Martha Stone

Great Potato Recipes to Make Martha Stone

We tend to eliminate some products from our menus pretext that they are fattening or boring. A big mistake, especially when it comes to vegetable as interesting as the potato. It can come in so many different varieties and with so many ways of cooking as well. Packed with nutritional value it can be a great allied for any diets. Originated from Peru 900 years BC and discovered by the Spanish conquistadores in Europe the potato was consumed as boiled or roasted for a long time. The first known recipe is German, dating back from 1581 of a similar "rösti" that we make today and few other methods of tasty preparation were cited in Liege, Belgium during the 17th century. The "Great cooking dictionary", one of the bibles of cooking by Alexandre Dumas written in 1865, gave 15 potato recipes. It gave another birth to the potato, which became irreplaceable on every table, and in the best restaurants of the world. It is the faster growing vegetable in the world and one of the most consumed too. Similar to all vegetables, the potato is packed with essential micronutrients to keep you fit and healthy and in particular vitamin B1, which plays an essential role in nerve transmission and participates in the transformation of carbohydrates into energy. It is a great source of vitamin C as well; potato is so rich with this vitamin that an average size of potato can assure the required amount of vitamin C you need in a day, so essential for the star of body, especially in the winter months when it comes to face the dullness, fatigue and microbes. So many secrets and great history one vegetable just like the potato can keep and this potato cookbook will make you discover some interesting and great recipes to make for the delight of everyone, so start reading and cooking right now!