eBook The squash cookbook download

Still unsure of this book. We eat pumpkin and a lot of squash but there are better recipes to be had when collecting other books.

If you are looking for new and delicious ways to cook squash, this is the book for you. There are some really wonderful recipes in here!

I really like this book. I got it in hardback. It is the best squash cookbook I have purchased. It tells how to plant, grow and preserve squash. There are even instructions on composting. It has recipes for just about all squash types you plant or find in farmers markets or the grocery store. I purchased another squash cookbook and was not pleased with it because it only covered a few types of squashes. I wanted a squash cookbook that had recipes so I could explore eating different kinds of squash and this is it.

I have been looking for ideas to use my different squash in. This has many recipes that I will use.

This book is filled with all kinds of recipes and ideas that are great for people who like to cook with fresh vegetables and fruit.

I needed to understand some of the many differences among squash. I had no idea how many different kinds of squash there are.

just recipes

Over the years squash has become one of our favorite of all vegetables. The varieties now available are endless and each year more are being added to the list from around the world. They are becoming more and more available in our grocery stores as their popularity grows and more people relearn the old skills of preparing them and there many uses; more of this later. Squash are not only one of the most nutritious of vegetables; they are one of the most inexpensive, both to buy and to raise. In these days of hard times, they are an extremely and often overlooked resource. Hey, you can literally feed your family on these things, and feed them quite well!

We also have, for years, grown squash in our gardens and each year we add more varieties. They are rather easy to grow once you learn the basics and while we have very large garden plots at present, there have been times when we had very limited space, yet through it all, large and small bits of land, we have been able to grow these things.

As to cooking, there are so many different ways of preparing that you could served them daily if you wished, and could go for weeks offering a new dish with each meal. They are tasty, nutritious, can be simply cooked, or if you are ambitious, wonderfully complex dishes can be artfully prepared. They are ideal for those of us who like to experiment, modify and create. As an added bonus, for those of us who like our past, not matter what culture or country of origin, they are like taking a bite of history each time you place them on our plate.

The work being reviewed here by Yvonne Young Tarr is one of the better books available on the subject of squash. It runs the full gambit of squash lore from actually raising the things, the infinite varieties available, the preparation, harvesting, storage, and of course the preparation and cooking. Both summer and winter squash are well represented in this work and the author has also devoted space to pumpkins and gourds.

This seems like a lot of information for a book under 300 pages, especially when you consider that dozens upon dozens of fine recipes are offered, but the author has pulled it off and pulled it off well.

The section of the book addressing varieties is worth the price of the book alone although the rather detailed portion having to do with growing is most helpful, in particular for those who have never grown this vegetable before. The chapter devoted to storage and preservation is wonderfully detailed and filled with practical advice.

While there are certainly an endless number of ways of cooking squash, so many that I hardly feel one single volume could possibly cover all of them, the author of this book has certainly given it a good shot. By the time you work your way though all of the recipes presented here, you will be able to go back to the front and start over again.

Now it is important to note here that the author has included many ways of preparing and cooking squash but has not limited it to ways of cooking them as a stand along dish. No, we find here that squash is a great additive to many dishes which include many diverse foods from apples to sweet-potatoes to dates to eggs to mushrooms, and any number of meats and vegetables...with the emphasis on vegetables. The combinations are only limited by your creativity and imagination.

Each recipe of easy to understand and easy to follow and includes best methods of preparing the plant to be cooked. This includes some of the hard to handle, hard skinned winter varieties. The author has also included very detailed information as to canning and freezing, pickling and storing.

I would be hard pressed to recommend a better book on this subject. If you love growing and eating this vegetable, this could possibly be the only work you will need. If you are unfamiliar with all the delights of eating squash, do yourself a favor and get familiar...you are missing a real treat.

Don Blankenship
The Ozarks