Most cookbooks are designed to answer the question aWhat do I want to eat?a Practical Food for the Curious Cook tackles the more realistic and fundamental question, aWhat do I have to eat?a Did turnip turn up in your local farm CSA? Maybe chard was marked down at the local market, or your neighbor had a surplus of zucchini. Flip through each page to find a beautiful illustration of a raw ingredient, like carrots, beets, kohlrabi or okra and a description of all the ways to prepare it. Roasted, steamed, boiled, grilled! Also available, is a list of ingredients it goes well with. Fortunately, you can mix almost anything and you are well on your way to a colorful roasted vegetable medley. There are no measurements to follow, no timers to keep track of. Maximus Thaler and Dayna Saffertein will guide you to provide cooking inspiration, not cooking dogma. Practical Food for the Curious Cook is for everyday people who want to regain a relationship with their food.The ginger aroota we eat is actually a rhizome, a horizontally growing underground stem. Ginger has long been touted as a ... CANDIED AuEc To make candied ginger, boil peeled chunks of ginger for a long time. AuEcOnce the ginger is soft andanbsp;...
|Title||:||A Curious Harvest|
|Author||:||Maximus Thaler, Dayna Safferstein|