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(More customer reviews)So, my husband and I were at a dinner party discussing what a terrible waste it was to throw out vegetables after such a short time from purchasing them, when a friend jumped in and suggested we build a root cellar. He recommended a book from Steve Maxwell (builder extraordinaire). We have a house in the West end of Toronto and have the room, so we thought, why not - though we later found out that we could build one in a condo!
It was our Spring project and we were thrilled with the results! Steve's book was easy to understand, there were loads of plans, illustrations, instructions - and even recipes that we could use after storing foods in the root cellar! And, let me tell you - these recipe are divine! Our family favourites are Beet and Sweet Potato Fries with Three-Pepper Mayo, Roasted Butternut Squash and Apple Soup with Sunflower Ravioli, and Chocolate Citrus Trifle.
This is the best thing we've done for ourselves and out kids - I highly recommend this book to anyone who wants to know where their foods come from, who wants to eat locally, and who wants to keep food around longer than it would just sitting in the fridge! Go buy it now! Your family will love you for it.
Click Here to see more reviews about: The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes
Nature's way of storing fruits, vegetables and preserves.
Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.
This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.
The Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.
The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:
Classic leek and potato soup
Golden puffed potato puddings
Maple pecan crumble apple pie
Classic carrot cake
Spiced pear butter
Three-onion relish
Root cellars are the best natural way to store food, and this book is the most complete and up-to-date reference available on this time-honored tradition.
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