Name: Eating From the Ground up: Recipes for Simple, Perfect Vegetables (en Inglés)
Price: 115771.00 COP
Availability: InStock
Author: Chernila, Alana
ISBN: 9780451494993

portada Eating From the Ground up: Recipes for Simple, Perfect Vegetables (en Inglés)

Formato

Libro Físico

Autor

Alana Chernila

Editorial

Clarkson Potter Publishers

Año

2018

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Dura

Dimensiones

24.9 x 18.5 x 2.3 cm

Peso

1.02 kg.

ISBN13

9780451494993

Categorías

Interés estacional
Cocina general y recetas
Cocinas nacional y regional
Recetas de frutas y verduras
Recetas de ensaladas y vegetales

Eating From the Ground up: Recipes for Simple, Perfect Vegetables (en Inglés)

Alana Chernila (Autor) · Clarkson Potter Publishers · Tapa Dura

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$ 115.771

$ 178.110

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Eating From the Ground up: Recipes for Simple, Perfect Vegetables (en Inglés)"

Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. What is the best way to eat a radish? Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing.With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.