Bright, Bold Vegetarian Recipes to Transform Everyday Staples
Transform your home pantry and learn to buy, store, cook, and savor basic staples with The Yearlong Pantry.
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Erin Alderson’s third cookbook is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make The Yearlong Pantry both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples.
Learn which grains to fry, pop, or leave to the rice cooker, how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or as purees. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps. Think Grilled Peaches with Hot-Honey Hazelnut Vinaigrette, Carrot Soup with Chile-Fried Spelt, and Charred Chimichurri Ayocote Beans over Whipped Ricotta.
Whether it’s your first time cooking beans and you’re not sure whether to soak or when to add salt, or you’re a dry goods aficionado and know exactly which heirloom varieties of rice are your favorite, The Yearlong Pantry will guide you from pantry to plate with delicious results.
The Yearlong Pantry is a gift not only for vegetarian-forward cooks like myself, but for anyone who wants to bring exciting, nourishing food into their kitchen. Erin's thoughtful and approachable writing makes you feel like you're cooking with an old friend, and the stunning photography will have you running to the kitchen in no time.
