Eating from the Ground Up: Recipes for Simple, Perfect Vegetables by Alana Chernila

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Notes about Recipes in this book

  • Dilly quick-pickled cucumbers

    • southerncooker on July 11, 2018

      I thought these were going to be really good. They don't have a lot of flavor though. Maybe not enough vinegar. It uses very little rice vinegar. They're ok but I think I might try adding a bit more vinegar and maybe a pinch of sugar.

  • Tomato cheddar pie

    • southerncooker on July 15, 2018

      Love trying new to us tomato pies and tarts during tomato season. I used white cheddar for this. Instead of making the crust recipe in the book I used a bought crust. We enjoyed this version but like the one I keep coming back to every year from Roy F that contains mayonnaise and a combination of cheeses.

    • Barb_N on September 30, 2020

      This is my kind of tomato pie- cheese and tomatoes baked together. I did not have ready access to fresh basil but didn’t miss it. I did drain the tomatoes and par bake the crust but the juices still pooled at the bottom of the pan. A last hurrah of tomato season.

  • Braised endives with bitter caramel

    • Barb_N on October 11, 2020

      I’m not sure what the purpose of the lemon juice was in making the caramel. I wish I’d left it out as it was the predominant flavor. I would also have liked more descriptive directions, color and texture of the sauce for example. Intriguing but it needs tweaking if I’m to make it again.

  • Roasted vegetable and cashew curry

    • Barb_N on October 21, 2021

      I chose this recipe because I had already roasted turnips and sautéed the greens. I put carrot pieces in with the onion and used a mix of hot curry powder and masala spice. Served over moringa rice noodles, so the sauce and noodles were a mossy green/brown. A quick vegan dinner, but I would adjust the spices to get a more appealing color. We really liked the toasted cashews!

  • Kale and white bean soup with rosemary oil

    • foodgloriousfood on January 08, 2022

      We really liked this and I froze the leftovers which my daughter stole to go with her on her RV travels which inspired a late night call from her raving about how good it was and how she needed the recipe. I couldn’t remember where the recipe came from but EYB came to the rescue! My daughter was thrilled she now has the recipe. It’s very rich and decadent for a legume soup!

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Reviews about this book

  • Food in Jars

    Vegetable-centric dishes for all occasions, from one of my very favorite home cooks.

    Full review
  • Food in Jars

    This book should be on your shelf if you keep a backyard garden, shop farmers markets, subscribe to a CSA share, or simply love vegetables. It’s one that I know I’ll turn to again and again.

    Full review
  • Food52

    An excerpt from the book re coaxing out vegetables’ secret flavors.

    Full review
  • ISBN 10 0451494997
  • ISBN 13 9780451494993
  • Published Feb 27 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A vegetable-focused cookbook of 100 seasonal recipes that will help anyone make the most out of the bounty they take home from their farmer's market, receive in their CSA, or grow at home.

"But what is the best way to eat a radish?" Alana Chernila hears this sort of question time and time again as she works a stand at her local farmer's market. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really sings. Eating from the Ground Up is filled with 100 recipes that showcase the unique flavor and texture of each vegetable. There are dishes that are so fresh and quick that they feel more intuitive than like you're following a recipe; pots of soup for all times of the year that are packed with nourishment; ideas for maximizing summer produce, even when the volume is overwhelming for those who garden themselves; cozy, hearty fall and winter foods that are all about comfort; and fun, celebratory dishes that put vegetables front and center. The many tips on selecting, storing, preparing, and enjoying the season's bounty make this book an ideal handbook and celebration in one.

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