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Preparing enticing vegetable dishes is a snap: Simply start with garden-fresh produce, season it with an adventurous palate, and you have a whole new way of thinking about your meals. Classic vegetable recipes inspire the 44 recipes inside this book, but each offers a creative spin, brought to life by in-season vegetables, bold, globally inspired flavorings, and simple, but high-impact cooking methods. Whether it’s a first course, side dish, or vegetarian main course, each recipe explains both how and why the creative ingredient pairings work together to bring delicious new tastes to your dinner table. Dozens of full-color photographs show how each dish should look and portray an array of inspiring ingredients to reinvigorate your cooking. With this book as your guide, you’ll have all you need to breathe new life into everyday vegetable dishes—and with little extra effort.
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Jodi Liano is an author, recipe developer, and the founder of the San Francisco Cooking School. She is the author of Eggs as well as Cooking from the Farmers' Market and New Flavors for Vegetables, both for Williams-Sonoma. Jodi has also worked as a food stylist in San Francisco and in New York at the Food Network.
A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.
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