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Reviews
1. EatingWell Vegetables: The Essential Reference
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EatingWell Vegetables The Essential ReferenceDescription
The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak
EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchenas well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca.
Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or saut each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchenas well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca.
Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or saut each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
2. Six Seasons: A New Way with Vegetables
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Six Seasons A New Way with VegetablesDescription
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Apptit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.
Lucky Peach
Joshua McFadden, chef and owner of renowned trattoria Ava Genes in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasonsan arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heatgrilling and steaming, then moving on to sauts, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.
Lucky Peach
Joshua McFadden, chef and owner of renowned trattoria Ava Genes in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasonsan arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heatgrilling and steaming, then moving on to sauts, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
3. The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
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The Vegetable Butcher How to Select Prep Slice Dice and Masterfully Cook Vegetables from Artichokes to ZucchiniDescription
Applying the skills of butchery to the unique anatomy of vegetables leafy lumpy stalky gnarly thick skinned or softly yielding Cara Magini shows slice by slice how to break down more than 100 peel a tomato butcher a butternut squash cut cauliflower steaks and chiffonade kale How to find the tender meaty heart of an artichoke and transform satellite shaped kohlrabi into paper thin rounds to be served as a refreshing carpaccio And then 150 recipes that will forever change the dutiful notion of eat your yeggies Grilled Asparagus Taleggio and Fried Egg Panini in the spring summery Zucchini Sweet Corn and Basil Penne with Pine Nuts and Mozzarella and Parsnip Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal Plus everything else you need to know to enjoy modern sexy and extraordinary delicious vegetables and make them the center of the meal Book jacket Marrying the art of butchery with the joy of gorgeous seasonal produce The Vegetable Butcher is the fresh inspiring and essential guide that demystifies the world of vegetables from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato It s the book that shows exactly how to prepare an artichoke plus peel a tomato chiffonade kale slice kohlrabi into carpaccio break down a butternut squash and cut a cauliflower into steaks This is a complete vegetable education from what to look for at the market to how to make vegetables the center of truly distinctive dishes Over 100 recipes all vegetarian and all extraordinarily luscious celebrate the soul satisfying flavor of each vegetable Orange Shallot Fiddlehead Ferns and Ricotta Crostini a summery Zucchini Sweet Corn and Basil Penne with Pine Nuts and Mozzarella Cauliflower and Caramelized Fennel Soup a Parsnip Ginger Layer Cake with Burnt Buttercream Frosting to sweeten a winter meal Vegetables are modern sexy and outrageously delicious And now completely knowable too The4. Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
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Chronicle BooksDescription
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables.Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
5. Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
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Inspiralized Turn Vegetables Into Healthy Creative Satisfying MealsDescription
ANew York TimesBestsellerThe definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.
On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether youre low-carb, gluten-free, Paleo, or raw, you dont have to give up the foods you love.Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into tortillas for huevos rancheros.
Alis recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may belosing weight, following a healthier lifestyle, or simply making easy meals at home.
Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether youre feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventureyoure ready to make the most of this secret weapon for healthy cooking.
6. On Vegetables: Modern Recipes for the Home Kitchen
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On Vegetables Modern Recipes for the Home KitchenDescription
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal
Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
7. Vegetable of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
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Weldon OwenDescription
In this illuminating collection, youll find a different vegetable dish for every day of the year. Rustic and elegant, simple and complex, classic and contemporary, these 365 recipes will inspire you to put seasonal vegetables on every menu.From tomato-topped bruschetta in summer to creamy scalloped potatoes in winter, roasted asparagus in spring to maple-glazed acorn squash in fall, there are hundreds of recipes here to tempt both the cook and the diner. Whether a weeknight supper or a special-occasion dinner, every dish from January to December focuses on what is fresh, seasonal, and delicious.
Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. In spring, such brightly flavored dishes as new potatoes with peas or grilled artichokes with lemon aioli are welcome after the cold months of winter. Come summer, menus regularly fill with golden corn fritters or puffy corn souffls, sauted or grilled red and yellow sweet peppers, and tomatoes in countless guises. When the cool days of autumn set in, cooks slip winter squashes into the oven and stir mixed-vegetable braises on the stove top. With the advent of winter, dishes such as Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron become candidates for the seasons holiday tables.
Williams-Sonoma Vegetable of the Day brings together 365 seasonal recipes, one for every day of the year, in this attractive, practical volume. Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the dishes included. From January to December, youll find recipes that suit every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sauts to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook.
But vegetables are more than just great seasonal markers. They are also nutrition superstars, and we all know that we should be eating more of them. This book is packed with inspired recipes that promise to help you do just that. It will encourage you to try vegetables that you have always passed up because you didnt know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.