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Books : Vegetables |
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Books : Vegetables |
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by: James Peterson
Dewey Decimal Number: 641.65 EAN: 9780688146580 ISBN: 0688146589 Label: William Morrow Cookbooks 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 Sales Rank: 198271 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 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! Rating: - Unpretentious and genuinely elegantI have a long shelf of vegetable cookbooks, including all the newest and glossiest, but I still turn to this one frequently. The recipes are delicious and varied, and there are intelligent sections for the thinking cook about appropriate use of such flavor-enhancers as dried porcinis and duck confit. Every vegetable that you cook according to Mr. Peterson's recipes will taste of itself, nicely enhanced but never overpowered. We can only hope that a new edition will be considered, so that it will remain available to us for a long time. Rating: - Very useful guideI believe that the purpose of this book is clearly outlined in it's title; Vegetables "The most authoritative guide to buying, preparing and cooking with more than 300 recipes" and should be rated based on that. A few reviewers seem to have missed this part when complaining about the actual recipes which are not the primary focus of this book. James Peterson has done an excellent job at explaining vegetables, cooking processes, buying guides and at the end offering recipes that may or may not appeal to all palates. Taking for example the proper procedure for cooking and cooling green vegetables, the information contained in this book will teach you how to keep your green vegetables green and crisp as well as a few tips and tricks to preserve the minerals and nutrients. Unfortunately Mr. Peterson has included minimal photography which I believe is essential in a reference book an am charging the book with one star for this. Otherwise it is well-organised and again , includes valuable information on how to get the best out of your vegetables. Rating:  - Great layout--wonderful information--mediocre recipesI agree with many previous reviewers. I absolutely love the layout of this book. The first part of the book focuses on a comprehensive study of several different vegetables, providing very useful information about each one (what they are, how to buy them, when they are seasonal, best uses for them, etc). I find this section to be very helpful, especially since there are many "exotic" veggies discussed here that are not often found in other cookbooks (ie/kohlrabi, chayote, or salsify). This section is very user-friendly, as each vegetable is listed in alphabetical order, making them very easy to find. Also, with each vegetable description, there is a full list of recipes for that particular vegetable and where to find it in the book. I find this to be a very useful tool. If I want to cook something with spinach, for example, I don't have to go hunting for different spinach recipes in the book. All I have to do is go to the spinach page and find a complete list of all the recipes in the book that have spinach in it. I can then make my choice from there. The rest of the book (the recipe section) is then broken down by cooking methods (ie/stews, grilled veggies, fried etc), which I find to be a more useful way to categorize recipes. There is also a wonderful instructional section with full color photos that shows the various techniques for working with many of the vegetables. For example, trimming artichokes, cleaning leeks, peeling fava beans, glazing pearl onions, etc. Where the book falls short, as many reviewers have pointed out, is in the recipes themselves. I've made a small handful of them, and while none have been flops, my high expectations of them fell a little short on taste. (read: bland) I treat his recipes as solid building blocks to quality dishes, but it is up to me to add the flavor. A few additions of herbs and spices do wonders for his dishes. But if you are someone who doesn't feel comfortable embellishing on recipes, then this cookbook is certainly not for you. It's such a shame, because this book is really beautifully written and organized and very educational about vegetables. If only the recipes were as full on taste as the book is on information, then this would be a perfect cookbook. In conclusion, if you are someone who wants an informative source on vegetables and their uses and is comfortable with customizing a recipe to suit your tastes, then I can recommend this book. But if you are looking for foolproof recipes that require no tweaking, then you should probably look somewhere else.
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