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.
"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
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