The Carrot Cookbook

Audra Hendrickson, Author, Jack Hendrickson, With
Audra Hendrickson, Author, Jack Hendrickson, With Storey Books $9.95 (171p) ISBN 978-0-88266-433-0
Reviewed on: 02/01/1987
Release date: 02/01/1987
Carrots are a major source of beta-carotene, a nutrient that supposedly helps to protect against some forms of cancer and which is more readily usable by the body after cooking. From carrot nests and shirred eggs for breakfast to the familiar spicy carrot cake for dessert, the Hendricksons, amateur chefs, dream up more than 100 culinary uses for the root. There is carrot marmalade, crecyssoise, a chilled soup from Crecy, France, where much of the world's carrot crop is grown, mulled carrot drink and carrot fudge. There is even chili con carrot, carrot Stroganoff and a superb version of boeuf en daube. For those who want to grow their own carrots, the Hendricksons include a chart of the common carrot varieties, as well as tips on planting, harvesting and storing. They provide the dietary guidelines of the National Cancer Institute, as well as charts comparing the beta-carotene content of a number of common fruits and vegetables. Illustrations not seen by PW. Better Homes and Gardens Cook Book Club selection. (February 2)
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