Review – Beekman 1802 Heirloom Vegetable Cookbook

How many have enough cookbooks? How many think that’s a silly question? How many are more selective about the cookbooks they add to their collection?

The Beekman’s 1802 Heirloom Vegetable Cookbook caught my eye at NetGalley because we raise heirlooms. Any ideas to make them even more appealing are awesome – and things we can share with our friends and customers are outstanding.

This falls in that line, and is grouped with a seasonal view. Salad dressings and other selections are offered as well as side dishes. Beautiful pictures show the colors and eye appeal of the heirlooms.

Many of the popular dishes are included in a variety of cookbooks. While this is perhaps not the most expansive of cookbooks, it’s worth a spot on the shelf. A sampling of recipes for horseradish:

White Horseradish
6 ounces peeled fresh horseradish (from 1/2 pound)
1/3 cup distilled white vinegar
1 tablespoon sugar 1/4 teaspoon oarse (kosher) salt
In food processor with grating disk, grate horseradish. Add other ingredients, puree until smooth.
Red Beet Horseradish
6 ounces peeled fresh horseradish (from 1/2 pound)
1 small beet (4 ounces) peeled and grated
1/3 cup distilled white vinegar
1 teaspoon sugar
1/4 teaspoon coarse (kosher) salt
In food processor, with grating disk, grate the horseradish and beet. Add vinegar, sugar, and salt and puree until smooth.
Yellow curry horseradish
6 ounces peeled fresh horseradish (from 1/2 pound)
1/3 cup distilled white vinegar
1 tablespoon sugar
2 teaspoons curry powder
1/4 teaspoon salt
In a food processor, with the grating disk, grate the horseradish. Add vinegar, sugar, curry powder and salt and puree until smooth.

From beets in chocolate cake to ideas for pickling to old recipes, sprinkled liberally with beautiful, rustic and rural photographs, this is a book to savor. It’s a place to get an unusual recipe for the fair or find something different for the church picnic.

Nice addition to the cookbook shelf.