MOSTLY VEGETABLES (next reprint) - Hardcover

Costner, Susan

Hardcover

ISBN 10: 0553096753 ISBN 13: 9780553096750

Publisher: Bantam, 1996

Synopsis

A collection of simple and elegant vegetable dishes considers the types of vegetables that are available in a given season and offers side tips on light entertaining, selecting wines, and moving away from meat dishes.

About this title

From the Publisher

Whether they're part-time vegetarians, semi-vegetarians, or exclusively vegetarian, Americans are suddenly crazy about vegetables--and eager for exciting new ways to cook them.

Now Susan Costner takes green cuisine to a new level of style and sophistication. Her simple but elegant dishes evolved from her own gradual move away from meat and toward the vegetable kingdom. Her imaginative recipes, developed over years of cooking for a family and entertaining in the Napa Valley, celebrate the earth's bounty itself--the vegetable and fruit treasures each season brings. This is simple cooking that places primary emphasis on taste and freshness, joyful cooking so delicious it's easy to forget that it's also the healthiest way to eat.

Each dish has wine notes and menu suggestions, solving a common problem for vegetarian cooks. Boxed information throughout the book offers advice on subjects like matching wines and spirits with fruits or how to approach the confusing world of wild mushrooms.

This food is perfect for casual entertaining, and Faith Echtermeyer's superb color photographs give readers plenty of ideas.

From Publishers Weekly

Thomas Jefferson attributed his longevity to eating a hearty amount of vegetables and using meat as a condiment. For the many 20th-century Americans following in the same tradition, James Beard Award winner Costner (for Great Sandwiches) serves up more than 150 mostly vegetable recipes. Arranged by courses from starters to desserts, the recipes feature flavors predominantly Mediterranean (Minestrone with Rosemary-Chili Pesto; Tuscan Fig and Bread Tart), with bows to Thai, Mexican, Chinese and Indian cuisines (Zucchini with Cilantro; Stir-Fried Asian Greens). Costner suggests that most of the recipes are quickly prepared, but less seasoned cooks may find some recipes somewhat difficult: preparation times for fresh vegetables and fruits are necessarily longer, and filling vine leaves with anything is never quick or neat (Grilled Vine Leaf Parcels, with basmati rice, ricotta and crumbled feta). Not for cooks on a budget are the recipes calling for such high-end ingredients as quail eggs or fresh truffles (Hubert Keller's Succulent Truffled Potato Stew with Pate a l'Eau), the use of which Costner encourages whenever possible (although she considers truffle oil, at about $5 an ounce, an acceptable substitute).
Copyright 1996 Reed Business Information, Inc.

About this edition

• Publisher: Bantam
• Publication date: 1996
• ISBN 10: 0553096753
• ISBN 13: 9780553096750
• Binding: Hardcover
• Number of pages: 278