Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More [Paperback]

In trying to drum up business for less-routine vegetables like sunchokes, stinging nettle leaves and rutabagas, Becky Selengut, a chef and author in Seattle, digs deep in her new book. She provides well-researched background information along with nutrients, shopping, storage and preparation advice written in a chatty tone. For each of the 25 vegetables, grouped according to seasonality, she gives fairly simple, accessible recipes. If a chile-and-honey-glazed roasted treatment cant get you to try parsnips, nothing will. Follow her excellent directions for prepping fresh fava beans in lemon and olive oil and youll be rewarded with a dish that puts the power of the beans and Pecorino on full display. I fully understand eggplant and artichokes, but was pleased to find a nice introduction to mustard greens. Selengut, a chef, culinary instructor, food journalist, and author of cookbooks, including IACP Book Award finalist? In this informative and inspiring collection, private chef Selengut ( These are the choice ones, the wonderfully weird ones, the vegetables that chefs, till now, have kept secret, just for us. But to know them is to love them and, with Becky Selengut is a superb teacher with a keen understanding of flavor, and she knows how to coax the best qualities out of her ingredients. This inspired collection of easy-to-follow recipes will guarantee your produce bins are never boring again.? InUS