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The Classic Zucchini Cookbook
by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman
304 pages; 8" x 8 1/2"; Two-color; illustrations throughout; Paperback
Revised and updated to serve a new generation of home cooks, The Classic Zucchini Cookbook is like a new book weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini and squash varieties; grower profiles; advice on how to select, store, clean, and preserve; fun zucchini lore and facts; and even information on zucchini festivals has been included. What hasnt changed is the core of inspiring, practical, and creative ways to use zucchini and summer squash, crookneck squash, patty pan squash, and winter squash in a variety of dishes. The result is a zucchini extravaganza of 225 easy-to-make, through-the-menu recipes.
Full of sweet succulence, toothsome crunch, healthful fiber, and delicate flavors, zucchini offers the home cook a wide range of possibilities. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrées: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. So squash your misconceptions. No one at the table will ever complain, What? Zucchini again?
About the Author
Andrea Chesman, author of 12 cookbooks, has completely revised and edited this classic work. Her recent book The Vegetarian Grill was a James Beard Cookbook award nominee and recipient of a NBBQA Award of Excellence. Chesman has written articles for Fine Cooking, Food & Wine, New England Monthly, and the New York Times and was the Contributing Food Editor for Vermont Life magazine. She lives in Ripton, Vermont.
Nancy C. Ralston and Marynor Jordan are the authors of the Country Sampler column in the Bloomington Herald Times. They live on a 104-acre farm in southern Indiana, where they grow their own food, including lots of zucchini, of course.