Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes

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9780688146580: Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes

An A-to-Z encyclopedia features entries on buying, storing, and preparing a wide range of vegetable varieties, as well as more than three hundred international recipes, including both vegetarian and meat dishes, from the award-winning author of Fish & Shellfish. Tour.

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Review:

James Peterson's Vegetables is an encyclopedic yet easy-to-read guide to preparing everything from artichokes and beet greens to plantains and watercress. It contains more than 300 enticing recipes, many which use just three or four ingredients.

This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish.

Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi

About the Author:

James Peterson taught at the French Culinary Institute in New York and Peter Kump's New York Cooking School.

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