Roots: The Definitive Compendium with more than 225 Recipes

I was very very pleased with the book I had purchased. It came very quickly and packaged very nicely. I would buy from them again.

There are very many salad recipes in this book. I wasn't expecting a cookbook featuring roots to be filled with so many salads and slaws and pesto and "picnic fare". I bought the book hoping for Fall-type preparations.This compilation of recipes takes a global look at root vegetables. Don't get me wrong, a Global View (Asian, U.S. Pacific North West, Andean, Caribbean, Indian) slant is not a bad thing, but it was totally unexpected. And don't take me wrong again: "totally unexpected" is not a bad thing either. I assumed--incorrectly--that this book featured easy-to-find-in-any-United-States-neighborhood, Fall-weather root veggies. It does not. I bought this cookbook dreaming of many, many recipes for beautiful braises and slow, succulent, heavenly-smelling preparations of the root veggies that I know and love: Carrot, parsnip, rutabaga, beet, radish, parsley root, celery root, turnip, potato, and sweet potato. Regarding the veggies I just mentioned, there are not many recipes that I marked to try this Fall--maybe 10 or so. And that's not enough to allow me to give this book a top-star rating.Depending on what you are looking for in a "root" cookbook, it might behoove you to check this one out of your library before purchasing. If you are looking for general information on all the different roots, you will find it here--and beautifully pictured, too. (But can find just as much information with an internet search as you can in this book.) If a particular root caught your eye in the market, it will be in this book--represented by between 4 and 11 recipes.There are many Asian recipes in this book. The only problem with an Asian slant to the recipes is the requirement of an Asian market in your area, and a large pantry with some empty shelves and extra refrigerator space to accommodate a bunch of new and (possibly) seldom used staples and ingredients. And, again, don't get me wrong: Trying new ingredients is a wonderful opportunity in my mind, but, then, I'm an experienced cook and I'm always actively looking for "new". My pantry is full of Asian ingredients already. The closest Asian market is about 45 miles away from my house, but I make the trip once a week.I had much trouble locating some of these roots; some I can't find anywhere. The lotus root I can find is very expensive and usually of poor quality; (there are 8 recipes). I can't find the Andean Tubers (there are 7 recipes). I can't find arrowhead (there are 4 recipes). I can't find crosne (there are 8 recipes). I can't find malanga (there are 6 recipes). I can't find salsify and scorzonera (9 recipes). I know I can sporadically find (and pay a premium for): Horseradish (7 recipes), Jerusalem artichoke (7 recipes), parsley root (6 recipes), and wasabi (11 recipes). So, even though I live right outside of a very large city--Houston--there are 70-90 recipes in this book that are pretty much off-limits for me. Add in some other hard-to-find ingredients and the author turns "roots" into the "difficult" category.So, I'm still on the look-out for a great cookbook dealing with the root vegetables that are available in the Fall and Winter in the United States. Let me know if you find a book like this. And if you are looking for a great potato cookbook check out  One Potato, Two Potato . It is superb, and what I consider a five-star effort.

Great book to expand your culinary horizons,make healthier food choices,eat more of what is in season

This product was a gift. It came in better condition than described. It took a while getting here as it was from the UK. But I’m well satisfied

When I first read about this book on AZCentral.com I knew I had to have it. I love root vegetables have examined them many a time at the Farmer's Market without knowing exactly what I was looking at or how to prepare them. I have been meaning to integrate these folic acid rich vegetables into my diet and knew I had a lot to learn. This book arrived the day after I ordered it! Unbelievably fast delivery with Amazon Prime. I showed the book to my family and we all spent hours looking through it and oohing and ahhing at the delicious recipes and informative history of each vegetable. My grandparents in particular were delighted that malanga, or as we say in Puerto Rico, "yautia" was featured along with a recipe for alcapurrias which are a beloved family staple. The author sure did their research - they even recommended using Goya brand sofrito in the alcapurrias recipe! I cannot wait to visit my local Farmer's Market and put my newfound knowledge to work. You can bet I'll have the book with me!

This book is good as a review of root-type food sources that are available around the world. That being said, even for vegetables familiar to average Americans (e.g. carrots, potatoes, turnips etc) there is a predominant reliance on exotic, unfamiliar ingredients and spices (and terms) that I have never heard of or used. The book requires lots of traipses to specialty food shops. The author almost seems to want to show off how sophisticated she is about all the world's foods. If you are looking for a fairly down-to-earth book, this is not for you. If you are more of a food elitist (and there is nothing wrong with that, but not all of us are), this might be just fine. Frankly, I just wanted to know more about root type vegetables and have daily-fare recipes using them. The latter wish wasn't met

I have tried several recipes from this book. Every recipe was a winner. Easy to follow. New and different takes on several vegetables I tried. Going back to kitchen to try more

A while ago it occurred to me that my diet seemed to limited, especially as it related to vegetables. I remember my father loved rutabagas, but Mom cooked them with oodles of bacon grease--surely there's a better way! And what does one do with turnips? Or jicama (other than slicing matchstick pieces into salads)? This book goes into way more depth than I would have imagined possible. I've not worked through the entire thing yet, and I hope that not all the recipes call for ingredients that will be difficult to get, but I love thinking through some new to me foods.

Fantastic book,

Very pretty pictures but the recipes didn't work for me.