Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables
Nothing tastes better than the seasonal bounty of local farms, including the hearty, long-lasting bounty of the autumn garden. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.
Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.
These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.
With this collection of more than 250 recipes, locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.
Recipes include:
Split Pea Soup with Winter Vegetables Roasted Beet and Blue Cheese Salad Deep-Fried Root Vegetable Chips with Garlic Aioli Sautéed Brussels Sprouts with Cranberries Cashew Carrots Braised Collards with Bacon Deep-Fried Onion Rings Root Vegetable Bread Pudding White Lasagna with Winter Squash Ravioli with Smoky Greens Winter Vegetable Lamb Stew Red-Cooked Pork and Cabbage Chicken Stew with Root Vegetables, and hundreds more.
Available July 9, 2010. Here's what an early reviewer has to say:
http://www.sanfranciscobookreview.com/featured/4-11-10-get-outta-my-dreams-get-into-my-root-cellar/
250 Treasured Country Desserts
Mouthwatering, Time-honored, Handed-down, Soul-satisfying Sweet Comforts
Warm-from-the-oven classic desserts make everyone feel good. Here are more than 250 mouth-watering recipes for homemade desserts. Whatever the occasion, the perfect treat is described with clear, easy-to-follow instructions and guaranteed to yield delicious results. (My co-author, Fran Raboff, is a meticulous recipe tester! AC)
These are the cakes that children request for their birthdays, the whoopee pies and blondies that are the first things to go at bake sales, the shortcake that celebrates strawberry season, and the pies and cobblers that accompany the apple harvest. When a friend needs cheering, a dense, not-too-sweet gingerbread or a marbled brownie lifts the spirits. Rough week at work? Creamy, raisiny rice pudding soothes jangled nerves.
With 40 cookie creations, 42 pretty pies, 36 fruity crisps and cobblers, and puddings, meringues, squares, slumps, bombs, and buckles galore, the possibilities for sweet satisfaction are endless. Bakers will also find just-right recipes for the crusts, frostings, toppings, and accompaniments that add so much to dessert classics. Little-known food anecdotes and historical tidbits drawn from three centuries of cookery books round out this addictive dessert collection. It's just the thing for every baker.
Written with co-author Fran Raboff, this collection is an expanded version of Mom’s Best Desserts, with 140 new recipes.
“This nostalgic cookbook will take you back to the kitchen of your childhood.”
— Milwaukee Journal Sentinel
Paperback, $16.95
416 pages
Pub date: August 19, 2009
ISBN: 978-1-60342
To order, contact your local bookseller, Amazon.com or Barnes & Noble
366 Delicious Ways to Cook Rice, Beans, and Grains
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as Spicy Vegetable Couscous, Pesto Pasta with Cranberry Beans, Smoky Black Bean Burritos, and Jamaican-Style Rice and Peas
This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious. Recipes are high in flavor, low in fat. Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.
“By now, the most curious of home chefs are well-versed in the how-tos of whipping up cupfuls of amaranth, fava beans, and quinoa. Lest any cooking fan has been closeted in a dark pantry for five or more years, health food advocate Chesman educates and adds to the vegetarian repertoire. Many of the recipes represent rather innovative first-of-their-kind dishes or almost infinite (and unusual) variations on a standard. Rice pudding, for instance, gets at least six new faces (vanilla yogurt and pina colada are two options). And fans of Japanese sushi will find it far easier to emulate chirashi sushi (vegetable-topped vinegared rice) than the original oriental meal. Nutritional analysis and attention paid to low-fat ingredients make this less of a carbohydrate-stuffing party.”
— Barbara Jacobs, Booklist
Paperback, $18.00
eBook – eReader, $18.00
eBook - Microsoft Reader, $18.00
eBook - Adobe reader, $18.00
480 pages
ISBN 9780452276543
To order, contact your local bookseller, Amazon.com or Barnes & Noble
The New Vegetarian Grill
250 Flame-Kissed Recipes for Fresh, Inspired Meals
The James Beard Award-nominated guide to preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavors and ingredients and the very latest in modern grilling trends. The New Vegetarian Grill, a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavorful recipes—50 of which are brand new—for vegetarians and grill aficionados alike. The New Vegetarian Grill is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts.
With Andrea’s vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire. Favorites include Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream. Vegetarian grilling wouldn’t be complete without marinades, glazes, pestos, and dipping sauces, and Andrea brings out the very best, including her Classic Vinaigrette, Chinese Soy-Black Bean Marinade and Dressing, Spicy Peanut Sauce, and more. An expanded introductory chapter discusses current equipment options—such as pellet grills, grill pans, built-in grills, and indoor grilling machines—so that everyone can enjoy mouth-watering grilled vegetarian meals, with unique flavors enhanced by the essence of flame and smoke that only grilling can offer.
Awards
James Beard Award nominee, first edition
“Thank you, Andrea Chesman, for so enthusiastically demystifying the grilling process and for taking vegetarian cooking into a new dimension. It’s a great book, and it fills a real need. I can’t wait to fire up my grill and try these recipes.”
— Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven
“ Forget your notions about cooking with broccoli and carrots. (Although if you want to, author Andrea Chesman suggests using a vegetable grill rack.) Whether or not you eat meat, this book’s abundance of delectable recipes run the gamut of salads, quesadillas, grilled sandwiches, and desserts. Chesman shows us that grilling is no longer a carnivore’s game.“
— Irene Sax, Epicurious.com
“ Andrea Chesman takes grilling way beyond the honored tradition of simply brushing vegetables with olive oil and putting them on the grill. Anyone who loves tinkering over the fire will find plenty of fresh ideas to stay occupied all year.”
— Deborah Madison, author of Local Flavors, Vegetarian Cooking for Everyone
Paperback, $16.95
368 pages
ISBN 978-1-55832-362-9
To order, contact your local bookseller, Amazon.com or Barnes & Noble
Serving Up the Harvest
175 Simple Recipes Celebrating the Goodness of Fresh Vegetables
What to do with those mystery vegetables that arrive with your CSA order? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? How do you cook unfamiliar root vegetables? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmers’ markets. Garden-fresh vegetables are so beautiful, yet their freshness so fleeting.
Andrea Chesman is a cook and gardener who knows what it’s like to be staring down pounds of vegetables and panicking about how to use them all before it’s too late. Simple. Delicious. Planned to fit the season.
The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites — spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more — are included, along with the more unusual — artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, Serving Up the Harvest has dishes destined to please every palate.
To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in the vegetable basket. Readers need only to learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo mein, and then it’s easy to create new meals every month around the freshest assortments of seasonal vegetables.
From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, more than 175 recipes bring out the very best in whatever produce is peaking now. Serving up the harvest has never been so delicious! (I cook from this book all the time. Some of my personal favorite recipes are Roasted Green Beans, Haluska, Portuguese Kale Soup, Santorini Salad, Chinese Noodle Soup with Cabbage, and Roasted Sweet Potato Salad with Sesame-Lime Vinaigrette, and Chicken and Leek Potpie, to name just a few. AC)
“Andrea Chesman deftly extracts the pleasures and possibilities that can be gained from eating in the place we live….a cache of recipes, stories, and ideas for no matter where you live.”
— Deborah Madison, author of Local Flavors and Vegetarian Cooking for Everyone
“An edible tour of the growing seasons…with dozens of tempting recipes.”
— Molly Stevens, author of All About Braising
Paperback, $14.95
512 pages
ISBN 978-1-55832-169-4
To order, contact your local bookseller, Amazon.com or Barnes & Noble
The Roasted Vegetable
How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads
The best way to highlight the flavors of vegetables is by roasting, and this book provides everything you know to both roast vegetables and combine them with pasta, stuff them in to sandwiches, include them in salads, scatter them on pizzas. In addition to 150 mouth-watering vegetarian recipes, the book includes a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment. More complicated recipes combine various roasted components, such as an Indian Summer Pepper Relish with scallions and basil, and Cranberry-Nut Wild Rice Salad with a sherry vinegar and Dijon mustard vinaigrette. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of fuss. (You haven’t lived until you’ve tasted roasted green beans. AC)
“An invaluable contribution to vegetable home cookery.”
— Charlie Trotter, chef/owner of Charlie Trotter’s and author of Charlie Trotter’s Vegetables
“In The Roasted Vegetable, Andrea Chesman reveals for us the forthright flavor and pure simplicity of vegtables at their best. Her recipes are direct and straightforward—they had me running to the kitchen to fire up the oven—and show how roasting, like no other technique, intensifies a vegetable’s inherent flavor and underlines its individuality. Her book is versatile and eminently useful.”
— James Peterson, author of Vegetables, Fish and Shellfish, and Sauces
Paperback, $14.95
240 pages
ISBN 978-1-55832-169-4
To order, contact your local bookseller, Amazon.com or Barnes & Noble
Mom's Best Crowd-Pleasers
101 No-Fuss Recipes for Family Gatherings, Casual Get-Togethers & Surprise Company
Mom’s very best crowd-cuisine is fun, relaxed, and informal. So forget the stressful dinner party for twelve. How many home cooks really drag out the china, silver, and linen these days? From a hungry group of the kids’ friends looking for afternoon munchies to a potluck office farewell party to a 4th of July barbecue for the neighborhood, today’s typical gatherings are casual occasions to share hearty, homemade food.
Mom’s Best Crowd-Pleasers is full of recipes that reflect the way Mom really cooks today, simply tailored to feed eight or more people. Green Chile Quesadillas, Keftedhes, and Guacamole with chips are all simple finger foods perfect for after-work get-togethers, book club meetings, and informal baby showers. Cold Sesame Noodles, Jerk Chicken, Greek-Style Lamb Burgers with Tzatziki are imaginative and unexpected at backyard cookouts, tailgate parties, and summer pool parties. And Cheesy Noodle Bake, Cuban Black Beans, and Pulled Chicken Barbecue will attract happy fans whenever the potluck gathering calls for a hearty hot dish.
Most recipes are designed to feed eight hungry people, but author (and home cook) Andrea Chesman provides advice throughout on expanding recipes, stretching dishes when the dinner seating unexpectedly grows from eight to eleven people, using clever shortcuts that make cooking for a crowd no more difficult than cooking for four, and generally maintaining a degree of sanity as more people come flooding through the front door.
As always, Chesman’s primary accomplishment is to provide homey, hearty tastes that satisfy modern palates, yet still bear the unmistakable stamp of Mom’s Best. (Many of my family’s favorite recipes, including Braised Chicken Provencale, Braised Lamb Shanks with Vegetables, Pastitsio, and All-American Potato Salad are in this collection. AC)
“These are homey, hearty creations with modern, updated twist – and they’re simple and accessible to any cook.”
— Natalie Haughton, Los Angeles Daily News
Paperback, $ 10.95 US
208 pages
ISBN: 978-1-58017-629-3
To order, contact your local bookseller, Amazon.com or Barnes & Noble
Mom's Best One-Dish Suppers
101 Easy Homemade Favorites, As Comforting Now As They Were Then
Comfort food is an essential part of the way we eat. Even the busiest among us have to slow down occasionally, and when we do there's nothing quite as satisfying as a bowl of Chicken Noodle or Potato Leek Soup.
Mom’s Best One-Dish Suppers is designed to help today’s home cooks pare everything down, liven things up, and entice the whole family to the dinner table while minimizing fuss and cleanup. New England Seafood Chowder, Chicken & Dumplings, and Beef Stew get ladled straight from the soup pot to main-course bowls on chilly nights. The simple skillet is every cook’s friend and can be used to produce delicious dinners as diverse as Curried Chicken & Broccoli Pilaf and Stovetop Mac ‘n Cheese with Ham and Peas. Add family-pleasing ideas for Oven-Baked Meals and Salad Suppers—Mexican Lasagna, Chicken Tetrazzini, Oven-Baked Pot Roast with Vegetables, Shrimp & Avocado Salad, Tuscan Tuna Salad with White Beans, Grilled Chicken Caesar Salad—and the busiest cook is armed with 101 favorites for every season. (My son took this book with him to college. Italian Wedding Soup, Jambalaya, Seafood Paella. Who could live without them? AC)
Paperback, $ 10.95 US
208 pages
ISBN: 978-1-58017-602-6
To order, contact your local bookseller, Amazon.com or Barnes & Noble
The Classic Zucchini Cookbook
225 Recipes for All Kinds of Squash
Nancy C. Ralson, Marynor Jordan, and Andrea Chesman
Members of the squash family are readily available for year-round eating — from summer’s bounty of zucchini and summer squash to the fall and winter sweetness of the acorn and butternut varieties. Here are 225 delicious recipes that bring all kinds of healthful squash to today’s tables. (Garden Way's Zucchini Cookbook was first published in 1990. I revised and updated this 1990 classic, adding about 90 of my own recipes, including Zapple Pie with a Struesel Topping and Squoconut Custard Pie, and reworking some of the older ones. There’s a lot less cream of mushroom soup and Jell-o than in the original! AC)
Paperback, $ 16.95 US
320 pages
ISBN: 978-1-58017-453-4
To order, contact your local bookseller, Amazon.com or Barnes & Noble
Pickles & Relishes
From Apples to Zucchini, 150 Recipes for Preserving the Harvest
Andrea Chesman
These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
Paperback $ 10.95 US
160 pages
ISBN: 978-0-88266-744-7
To order, contact your local bookseller, Amazon.com or Barnes & Noble
Andrea Chesman's Out of Print Titles:
All-American Dessert Cookbook
Pasta Salads
Salad Suppers
Salsas!
Skillet Suppers
Summer in a Jar
Sun-Dried Tomatoes