Andrea Chesman
Autor von The Roasted Vegetable
Über den Autor
Andrea Chesman is a food writer and cookbook author who has published widely on the subject of vegetable cooking. She has written for Vegetarian Times, Fine Cooking, Food Wine, Eating Well, Cooking Light, and Organic Gardening. Among her other books are Serving Up the Harvest, Recipes from the Root mehr anzeigen Cellar, and The New Vegetarian Grill, a James Beard Cookbook Award nominee. She lives with her family in Vermont. weniger anzeigen
Bildnachweis: Andrea Chesman (taken by Natalie Stultz)
Werke von Andrea Chesman
Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest (1983) 83 Exemplare
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More (2012) 75 Exemplare
The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals (2008) 47 Exemplare
Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were then (2005) 43 Exemplare
Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life (Back to… (2010) 38 Exemplare
250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts (2009) 26 Exemplare
101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan (2016) 20 Exemplare
Mom's Best Crowd-Pleasers: 101 No-fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company (2006) 16 Exemplare
The Inventive Yankee: From Rockets to Roller Skates, 200 Years of Yankee Inventors and Inventions (1989) 5 Exemplare
Simply Healthful Skillet Suppers: Delicious New Low-Fat Recipes (Simply Healthful Cookbook Series) (1994) 2 Exemplare
The roasted vegetable 1 Exemplar
Zugehörige Werke
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps (2008) — Indexer, einige Ausgaben — 172 Exemplare
Getagged
Wissenswertes
- Geburtstag
- 20th Century
- Geschlecht
- female
- Nationalität
- USA
- Wohnorte
- Vermont, USA
Mitglieder
Rezensionen
Straightforward instructions on making a variety of 'one-pot dinners.'
Boldly flavored recipes are the theme, and with 101 to chose from, there are enough recipes to satisfy every member of the family. The ease of only using one dish coupled with clear instructions makes this indispensable to family cooks. The recipes are hearty and seem to be nutritious as well. Chesman includes many American favorites, and also pulls from international cuisines. The photos are bright and colorful.
I would recommend this for busy families who prefer healthy, hearty, home-cooked meals with a minimum of fuss.
**eARC Netgalley**
… (mehr)
Boldly flavored recipes are the theme, and with 101 to chose from, there are enough recipes to satisfy every member of the family. The ease of only using one dish coupled with clear instructions makes this indispensable to family cooks. The recipes are hearty and seem to be nutritious as well. Chesman includes many American favorites, and also pulls from international cuisines. The photos are bright and colorful.
I would recommend this for busy families who prefer healthy, hearty, home-cooked meals with a minimum of fuss.
**eARC Netgalley**
… (mehr)
Thank goodness for ILL! Got some good recipes/ideas, clear info.
Thank goodness for ILL! Got some good recipes/ideas, clear info.
Listen
Storey (2)
Dir gefällt vielleicht auch
Nahestehende Autoren
Statistikseite
- Werke
- 28
- Auch von
- 1
- Mitglieder
- 1,318
- Beliebtheit
- #19,502
- Bewertung
- 3.7
- Rezensionen
- 13
- ISBNs
- 60
- Sprachen
- 1
If there is anything that we know for sure it is that the science of food and health is changing rapidly and that what we know and knew are probably wrong. Look at what happened with coconut oil in Aug 2018. Yet Storey editors have not dissuaded Andrea Chesman, who has no health credentials whatsoever, from larding her book with polemics on fats in the diet. She cites no peer reviewed research, trots out the common conspiracy theories, does not accept that science is iterative, knows little about alternative cultural preferences (especially for "rancid" fats) and spouts her own personal truths at length. Allowing Ms Chesman this exposure to future embarrassment is unconscionable behavior on the part of editors, especially as the rant is pointless. No one who avoids animal fat will ever open the book. The photos would make vegetarians swoon.
The discussion of caul fat is just wrong. Ms Chesman (or perhaps her editor) does not seem to know what a ruminant is and how ruminant digestion works. Several times pigs are included in sentences about ruminants.
The text (of the ARC anyway) is a choppy in places and could use some rearrangement of paragraphs. As usual with Storey, the ARC is prepared with horrible fonts that may or may not be changed in the final version. (Story releases their books for review as long as 9 months before the publication date and does not send reviewers notifications of changes to the text or layout.)
The cookery part is stunningly good in a Mrs. Beetonly sort of way, but taken as a whole experience, the book falls short.
I received a review copy of "The Fat Kitchen: How to Render, Cure and Cook with Lard, Tallow and Poultry Fat" by Andrea Chesman (Storey) through NetGalley.com.… (mehr)