Winter Harvest Cookbook: How to Select and Prepare Fresh Seasonal Produce All Winter Long by Lane Morgan

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  • Kale, bacon, and potatoes

    • Avocet on April 24, 2020

      Sadly, this recipe was a real failure. The kale ended up tough and very overcooked tasting. It was a waste of a very nice bunch of kale.

  • Ethiopian collards and cottage cheese

    • evergreengirl on June 01, 2019

      With complex niter kibeh, this is outstanding!

  • Baked Jerusalem artichokes with mushrooms

    • PatriciaW on February 17, 2020

      We were given a bag of Red Fuseau jerusalem artichokes. This book has some really good information about different varieties, and I took courage that this was one of the best. I've had a different variety that was almost impossible to clean. Anyway, this is a versatile recipe, and I could see a zillion ways to change it with different mushrooms, spices and cheese. Good to keep the bit of ginger, I think, as the artichokes can be hard to digest for some.

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  • ISBN 10 086571679X
  • ISBN 13 9780865716797
  • Linked ISBNs
  • Published Dec 01 2010
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition 20th anniversary ed
  • Countries Canada
  • Publisher New Society Publishers
  • Imprint New Society Publishers

Publishers Text

Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? This cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised 20th anniversary edition includes more than 200 simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking. Tantalise your tastebuds with an incredible array of soups, salads, sides, sauces, entrees and desserts such as: Roasted Brussels sprouts with sweet potatoes and garlic; Penne with arugula, kale and goat cheese; Salad of roasted golden beets with feta and hazelnut oil; and, Pot roast with hazelnut barley. With a greatly expanded array of vegetarian and vegan dishes, this Cookbook is a must-have for anyone who wants to enjoy fresh, local and delicious food - any time of the year!

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