About the Author:
Launched in 2002, EatingWell is a leading source of delicious, healthy recipes, science-based nutrition advice and inspiring articles about food and where it comes from. EatingWell's core mission is to make healthy eating a joyful way of life. The magazine has a rate base of 1 million readers. Over the last 12 years, EatingWell has earned dozens of awards for journalistic excellence, including 10 James Beard Foundation Awards and 8 Bert Greene Awards from IACP. Seven past EatingWell cookbooks have won or been nominated for James Beard book awards.
EatingWell is a leading source of delicious, healthy, recipes; science-based nutrition advice; and inspiring articles about food and where it comes from. EatingWell’s core mission is to make healthy eating a joyful way of life. The magazine has a rate base of one million readers. Over the last 12 years, EatingWell has earned dozens of awards for journalistic excellence, including 10 James Beard Foundation Awards and 8 Bert Green Awards from IACP; in addition they won Best Magazine at IACP 2016.
"Along with a sharp knife and bottle of quality olive oil, EatingWell’s new book, Vegetables, should be a standard in all kitchens. From the stunning photography to the helpful prep tips and informative nutrition highlights of each delicious vegetable, this guide is a must-have for chefs at all levels of experience.”
—Joy Bauer, MS, RDN, nutritionist for NBC’s TODAY show, founder of Nourish Snacks and best-selling author of From Junk Food to Joy Food
"EatingWell consistently impresses and inspires me with top-notch recipes and reliable information, and this collection is no exception. With everything you need to know to make vegetables as compellingly delicious as they are good for you, this book is a must-have!"
—Ellie Krieger, MS, RDN, Host of Public Television's Ellie's Real Good Food, and award-winning cookbook author
“Nobody has to tell me to eat my greens. Whether we’re planning menus at my restaurants, or the season’s crops at our farm in Prosser, vegetables are never an afterthought. We like them front and center on the plate. This is the book that will help you use up every last stalk, root, stem and leaf of your precious supply of vegetables, and do it deliciously.”
"Few ingredients are more fun to work with then vegetables in the height of their season. They don't need much, and this book gives the home cook those baseline fundamentals on both how to get started, and how to cook in a way that simply accents the vegetables' natural brightness. Roasting super slow or over an open flame – this book keeps it smart and keeps it real."
—Michael Solomonov, Executive Chef, Zahav, and Co-Owner, CookNSolo restaurants
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