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Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes |
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Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes |
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by: James Peterson
Dewey Decimal Number: 641.65 EAN: 9780688146580 ISBN: 0688146589 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 448 Publication Date: July 08, 1998 Publisher: William Morrow Cookbooks Release Date: June 17, 1998 Studio: William Morrow Cookbooks Editorial Review: Product Description: The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know. The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between. Amazon.com Review: James Peterson's Vegetables is an encyclopedic yet easy-to-read guide to preparing everything from artichokes and beet greens to plantains and watercress. It contains more than 300 enticing recipes, many which use just three or four ingredients. This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish. Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi Related Items:
Average Rating:
 Rating:  - Very goodGood coverage of most vegetables of the western world, but not at all trying to include all of them. Plus great chapters of different ways of preparing them, including recipes. The book might be a bit old but that has absolutely no bearing on its content. Vegetables really looked the same in the 90s. You can pick up this book for a couple of dollars used, not a bad deal at all. If you want a book with descriptions of more odd vegetables, I can recommend Schneider's "Vegetables from amaranth to zucchini" instead. Rating: - VegetablesMy husband and I have decided to go vegan and this book is a life saver. I haven't ever bought a used book before and was very pleased as what good shape the book was in. As much as we read this is the only way to go. Rating: - To Cook Vegetables Well...This is the perfect cookbook about vegetables. It isn't just a collection of recipes. It describes how best to cook each vegetable for the best flavor and then has several recipes to try for each--some simple, some not so simple. I refer to this one often for the chart in the front for steaming/cooking times for vegetables and information. If you are looking for a more seasonal cookbook with lots of recipes, then I would suggest Simply in Season. Honestly, the two cookbooks would make a great combination together if you want to incorporate more vegetables in season into your diet! If you find that you really like James Peterson, his other cookbooks are also outstanding! Essentials of Cooking is a great place to start--it teaches all the basics of gourmet cooking. Rating: - novice to expert, there's something for everyone herei wish i'd had this book when i started out as a cook, newly-wed and naive to the wide world of vegetables. but even 30 years later, i consult this book regularly for technique as well as inspiration. i've finally mastered the art of roasting asparagus (MUCH better than poaching, i'll never go back) and sauteeing mushrooms that are golden and not soggy. these two alone are worth the price of admission. highly recommended!
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