As Heard on The Daily Gardener Podcast:
This book came out in 2018, and the subtitle is Recipes for Simple, Perfect Vegetables: A Cookbook.
In this book, Alana says,
“Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.”
Alana divides her cookbook into these key sections: Barely Recipes (Recipes that let the vegetables shine), A Pot of Soup, Too Hot To Cook, Warmth, and Comfort, and Celebrations and Other Excuses to Eat With Your Hands.
Alana’s cookbook was inspired by the question, “But what’s the best way to eat a radish?”
Alana was at a booth at the farmer’s market.
“One side of the table held a tower of radish bunches, and the other, a basket of bagged baby arugula. When my first customer held a bunch of radishes and asked me for direction, I did my best to answer.
“Throw them into a salad? Slice them up and dip them in hummus?”
Not enamored with her lackluster response, Alana went home and experimented.
“Next Saturday, when someone asked me my favorite way to eat a radish, I was ready.
“Make radish butter! Chop them up fine and fold them into soft butter with some crunch salt, parsley, and a little lemon juice.”
I think the whole town at radish butter that week.
Each week that first summer, I’d take vegetables home from one mark to prepare for the next, studying up for the following week’s questions."
The result was this cookbook. Isn’t that fantastic?!
This book is 272 pages of vegetable mastery in the kitchen.
SI HORTUM IN HORTORIA PODCASTA IN BIBLIOTEHCA HABES, NIHIL DEERIT.