Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant

<p>Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular--or even outright scorned vegetables like beets and okra--and cook them into irresistible dishes. It's all about knowing how to cook or serve them and what herbs and spices to incorporate. In <em>Misunderstood Vegetables</em>, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.</p><br><br><b>Author:</b> Becky Selengut<br><b>Publisher:</b> Countryman Press<br><b>Published:</b> 02/20/2024<br><b>Pages:</b> 272<br><b>Binding Type:</b> Paperback<br><b>Weight:</b> 1.23lbs<br><b>Size:</b> 8.90h x 6.93w x 0.87d<br><b>ISBN:</b> 9781682688038<br><br><b>Review Citation(s): </b><br><i>Publishers Weekly</i> 12/04/2023<br><i>Library Journal</i> 01/01/2024 pg. 24