Product Description

Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini and squash varieties; grower profiles; advice on how to select, store, clean, and preserve; fun zucchini lore and facts; and even information on zucchini festivals has been included. What hasn't changed is the core of inspiring, practical, and creative ways to use zucchini - and summer squash, crookneck squash, patty pan squash, and winter squash - in a variety of dishes. The result is a zucchini extravaganza of 225 easy-to-make, through-the-menu recipes.

Full of sweet succulence, toothsome crunch, healthful fiber, and delicate flavors, zucchini offers the home cook a wide range of possibilities. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrées: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. So squash your misconceptions. No one at the table will ever complain, "What? Zucchini again?"

Product Details

• Amazon Sales Rank: #239994 in Books
• Published on: 2002-06-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 320 pages

Features

• ISBN13: 9781580174534
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Library Journal
Garden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections.
Copyright 2002 Cahners Business Information, Inc.

From Booklist
Gardeners, especially beginners, frequently end up with bumper crops of zucchini. These vines are easy to grow, look beautiful as they blossom, and, if the weather is favorable, they produce bushels of squash. Now in its third edition, The Classic Zucchini Cookbook has proved a particular boon to those who can't just give away all those summer vegetables. Not restricting themselves solely to zucchini, authors Nancy C. Ralston, Marynor Jordan, and Andrea Chesman show the versatility of virtually all varieties of squashes in appetizers, soups, salads, main dishes, desserts, and baking. They are careful to appeal to both grown-ups' and kids' tastes with a penne casserole with cheese and zucchini. Their soups, whether hot and spicy or cold and curried, also appeal to a broad audience. There are plenty of squash-based desserts as well: cookies, cakes, and pumpkin pie. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author
Andrea Chesman, author of 12 cookbooks, has completely revised and edited this classic work. Her recent book The Vegetarian Grill was a James Beard Cookbook award nominee and recipient of a NBBQA Award of Excellence. Chesman has written articles for Fine Cooking, Food & Wine, New England Monthly, and the New York Times and was the Contributing Food Editor for Vermont Life magazine. She lives in Ripton, Vermont.

Nancy C. Ralston and Marynor Jordan are the authors of the Country Sampler column in the Bloomington Herald Times. They live on a 104-acre farm in southern Indiana, where they grow their own food, including lots of zucchini, of course.