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