A summer crookneck squash makes a savory frittata. Sumptuous pumpkin pie is an autumn favorite everyone loves. A steaming plate of winter squash ravioli takes the chill out of a blustery day. There is always a squash in season and no end of delicious ways to prepare it.
Zucchini, Pumpkins & Squash offers thirty-five classic recipes for breads, soups and starters, entrees, side dishes, and desserts for making the most of these hearty, healthful, and versatile vegetables all year round. Fresh, colorful, and inexpensive, squash is a terrific ingredient for eating well, particularly with author Kathleen Desmond Stang's inspiring squash recipes at your fingertips.
Kathleen Desmond Stang's food articles have appeared in such publications as Cooking Light, Simply Seafood, the Los Angeles Times, the Oregonian, and the Seattle Post-Intelligencer. She is also the author of A Little Northwest Cookbook, published by Chronicle Books. She lives in Seattle, Washington.
Zucchini, Pumpkins & Squash
By Kathleen Desmond Stang
Illustrated by Diane Varney
Full-color illustrations throughout
Reprinted by permission.
This page created October 1998
Copyright © 1994-2017,