About this item

The beginning of fall brings buzz and excitement around all-things pumpkin. From the huggable lattes we eagerly await all year, to the homemade roasted pumpkin seeds whipped up after carving a jack-o-lantern on Halloween, to the first (or third) slice of pie during the holidays, there s a place for pumpkin in everyone s heart. In her new cookbook, "Pumpkin, " Allison Day, popular blogger and creator of the award-winning YummyBeet. com, brings the cozy warmth of pumpkin into our homes with a seasonal, whole foods recipe set and earthy food photography. With savory and sweet recipes for all meals of the dayincluding a mouthwatering pumpkin dessert chapterit s the cookbook your home shouldn t be without during the fall and winter months. Homemade pumpkin spice latte variations along with wholesome meals ideal for the everyday and the holidays are tucked into this plentiful pumpkin volume. Utilizing pumpkin flesh, pumpkin puree, pumpkin seeds, pumpkin spice, pumpkin seed oil, and heirloom pumpkins, there s something in "Pumpkin" for every craving, festivity, time constraint, and cooking level. As enjoyable to cook from as it is to flip through curled up next to a crackling fire, there s no better way to celebrate, share, and savor the pumpkin harvest this season. More and more cooks are turning to their own gardens or to local farmers markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more. Organized by month to coordinate with a farmer s calendar, cooks will find orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer s kitchen. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a "New York Times" bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. "



About the Author

Allison Day

Allison Day is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet (yummybeet.com) . Allison's third cookbook, Modern Lunch (Appetite by Random House, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She's contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom.



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