“A truly invaluable trove of culinary historical and botanical knowledge.”
—Gourmet
“The timeliest and most truly helpful book of the year.”
—Time
“If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one.”
—Boston Globe
"synopsis" may belong to another edition of this title.
In this magnificent, encyclopedic cookbook, Schneider discusses each of 80 fruits and vegetables, its origins, history, and appearance, its flavor, uses, and nutritional highlights. She tells how to shop for it and what to look for, how to store it and how long it'll keep, then she provides a selection of recipes (there are 420 in all) to inspire and reward your new culinary quests. Richard Sax's Hot and Sour Soup-Stew is a lovely way to try out Chinese cabbage, Sautéed Fennel with Lemon makes one wonder how one existed so long without it, and Collard Greens with Cornmeal Dumplings and Bacon provide you with the wherewithal to enjoy this ultimate comfort food in your own home, even if you don't hail from down South. Schneider's Commonsense Guide is an irresistible reference. --Stephanie Gold
"About this title" may belong to another edition of this title.
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