Martha Stone - Great Potato Recipes to Make: The Potato Cookbook Essential, Delicious and so Tasty

The potato, we love it! Mashed, salad, gnocchi, fried, baked, in any form. The potato can be cooked in so many ways as I will show you through this potato cookbook where I included variety of great potato recipes to make. This potato cookbook will provide you with the techniques to accomplish some easy and more sophisticated potato recipes. I have selected for you delicious recipes such as the almond potatoes, Mediterranean potatoes, bacon & herbs rsti, potato & spinach galette. You will find many more other potato recipes in this potato cookbook.

Today, the potato brings balance and pleasure in our everyday life. Delicious to taste, it is also excellent for health! Yes, contrary to popular belief, the potato is not fattening. It is a reserve of complex carbohydrates which gives it the qualities of a starch source of progressive energy. The fiber content slows down the digestion of carbohydrates and prolongs in time energy efficiency and contributes to the protection of certain gastrointestinal conditions. The potato is rich in vitamin B6 and B1, which plays an essential role in nerve transmission, and also B2 and B3. It is one of vegetables the most rich in vitamin C; a medium potato will provide 45% of daily requirement of this vitamin. This vitamin is essential for the star body, especially in the winter months when it comes to face the dullness, fatigue and microbes. It also has iron, potassium, and magnesium- the mineral anti-stress and anti-fatigue.

The potato is originated from the Andes in South America and more specifically Peru. The first to grow the potato were the Aymara people, who lived on the shores of Lake Titicaca 900 years BC. The Incas themselves loved the potato so much; they called it Papa. She, the potato crossed the Atlantic with the Spanish conquistadores after the conquest of Peru. First, the potato arrived in Spain and Italy from Colombia, and then moved to Ireland in 1565. Dozens of years later reached England from Virginia before penetrating to Northern Europe. It was first cultivated in Italy, the Netherlands, and Burgundy in France and gradually and very slowly it was adopted in Ireland, England, Germany and eventually the whole of France.

It took a lot of time to fully introduce the potato due to numerous rumors spreading that it was a dangerous food from the Solanaceae family to which it belongs, containing a large amount of poisonous plants.

It was suspicious to scholars, and this reservation seems to justify the disrepute into which the potato fell for some time, and that remained until the late eighteenth century. After that, the potato became the great culture and its production increases year after year to help it become one of the fastest growing vegetables in the planet. There are a growing number of potato fans and we are consuming more and more of it because the potato adapts itself in any form of cooking, as you will find out in this potato cookbook with so many great potato recipes. I will give you some very interesting ideas on how to make your potato even greater on your plate. So enjoy it and lets start cooking!