Roots: The Definitive Compendium with more than 225 Recipes

by Diane Morgan, Deborah Madison (Foreword), Antonis Achilleos (Photographer)

From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Adult

432 pages, Hardcover

First published September 14, 2012

About the author

There is more than one author by this name on Goodreads.

Reviews

[Sam (Sarah) · Rating 2 out of 5]

I was really excited to get this book from the library after waiting for it for a while. My first impression is one of disappointment. As someone who works to eat seasonally, I was thinking this book would make for a fantastic winter treat. However, my first impression is that it reads dry: Diane Morgan tells you to wear gloves while working with beets, and to peel pretty much everything - tiny details I know, but the indicate the lack of juice I want in a cooking guide. Additionally, there is little sense of season or place infused in this book.

This is my first impression. It is possible that after more time with the book and trying the recipes, I would bolster my review. But even though it's February, where I'm pretty much living on roots, and I feel like cooking lots this Sunday day, this book is heading back to the library for the next patron.

[Ruth · Rating 2 out of 5]

I really wish I’d gotten this out of the library first. I liked the introduction to each of the different vegetables. Some of them are things I’m not likely to see any time soon at my local organic food store or farmers’ market, but maybe someday I will.

My problem with the book is that only a small fraction of the recipes made me think “I want to make that!” Some recipes call for ingredients that I'd have to buy for that recipe but then wouldn't use again. Others call for sugar or honey and I'm trying to cut out sweeteners (not to mention dairy and gluten). Still others feature something else as the main ingredient and I'm looking for recipes where the root vegetables are the star. (To be fair, they do star in many of the recipes if other issues aren't a problem for you.)

Unfortunately, this cookbook is probably just going to sit on the shelf until it’s weeded out to make room for others that are more useful.

[Melissa · Rating 5 out of 5]

I originally checked this book out of the library. I was impressed enough to purchase my own copy shortly thereafter. I've made several recipes so far, and they have all been successful.

I especially like the way the book is formatted. The author starts out with a short description of each root veggie (where it's from, what it should look, taste, and smell like). Next is a simple recipe, such as roasting with butter or oil. After that comes the more complicated recipes. The simple recipes are useful for learning how a veggie tastes, what the texture is like, and what other kind of dishes you might want to use it in.

[Dray · Rating 5 out of 5]

This is an amazing cookbook. It is not often I come across types of food that I have never heard of before, but this book had several. I don't think it is definitive, however, because as an appendix in the book she lists a bunch more roots from around the world, more of which i have never heard of. The recipes are awesome and unique.As an example under Jerusalem artichokes, which I have heard of and used (a little) there is Winter greens, sunchokes, carrots, fennel and radishes with grainy mustard vinegrette. Looking forward to the Burdock, Arrowhead and Crosne recipes. Bravo.

[Beka · Rating 3 out of 5]

Definitely a foundational book. The recipes are very handily separated by which root they contain, and the preface to each section gives a lot of information about the root itself (other names, types to grow, historical use, lore, etc.).

[BookBec · Rating 3 out of 5]

A few interesting recipes, but many involve hard-to-find ingredients. I'm more likely to have a bag of root veggies from the farmers market to work with, not a lotus root or taro. Today I made roasted turnips wrapped in pancetta: simple and yummy.

[Laura · Rating 3 out of 5]

a great reference book to come to - although many of these roots are very common this book looks at a broader range of roots that are used in cooking and gives a range of recipes for each..

[Debra Daniels-Zeller · Rating 3 out of 5]

Filled with beautiful photos and intriguing recipes, if you want to know about all roots, this is definitely the book to check out. I liked the food pictures, and the information was well organized and well written. I learned about vegetables I'd never eaten before. And I found out about so many odd roots like crosne, galangal, lotus root, salsify and taro root,and sure I might like to try them, but they aren't likely to become staples in my kitchen any time soon. For one thing, these odd roots are hard to find and when I do find one of them, I wonder if they've been waxed, where they came from and who grew them? Also I like my cookbooks to be useful in the kitchen and if a cookbook contains lots of meat and dairy reipes that I'm not likely to use, I also wouldn't invest in it. I'd say this book is beautifully done, but not the most useful cookbook on the shelf for me.

[Dominica · Rating 3 out of 5]

If you're a fan of root vegetables like me, and if you look forward to the fall and digging out your potatoes, carrots, parsnips, rutabagas and beets from your garden, then this is the cookbook for you. Diane Morgan has collected some classic recipes like Borscht, Latkes, Twice Baked Potatoes and put an innovative twist on each. But what really sets this book apart are the recipes that introduce you to exotic roots like Burdock, Lotus Root, Taro and Yuca to name just a few. These, together with lots of new ways of cooking old favorites, and a helpful section at the end of the book that explains how to store your root vegetables for the winter, make this book worthy of inclusion on the shelf of the serious cook and gardener.

[Phobean · Rating 3 out of 5]

"Read?" No, more like browsed. I appreciated the sheer breadth of recipes -roots done straight, roots complimenting meat, roots baked goods, roots as sweets. As this was a library book (tome?), I couldn't finish reading it during my allotted six weeks. One thing that bothered me was the Euro-focus/slant. Asian roots were mentioned, but Africa, big as it is, was mostly missing from the conversation here (other than the briefest nod to the yam.) I found the omission particularly odd since in the U.S., if one mentions a book called "Roots," the average person will immediately remember a MUCH more famous book of the same name. Not even in the forward was the eponymous cousin mentioned.

[Rachael · Rating 3 out of 5]

This is a decent cookbook- it's definitely a good one to pick up during the winter months when trying to eat local. I made a couple of the rutabaga recipes, the celery root soup and sweet potato fries - they all turned out pretty good especially the farro, rutabaga and hazelnut salad. I don't think I would buy this though because many of the root vegetables are obscure and hard to find. I was also hoping for more from the radish section as that's something we get a lot of in our CSA that I'm desperate to find recipes for. It was nice to try some new veggies I've never cooked with before though so I might end up checking this one out again.

[Rachel · Rating 5 out of 5]

A very thorough introduction and glimpse into all kinds of root vegetables, including some I had never heard of like crosne, malanga, and celery root. I liked that she included when it’s seasonally available (especially important if you’ve never heard of it but are interested in trying it). I liked that she gave the different names for the roots in many different countries, which is helpful for me in regards to Asian varieties and because even the British word for certain root vegetable is not the same as in the US. As I’ve rediscovered beets, I was very glad there was a large section on that particular vegetable. I would love to own this cookbook. 5 stars

[LemontreeLime · Rating 4 out of 5]

My stars! This woman is a walking encyclopedia of the underground edible kingdom! I just thought it would be interesting to peruse, but it ended up, well, fascinating. And the recipes themselves, don't get me started on the recipes. I've already got the 'Suneeta's Potato Chaat' dialed up on my grocery list for the week, and several others laying in wait behind that one. The radish chapter alone will make your stomach cry out in sheer longing, and the sweet potato chapter is also as enticing. Amazing. Good work on an excellent cookbook Mz. Morgan! (great photos too!)

[Ricardo Marcos · Rating 4 out of 5]

This book is recommended for readers interested in having new options of uncommon ingredients. It is a new territory that can lead to valuable knowledge of ingredients that are neglected by amateurs and professionals. The nutritional benefits of the ingredients in the book, 'Roots', justify the purchase of a copy. Very informative, well written and composed. It is not a popular 'theme', and one may question, but it is worthy the money for what you get from it!

[Marie · Rating 3 out of 5]

This seems to be a good reference for serious cooks who enjoy working with unusual foods, herbs, and seasonings. Many of the supporting ingredients are a bit sophisticated, not just the roots (e.g. dark rum, Asian fish sauce, dashi granules, mirin, Wasabi paste, anchovy fillets). For me as a busy Mom with fairly fussy kids, not much caught my eye. I think I'm just not enough of a cook for this book.

[Sue · Rating 4 out of 5]

A wonderful cookbook and my first attempt at reading/using a cookbook via Kindle. I don't think I like it; I like to have the book there on the counter while I am cooking and the Kindle turns off!

The book is beautifully written with background information on common and not so common root vegetables and recipes that are gourmet-like but without unusual or hard to find ingredients.

As both a gardener and the primary cook, I highly recommend this book - but buy as a hardback!

[Susie · Rating 4 out of 5]

We've tried two recipes out of this book at they've both been amazing. I really like that they cover winter vegetables that I normally have know idea what to do with (turnips?). This is one to add to the cookbook collection.

Tried and loved:
Panfried Trout with roasted Radishes and radish green salsa verde
Farfalle Pasta with turnips and their greens

[Tim · Rating 4 out of 5]

PARBOILED BURDOCK ROOT! seriously, this cookbook is amazing if you live in alaska and need 225 recipes for tubers and corms. it's actually very well written, organized by root, and there are straightforward, take-home ideas here. would get five stars if only she hadn't written about root vegetables.

[Jack Loop · Rating 4 out of 5]

I liked it. It forced me to think differently about the roots I see in the stores around me. I'm a curious fellow and I tried a few of the suggested recipes and it opened me up to some new possibilities.

I read some of the critics of the book. It is text heavy but a good read. I read every page and enjoyed it. Lot's of great ideas.

[Caroline]

Roots: The Definitive Compendium with more than 225 Recipes

[Sarah · Rating 5 out of 5]

Incredible. Inspiring! So many cultures represented; Morgan makes humble root vegetables into exciting, intriguing culinary stars. My meal plan this week is chock-full of roots, including some I've never cooked with before-- fresh turmeric, burdock, taro. Highly recommended.

[Jennifer · Rating 5 out of 5]

Excellent recipes for ingredients that are sometimes challenging to work with.

[Hillary · Rating 4 out of 5]

This is a gorgeous cookbook. Great recipes for all my farmer's market produce. Ideas on new ways to feed my beet addiction.

[Rebekah]

is this the one, Natalie?

[Mary · Rating 4 out of 5]

I like the eclectic nature of the recipes but lots of strange roots that would be difficult to get

[Mia · Rating 4 out of 5]

I'd never heard of some of these roots, but that's probably the point! There are a variety of recipes here, from sweet to savory and everything in between. There are also great photos of each root.

[Jennifer · Rating 4 out of 5]

This book is wonderful. Definitely on my to buy list for reference. And the recipes are novel and innovative. It is a great book for the gardener or the root veggie lover.

[Mark]

Looked at DPLs copy and could be very useful. Put on Amazon wishlist. Skimmed 28 October 2014.

We got for Christmas (Solstice) 2016 from my mom.

[Martha · Rating 4 out of 5]

Great recipes for variety of root vegetables from andean tubers to yuca.

[Autumn Hanna · Rating 4 out of 5]

Great way to expand you knowledge, with tasty recipes.