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Andrea Chesman has written more than 20 cookbooks, including Storey’s The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
Books by this Author
Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind 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 from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.
Nothing says “home” like chocolate chip cookies still warm from the oven, freshly baked shortcake to celebrate strawberry season, or a perfect apple pie cooling on the windowsill. 250 Treasured Country Desserts is packed with tried-and-true recipes for the homey desserts you’ve loved all your life. Gingery Ginger Snaps. Chocolate Fudge Brownies. Boston Cream Pie. Real Butterscotch Pudding. Along with the recipes, you’ll find practical hints and tips on everything from how to remove neatly cut brownies from the pan to the best way to frost a layer cake.
Savor the bounty! Buy them at a farmers’ market, a grocery store, or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Carmelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!
Cooking for a crowd doesn't have to be stressful! Organize a neighborhood picnic, perfect a few potluck dishes to please even the pickiest eaters, or whip up last-minute cupcakes for a school bake sale. It's all achievable and even fun with Andrea Chesman's relaxed approach to feeding casual gatherings of every size.
Members of the squash family are readily available for year-round eating — from summer’s bounty of zucchini and summer squash to the fall and winter sweetness of the acorn and butternut varieties. Here are 225 delicious recipies that bring all kinds of healthful squash to today’s tables.
Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.