Yet they are, fundamentally, just an earthy-tasting storage system for carbs. So I don’t know if just any cookbook featuring roots would do. It would have to be comprehensive and detailed, almost encyclopedic. It would have to be appealingly designed, and the recipes would have to be accessible, and work at least most of the time. It would have to leave you feeling fairly confident you could identify scorzonera.
Fortunately, that book seems to have arrived.
Click here to read yesterday’s review of Roots in the Boston Globe.