Eat your vegetables! From artichokes to zucchini, this encyclopedic volume of vegetables as accompaniment will delight all who have ever wondered, "What should I make to go with it?" Complete with basics like steamed broccoli, regional specialties like New England baked beans, antioxidant-packed recipes for collards, and exotica ranging from stuffed chayote to roasted Jerusalem artichokes, here are more than 400 recipes, classic and creative, for the vegetable enthusiast. Vegetables are listed alphabetically so they are a snap to find—and within each entry, Williams offers nutritional highlights, directions for steaming, boiling, and baking, and a score of delightful recipes to go with just about any main dish. There are even suggestions for main dishes to go with these vegetable sides. So whether you need to know what to make to complete tonight's menu, or are looking for interesting ideas to use up a bumper crop of tomatoes, Vegetables on the Side makes healthy eating as easy as it is delicious! Visit us online at http://www.mgr.com
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Sallie Williams has put together the definitive reference guide to the vegetable, alphabetically presenting 100 kinds of vegetables, greens, and beans (artichokes to zucchini), with more than 400 associated recipes. Let's say a friend hands you a basket of fennel from her garden. What do you do with it? The chapter on fennel discusses not just its history and flavor, but how to select a good bulb, how to store and prepare it (microwave, boil, and steam), plus it provides several fennel dishes (steamed with Parmesan, sautéed with red pepper, braised with red onion, roasted, stir-fried, or in salad) and includes suggestions for good companion dishes. Fond of tomatillos but unclear on the cooking concept? Rutabagas in the farmer's market but no recipes coming to mind? Vegetables on the Side employs a remarkably simple yet practical concept, offering inspiration to menu preparation and cutting down on the dreaded vegetable storage-bin rot. --Stephanie GoldAbout the Author:
Sallie Y. Williams is the former associate director of the LaVarenne Cooking School. She is the author of several cookbooks, including The Complete Book of Sauces (Macmillan, 1990), The Art of Presenting Food, American Feasts, and Down Home Feasts. She lives in Virginia.
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Book Description John Wiley & Sons, 1998. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0028623363