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Serving Up the Harvest

Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

Serving Up the Harvest Open the full-size image

Contributors

By Andrea Chesman

Formats and Prices

Price

$18.95

Price

$25.95 CAD

Format

Format:

  1. Trade Paperback $18.95 $25.95 CAD
  2. ebook $11.99 $15.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 30, 2007. This date is subject to change due to shipping delays beyond our control.

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Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!

Genre:

  • “No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in produce. Serving up the harvest has never been so delicious!” – Mother Earth News

On Sale
Apr 30, 2007
Page Count
512 pages
Publisher
Storey
ISBN-13
9781580176637

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Andrea Chesman

About the Author

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
 


Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.

Learn more about this author