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Synopses & Reviews
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. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.
Review
“Writing with a dry sense of humor and a zesty enthusiasm….This effortlessly entertaining and endlessly empowering book deserves its own spot in every kitchen.” Library Journal (Starred Review)
Review
“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 Misunderstood Vegetables, Becky Selengut has spilled the (fava) beans and now everyone can begin to understand their ugly beauty in delicious ways that are, even to longtime fans like me, exciting and new.” Cal Peternell, author of Burnt Toast and Other Disasters
Review
“In this informative and inspiring collection, private chef Selengut (Shroom) invites readers to consider (or reconsider) 25 oft-neglected vegetables….For curious cooks looking to branch out, this exploratory introduction will be invaluable.” Publishers Weekly (Starred Review)
About the Author
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. She is the author of Shroom (Andrews & McMeel, 2014), Good Fish (Sasquatch, 2018), and How to Taste (Sasquatch, 2018). She has co-authored several books, including The Washington Local and Seasonal Cookbook and Not One Shrine: Two Food Writers Devour Tokyo. She also writes freelance article and develops recipes for local and national publications like Serious Eats, Eating Well, Marx Foods, and more. She is a staff instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss.?