From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.

About the Author

Diane Morgan is an award-winning teacher, cookbook author, and freelance food writer. She lives in Portland, Oregon.

Antonis Achilleos is a New York–based food photographer.

Deborah Madison is an award-winning cookbook author and writes articles on cooking, food, and farming.

"About this title" may belong to another edition of this title.

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