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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: 228741 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 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! 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.
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