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bluenicorn's review against another edition
4.0
I hesitate putting a cookbook on here from which I haven't made a recipe yet, but this looks so good! The recipes appear simple, but with some classy-touch ones thrown in. There are also a bunch of recipes using all of the parts- finally, a use for kale stems! It also has recipes for the ingredients that I'm most likely to have an over abundance of and don't know what to do with (cilantro, most leafy greens, scallions, etc). Looking forward to using this one this CSA season.
chrissymcbooknerd's review against another edition
3.0
Back in the day, I was part of a local co-op... and living in the middle of nowheresville, USA, I was incredibly excited to finally have a cool way to get healthy, delicious produce. Except, unfortunately, it really didn't work out that way. By the time I got a second box of mostly half rotted random vegetables, I gave up and decided to go back to boring, ole grocery stores again (until I some day find a better option, I guess!)
Anyways, my experiences with the co-op are mostly what made me curious about THE CSA COOKBOOK, a handy guide that really shows the depth and detail that can go into fully utilizing every last part of the produce -- including the flowers, stems, and leaves. I can't resist a good cookbook that really differentiates itself with a special focus or unique theme -- and I definitely think that THE CSA COOKBOOK hits the mark in this area, for sure.
On the flip side, though, I really didn't find a ton that I truly want to recreate on my own. I appreciate and admire anyone who can waste so little, but I just wasn't blown away by any of the photos or the recipes that were demonstrated here.
But, to be fair, I'm usually only sold the pretty or useful part of the produce in the grocery store, so I'm probably not going to be the target audience for this type of cookbook, right?
However, if you actually *are* part of a CSA, if you grow your own produce, or if you live near a bountiful Farmer's Market with more variety than a few apples and bananas, I'm sure you'll have a totally different perspective on this nifty little cookbook.
Anyways, my experiences with the co-op are mostly what made me curious about THE CSA COOKBOOK, a handy guide that really shows the depth and detail that can go into fully utilizing every last part of the produce -- including the flowers, stems, and leaves. I can't resist a good cookbook that really differentiates itself with a special focus or unique theme -- and I definitely think that THE CSA COOKBOOK hits the mark in this area, for sure.
On the flip side, though, I really didn't find a ton that I truly want to recreate on my own. I appreciate and admire anyone who can waste so little, but I just wasn't blown away by any of the photos or the recipes that were demonstrated here.
But, to be fair, I'm usually only sold the pretty or useful part of the produce in the grocery store, so I'm probably not going to be the target audience for this type of cookbook, right?
However, if you actually *are* part of a CSA, if you grow your own produce, or if you live near a bountiful Farmer's Market with more variety than a few apples and bananas, I'm sure you'll have a totally different perspective on this nifty little cookbook.
graventy's review against another edition
4.0
The no-waste part is pretty accurate, as there are recipes for leaves and rinds. Let's be honest, if I ever got a CSA I'd be more likely to not eat the food itself. I'm never going to get to the point where I need to use the 'vegetable offal'.
Anyway, simple recipes, 1:1 picture ratio. Seems nice!
Anyway, simple recipes, 1:1 picture ratio. Seems nice!
ejdecoster's review against another edition
2.0
I struggled with the organization of this book and ultimately I don't think it was for me. Some of the recipes in here featured items I don't get or get rarely (such as the greens from sweet potatoes, or nasturtiums) and they're organized by type and not seasonality, which makes browsing less effective than using the index. Good for some people, but not for how I cook.
panamaangie's review against another edition
4.0
I received this book from goodreads first reads free for a review.
Unfortunately there is not a community garden near where I live. We have lots of farmers markets and I'm trying to plant a little garden without killing everything with my black thumb :). I'm so glad I got this book before planting it has given me some wonderful ideas not only about planting a few things I would never have considered before but also great recipes and ideas of what to do that will limit any wasted food.
Unfortunately there is not a community garden near where I live. We have lots of farmers markets and I'm trying to plant a little garden without killing everything with my black thumb :). I'm so glad I got this book before planting it has given me some wonderful ideas not only about planting a few things I would never have considered before but also great recipes and ideas of what to do that will limit any wasted food.
jessferg's review against another edition
4.0
A very nice book on using garden and CSA produce but although it touts using the "whole plant" really the only unusual items are bean and tomato leaves. That said - those recipes are amazing. A nice gift book for a gardener or cook. Lovely photos. Easy to follow directions. There are a few recipes with meat in them but vegetarians will have no problem adjusting those recipes. I will definitely use this book as the season progresses and have enjoyed what I've made from it so far.
ejthelibrarian's review
adventurous
inspiring
lighthearted
medium-paced
5.0
I'm not a cookbook person. Cookbooks have let me down time and time again with bland food that's difficult to know how to customize. Linda Ly changed everything for me with this one. Everything she touches turns to *chef's kiss*.
I have made several recipes from this cookbook each summer I've had it, and each individual dish has rocked my socks off. Her recipes are brimming with flavor, and her notes are not superfluous: they help you understand the vegetable you're working with (especially if you didn't eat many veggies growing up!), the soul and history of the dish, and how to customize it to fit the palates of the people you're cooking for (because of course you're bringing these dishes to parties: they're showstoppers).
Do yourself a favor and make this your kitchen's summer bible.
I have made several recipes from this cookbook each summer I've had it, and each individual dish has rocked my socks off. Her recipes are brimming with flavor, and her notes are not superfluous: they help you understand the vegetable you're working with (especially if you didn't eat many veggies growing up!), the soul and history of the dish, and how to customize it to fit the palates of the people you're cooking for (because of course you're bringing these dishes to parties: they're showstoppers).
Do yourself a favor and make this your kitchen's summer bible.
lisbet's review
4.0
An easy-to-read cookbook that will make you rethink which parts of a plant you consider edible and which you consider waste. There's a generous amount of photos (close to one photo per recipe) and none of the recipes look too difficult and most call for familiar "other" ingredients, even if the vegetable ingredients might seem unfamiliar..
This book is ideal for anyone interested in producing less food waste, increasing their creativity in the kitchen, or lowering their food bill. It's one of those books that will permanently change your way of thinking about something. Once you get an idea of the types of recipes that are suited for using up scraps (pesto, salsa, hummus, stir fry, and quick pickle recipes feature heavily), you will be able to think up new combinations and possibilities on your own. For example, the author includes a chart with three columns to help readers come up with their own combinations for pesto (a green, a cheese, a nut).
What kept this book from being a 5-star book for me, was two-fold. First, I wish the author had discussed items that shouldn't be eaten. Even if the worst thing that can happen is stomach distress if you eat a large amount of a certain green, for example, I think it should at least be addressed. Second, there were a lot (a lot!) of pesto recipes - to the point where I think the book could have been subtitled "If in Doubt, Make Pesto."
Recipes that caught my interest: Tomato Leaf Pesto (p.35), Chard Stalk Hummus (p.67), Fennel Frond and Ginger Pesto (p.110), Carrot Top Salsa (p.145), Savory Sweet Potato Hummus (p.165), Spicy Stir-fried Sweet Potato Leaves (p. 168), Watermelon Rind and Jalapeño Pickles (p.174), Stir-fried Watermelon Rind (p.179), Nasturtium Pesto (p.208), and Pickled Nasturtium Pods (p.210).
This book is ideal for anyone interested in producing less food waste, increasing their creativity in the kitchen, or lowering their food bill. It's one of those books that will permanently change your way of thinking about something. Once you get an idea of the types of recipes that are suited for using up scraps (pesto, salsa, hummus, stir fry, and quick pickle recipes feature heavily), you will be able to think up new combinations and possibilities on your own. For example, the author includes a chart with three columns to help readers come up with their own combinations for pesto (a green, a cheese, a nut).
What kept this book from being a 5-star book for me, was two-fold. First, I wish the author had discussed items that shouldn't be eaten. Even if the worst thing that can happen is stomach distress if you eat a large amount of a certain green, for example, I think it should at least be addressed. Second, there were a lot (a lot!) of pesto recipes - to the point where I think the book could have been subtitled "If in Doubt, Make Pesto."
Recipes that caught my interest: Tomato Leaf Pesto (p.35), Chard Stalk Hummus (p.67), Fennel Frond and Ginger Pesto (p.110), Carrot Top Salsa (p.145), Savory Sweet Potato Hummus (p.165), Spicy Stir-fried Sweet Potato Leaves (p. 168), Watermelon Rind and Jalapeño Pickles (p.174), Stir-fried Watermelon Rind (p.179), Nasturtium Pesto (p.208), and Pickled Nasturtium Pods (p.210).
geriatricgretch's review
4.0
Solid recipes, great tips for using all parts of the plant, easy suggestions for substitutions.
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