Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.
Author: Nancy C. Ralston
Publisher: Storey Publishing
From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.
The Zucchini is from the Plant family Cucurbitaceae often referred to simply as The Cucurbit Family.
Author: Nik Holt
Publisher: Independently Published
The Zucchini is from the Plant family Cucurbitaceae often referred to simply as The Cucurbit Family. In some countries it is recognized by the common name Courgette, but it is known as Zucchini in most parts of the world. Looking like a cucumber, Zucchini can be represented in a yellow variety but in the dark green is the most common. I have also read about White varieties but I have never cultivated them. There is a light green variety also. The Zucchini is the fruit of the Zucchini plant. In a similar fashion to tomatoes it is most usually treated as a vegetable and cooked in a similar fashion and served as a savory dish Zucchini's that is usually cooked from while cucumbers and served raw in salads and on sandwiches. There are many ways to cook Zucchini and I'll list some of these further in this article. The older a Zucchini fruit gets the less appetizing it becomes. It goes a little stringy and tough after some time. The Zucchini can reach up to a meter in length and would be allowed to use this length for Seed production.Zucchini have many nutritional qualities. It contains Folate, Potassium and Vitamin A, Vitamin C, Vitamin B6, Iron, Magnesium, Phosphorous, Potassium, Copper, Manganese, Thiamine, Niacin, Pantothenic acid and Zinc.Baking and Frying: Zucchini can be sliced and fried in olive oil and topped with crushed garlic and herbs. Whole Zucchini can be hollowed and baked with various fillings. For example, Spinach, Ricotta Cheese and finely chopped onion make an ideal filling for these "Zucchini boats."Boiling and Steaming: Zucchini can be boiled or steamed with skins on. A sprinkle of Italian herbs and cheese sauce makes an ideal accompaniment. In addition to boiling and steaming Zucchini can be added to soups, stews and casseroles.Salads: Zucchini can be grated or finely sliced and added to salads and coleslaw. It is ideal to serve with a dish with cold meat and mixed salad in hot summer weather.Pizzas and Fritters: Zucchini makes an ideal topping on pizzas. It can also be grated and mixed with finely chopped onion, egg and self-rising flour and fried for great tasting fritters. It can be blended with over mashed potato or rice to add to fritters.Zucchini Flowers: Deep fried Zucchini flowers are a treat. Flowers are usually picked at the development stages of the fruit. The flowers can be stuffed with various fillings, battered and deep fried. They are an ideal side dish or can be served as an entrée.
(Note: there are dozens of cookbooks dedicated to squash and/or pumpkin. ...
The American harvest cookbook: Cooking with squash, zucchini, pumpkins, and
more. ... The classic zucchini cookbook: 225 recipes for all kinds of squash.
Author: Ernest Small
Publisher: CRC Press
Many North American plants have characteristics that are especially promising for creating varieties needed to expand food production, and there are excellent prospects of generating new economically competitive crops from these natives. The inadequacy of current crops to meet the food demands of the world’s huge, growing population makes the potential of indigenous North American food plants even more significant. These plants can also generate crops that are more compatible with the ecology of the world, and many also have inherent health benefits. Presenting detailed scholarship, a thoroughly accessible style, and numerous entertaining anecdotes, North American Cornucopia: Top 100 Indigenous Food Plants is a full-color book dedicated to the most important 100 native food plants of North America north of Mexico that have achieved commercial success or have substantial market potential. The introductory chapter reviews the historical development of North American indigenous crops and factors bearing on their future economic success. The rest of the book consists of 100 chapters, each dedicated to a particular crop. The book employs a user-friendly chapter format that presents the material in sections offering in-depth coverage of each plant. The first section of each chapter provides information on the scientific and English names of the plants, followed by a section on the geography and ecology of the wild forms, accompanied by a map showing the North American distribution. A section entitled "Plant Portrait" comprises a basic description of the plant, its history, and its economic and social importance. This is followed by "Culinary Portrait," concerned with food uses and culinary vocabulary. The chapters then provide an analysis of the economic future of each crop, discuss notable and interesting scientific or technological observations and accomplishments, and present extensive references.
Someone, I explained, who had tapped out all the likely combinations of winter
squash recipes in two previous books, Serving Up the Harvest and The Classic Zucchini Cookbook (which contains lots of winter squash recipes). Kathleen then
Author: Andrea Chesman
Publisher: Storey Publishing
Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.
Paperback . ISBN 1-58017-480-9 . The Classic Zucchini Cookbook , by Andrea
Chesman . This completely revised and updated edition contains 225 through -
the - menu recipes ; an illustrated zucchini and squash primer ; and how to select
Author: Brooke Dojny
A cookbook that offers a glimpse into the history and tradition of the clam shacks. lobster pounds, and chowder houses of New England, including recipes for clam fritters, roast bluefish, and crab cakes.
'Book Review Index' provides quick access to reviews of books, periodicals, books on tape and electronic media representing a wide range of popular, academic and professional interests. More than 600 publications are indexed, including journals and national general interest publications and newspapers. 'Book Review Index' is available in a three-issue subscription covering the current year or as an annual cumulation covering the past year.
Author: Marguerite DiMino BuonopanePublish On: 2012-11-20
For more than 30 years, Marguerite DiMino Buonopane, one of the North End’s most celebrated cooks, has shared her secrets to creating this culinary magic in your own kitchen.
Author: Marguerite DiMino Buonopane
Publisher: Rowman & Littlefield
Think of Boston’s North End and you will envision a place filled with great food. Italian markets filled with strings of thick sausage, great wheels of cheese, bushels of seafood, slabs of dark chocolate, and mounds of fresh fruits and vegetables line the streets. For generations, the cooks of this Italian-American neighborhood have transformed these wonderful ingredients into memorable meals. For more than 30 years, Marguerite DiMino Buonopane, one of the North End’s most celebrated cooks, has shared her secrets to creating this culinary magic in your own kitchen. Now she gathers more than 275 of her own mouthwatering recipes peppered with savory color photos. The result is a full-color, deluxe edition of a treasured cookbook classic.
More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple!
Author: Sarah Copeland
Publisher: Chronicle Books
"This is a richly photographed and charmingly written new take on the first cookbook resource for the modern, urban, newly married couple. It includes 150 recipes that reflect a fresh, healthy approach to getting meals on the table and entertaining friends, with a special emphasis on sustainable and handmade elements (i.e., going to farmers' markets, growing your own vegetables, using locally sourced ingredients, making things from scratch)"--Provided by publisher.
Over 100 recipes using nutritional yeast to create wonderful substitutes for cheese sauces, sliceable cheese for cold snacks, and meltable cheese for toppings, fondues, and pizza. Find tips on how to make the most of this tasty product in your everyday cooking. A great source of B vitamins.
Index This inspirational cookbook features an exciting range of over 200 ... ( zucchini) & aubergine (eggplant) lasagne 90 Mediterranean spaghetti 111
ratatouille & lentil pizza 219 Sicilian spaghetti 98 avocado & ham pizza 215
bacon: beef ...
Offers more than five hundred of the most popular recipes of the twentieth century, providing a culinary history of the past hundred years that chronicles the evolution of Americans' eating and cooking habits
Author: Larry Tomicich and FamilyPublish On: 2020-04
Old Trieste Restaurant Cookbook is a timeless piece filled with family recipes and history that made the restaurant famous for more than 55 years.
Author: Larry Tomicich and Family
Old Trieste Restaurant Cookbook is a timeless piece filled with family recipes and history that made the restaurant famous for more than 55 years. Classic dishes from fine Italian cuisine include Chicken Livers Trieste, Signature Lemon and White Wine Fish, Veal Parmigiana, Filet Mignon Marsala, Scampi Trieste, Calamari Fritti, Lobster Fra Diavolo, all of the house-made sauces and salad dressings, classic cocktails and of course the Signature Fried Zucchini. Also included in the Cookbook is the list of food vendors that the restaurant used to serve dishes such as the fresh Italian bread, fine meats and seafood, chocolate truffle cake, spumoni ice cream and Tiramisu flown in from Italy!