About this item
Go from "what the heck is this" to "how does it taste so good" in this celebration of misfit vegetables.Maybe you just discovered celery root (a lumpy, softball-sized bulb) , at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular -- or even outright scorned vegetables like beets and okra -- and cook them into irresistible dishes. It's all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips.
About the Author
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond is Selengut's latest book, published in March 2018. She is an instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss. Selengut forages, makes a mean Manhattan and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.
