celery.root@marinated.ca

The decorations by Barry Zind to The Garden of Eternal Swallows: A Natural Foods Cookbook (1980) by Karen Elizabeth Gordon are exquisite. They match beautifully the charmingly named recipes. Take for example, "Uprooted" which features celery root and the following instructions for variations: "Or marinate the cooked celery root in oil, lemon juice, and parsley for several hours or overnight, and eat cold on a bed of lettuce, with tabouli, olives, and other solemnities. Or mash and spread on warm pita bread."