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Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? The Winter Harvest Cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised 20th anniversary edition includes more than 200 simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking.
Tantalize your tastebuds with an incredible array of soups, salads, sides, sauces, entrees and desserts such as:
- Roasted Brussels sprouts with sweet potatoes and garlic
- Penne with arugula, kale and goat cheese
- Root vegetable and leek soup with Gouda cheese
- Pot roast with hazelnut barley.
With a greatly expanded array of vegetarian and vegan dishes, Winter Harvest Cookbook
is a must-have for anyone who wants to enjoy fresh, local and delicious food — any time of the year!