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Books : Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs |
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Books : Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs |
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Dewey Decimal Number: 641.65 EAN: 9780688152604 ISBN: 0688152600 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 804 Publication Date: December 01, 2001 Publisher: William Morrow Cookbooks Release Date: December 18, 2001 Sales Rank: 75409 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating:  - one of my 3 most often used kitchen booksThis is a beautiful and functional and useful book. I refer to it at least once a week, sometimes more often. Most people will use this book in at least one of the following four ways: 1) coffee table book and conversation starter - this is the least valuable way to utilize such a brilliant tome but if food books appeal to your coffe table senses you can't go wrong with this one, the photographs are lovely 2) "what the heck did I just buy at the farmers market?" reference. I frequent farmers markets and sometimes I buy a lovely vegetable that I honestly don't know what to do with when I get it home. This book tells me how to clean, store, cook, and serve those farmers market goodies 3) "how the heck do I pick a good [enter vegetable here]?" reference. Sometimes the best squash is not always the one with the hardest shell. Can a perfectly good artichoke have brown spots? Should I select leeks with fat bulbs or slender bulbs? This book tells you how to make the best selection and what time of year is prime for each item, including varietals. 4) Should I bake or steam or boil or braise or roast or gril or...? This book tells you how the flavor and texture of your selected vegetable will differ based upon cooking technique. Another reviewer indicated that this book does not cover common vegetables in some cases. That is correct. You won't find an entry for traditional carrots, but you will find several entries for non traditional carrots. You won't find green asparagus described (though it is referenced) but you will find white and purple asparagus entries. The author clearly indicates omissions and her reasoning is that even basic home cooks already have that knowledge. I can understand why some reviewers would omit a star for that but to be honest I use this book so often that it is still a five star product in my opinion. Rating: - the best of my 45As an avid vegetable gardener I buy every cookbook on vegetables that comes along, and find (somewhat to my embarrassment) that I now have 45 of them. This is the one that I haul out most often and that I turn to over and over for ideas. Like many other readers, I wish that Ms. Schneider would reissue it with the commonest vegetables included, but other than that it's perfect. I particularly like the free-flowing section that follows the recipes for each vegetable, in which the author gives sketchy outlines of other dishes using that vegetable. Many of my most successful cooking experiments have been triggered by these undetailed, one-cook-to-another sections that give the gist of a dish rather than nailing it down. Rating: - Fantastic Resource!Other reviewers have said it all. This is truly a fantastic resource. Get it now! Rating: - Great resource!This book is huge, glossy pages, an intense collection of veggie info and recipes (not all raw or even vegan) from food workers of many varieties. It includes direct quotes from famous chefs, lots of photos, and tons of information that to enhance ones knowledge about specific vegetables. It's focus is practical information about processing and storing vegetables for eating, although it also includes interesting historical and nutritional facts (for example some avocados have more fat than others, some more water...) This book really is a treasure and is used by professional chefs.
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