|Winter harvest cookbook: How to select and prepare fresh seasonal produce all winter long|
I bought this cookbook on a whim during a Thanksgiving visit to Powell's Book Store in Portland. The author is local to the Pacific Northwest and published by a local press, it focuses on winter vegetables which is an area in which I could use some inspiration, and it was only 9 bucks!
This isn't a vegetarian cookbook, but there are very few recipes that feature meat or seafood as winter vegetables are the main focus. Celeriac, kale, parsnips, leeks, squash, potatoes, yams, swiss chard, beets - these are the kinds of vegetables the book features. Many of the recipes appear to be the author's own, but she also reprints recipes from other cookbooks and from chefs in the Puget Sound area. This way you get many different looks at how to prepare a certain vegetable, from soups and salads to casseroles and main dishes.
I've only made one recipe from the book so far - Broccoli & Lentil Cury, which when served with brown rice was very healthy and filling and tasty at the same time. I have my eye on several others - most notably the Celeriac (celery root) & Shrimp with Mustard Dressing and the Hazlenut, Chard, and Goat Cheese Filo Pie.
Recipes are all straight forward and streamlined, not a lot of extra steps. The biggest challenge may just be in finding all the vegetables that appear in the book, especially out of the Pacific Northwest region.
Recommended unless you're a veggie-phobe (they've got used copies up on Amazon for $2.50)