Discover 17 root vegetables that form the backbone of Asian cooking, from familiar tubers to lesser-known rhizomes and corms. This guide deconstructs each ingredient with practical recipes and dispels myths, showing how to transform humble underground vegetables into exciting dishes—think beetroot paratha, Thai burdock curry, and ube cupcakes. Whether you've overlooked these knobbly shapes at the market or want to expand your repertoire, this book opens up a vibrant culinary world waiting beneath the soil. With imagination and willingness to experiment, ordinary roots become extraordinary on your plate.
