 recipes). I can't find arrowhead (there are 4 recipes). I can't find crosne (there are 8 recipes). I can't find malanga (there are 6 recipes). I can't find salsify and scorzonera (9 recipes). I know I can sporadically find (and pay a premium for): Horseradish (7 recipes), Jerusalem artichoke (7 recipes), parsley root (6 recipes), and wasabi (11 recipes). So, even though I live right outside of a very large city--Houston--there are 70-90 recipes in this book that are pretty much off-limits for me. Add in some other hard-to-find ingredients and the author turns "roots" into the "difficult" category.

So, I'm still on the look-out for a great cookbook dealing with the root vegetables that are available in the Fall and Winter in the United States. Let me know if you find a book like this. And if you are looking for a great potato cookbook check out One Potato, Two Potato. It is superb, and what I consider a five-star effort.
25 of 26 people found the following review helpful
HASH(0xa264a438) out of 5 stars "Roots" rocks! Oct. 24 2012
By tcasa - Published on Amazon.com
Format: Hardcover Verified Purchase
I love Diane Morgan's new cookbook! I've already tried 2 new recipes and gotten to explore some foods I've never tried before. This is more than just a bunch of recipes. The author gives you a history, buying guide, and a how-to on using and preparing each root. Full color pictures help you to identify that mysterious thing in the produce section that you've always wondered about. I live with a picky eater and both of the recipes I've tried have gotten that person's seal of approval. I can't wait to try another!
28 of 30 people found the following review helpful
HASH(0xa264a648) out of 5 stars Beautiful! Nov. 3 2012
By Ginafk - Published on Amazon.com
Format: Hardcover Verified Purchase
This is the fall cookbook I've been waiting for! I am a member of a CSA in Northern California and also get the what-the-heck-do-I-do-with-this vegetable on occasion. This book is just beautiful and answers all my questions. I was surprised at the size of the book - it was obviously no small effort to research and create. The pictures are gorgeous. It contains not just recipes, but information about each vegetable. So while I may not make Lotus Root Chips, I loved reading about them and am inspiring to search out some of the more exotic roots. I've just ordered a second one for a birthday present for a friend. Thank you!
15 of 15 people found the following review helpful
HASH(0xa264a0d8) out of 5 stars No More Guesswork Oct. 22 2012
By J G 06 - Published on Amazon.com
Format: Hardcover
Bought this book because I am always looking for ways to eat healthier and add vegetables to our meals. This book is very unique and a great resource that helps you understand not only the common, but the unusual vegetables in the market. I didn't know what some of them were. I have a better understanding on how to use them in our meals and the benefits of adding them to our diet. The recipes are easy to follow. The carrot top pesto is wonderful. We loved the horseradish gnocchi and I am thinking of making it for the holidays. Got a couple of "wow's" from my boys when they had the pot roast with honey-roasted rutabagas. So glad to have this book in my kitchen.