Overview

"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."

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Alana Chernila, an author, teacher and blogger based in Massachusetts, starts her alluring new vegetable cookbook just the way springtime does, with radishes. She suggests radish butter, made with the tangy little bulbs chopped fine. Having opened the door to such seasonal simplicity, she goes on to explain how to buy, store and use vegetables 100 ways. This is not a vegan book; dairy, eggs and nuggets of meat are involved. Precious new potatoes with salsa verde, caramelized cabbage soup, soft zucchini on toast, and refreshing smashed cucumbers with soba noodles all tempted me. -Florence Fabricant, New York Times In her latest cookbook, Eating from the Ground Up, author Alana Chernila explores simple, intuitive ways to showcase the textures and flavors of vegetables, from root to leaf. -Food52 Chernila makes you a better cook by showing how to coax the tastiest flavors from vegetables. -Cooking Light If you haven't yet roasted a radish, prepare to be amazed. Cooking these edible roots, which have a punchy bite when raw, brings out their mellow side, says Alana Chernila, in her new book Eating from the Ground Up. She blasts them in a hot oven for a half-hour, then serves them with a lemon-feta-mint sauce. The result is a fabulous mash-up of hot and cool, sweet and tangy. -Oprah.com [Chernila] provides invaluable advice for unlocking the flavors of vegetables, however mysterious or familiar. -Epoch Times Writer and culinary instructor Alana Chernila offers delicious veggie-forward ideas for whatever new treasures you find at the farmers market. -Shape magazine

Author Information

ALANA CHERNILA is the author of The Homemade Pantry and The Homemade Kitchen. She writes, cooks, teaches cheese making, and blogs at EatingFromTheGroundUp.com. She lives with her husband and daughters in western Massachusetts.

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