These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted by permission of Stewart, Tabori and Chang.




  • Preheat the oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.

  • Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.

  • Shortly before serving, preheat the oven to 400 degrees. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn't work either -- still too salty. Sorry to say, this recipe is a failure.