“Alana Chernila, an author, teacher and blogger based in Massachusetts, starts her alluring new vegetable cookbook just the way springtime does, with radishes. She suggests radish butter, made with the tangy little bulbs chopped fine. Having opened the door to such seasonal simplicity, she goes on to explain how to buy, store and use vegetables 100 ways. This is not a vegan book; dairy, eggs and nuggets of meat are involved. Precious new potatoes with salsa verde, caramelized cabbage soup, soft zucchini on toast, and refreshing smashed cucumbers with soba noodles all tempted me.” –Florence Fabricant, New York Times
“In her latest cookbook, Eating from the Ground Up, author Alana Chernila explores simple, intuitive ways to showcase the textures and flavors of vegetables, from root to leaf.” -Food52
“Chernila makes you a better cook by showing how to coax the tastiest flavors from vegetables.”
–Cooking Light
“If you haven’t yet roasted a radish, prepare to be amazed. Cooking these edible roots, which have a punchy bite when raw, brings out their mellow side, says Alana Chernila, in her new book Eating from the Ground Up. She blasts them in a hot oven for a half-hour, then serves them with a lemon-feta-mint sauce. The result is a fabulous mash-up of hot and cool, sweet and tangy.” -Oprah.com
“[Chernila] provides invaluable advice for unlocking the flavors of vegetables, however mysterious or familiar.” –Epoch Times
“Writer and culinary instructor Alana Chernila offers delicious veggie-forward ideas for whatever new treasures you find at the farmers market.” –Shape magazine
