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Synopsis: James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEARThe Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.
Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.
V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too.
V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.
About the Author:
Michael Anthony is the executive chef-partner of Gramercy Tavern, the executive chef and director of Untitled, and the author of The Gramercy Tavern Cookbook. He received the James Beard Award for Best Chef in New York City in 2012. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.
Dorothy Kalins is a two-time James Beard Award winner and the founding editor of Saveur magazine. She produced The Gramercy Tavern Cookbook and many other award-winning cookbooks.
Title: V Is for Vegetables: Inspired Recipes & ...
Publisher: Little, Brown and Company
Publication Date: 2015
Book Condition: Used: Good
Book Description Little, Brown and Company, 2015. Book Condition: Fair. unabridged. Shows definite wear, and perhaps considerable marking on inside. Bookseller Inventory # GRP96503543
Book Description Book Condition: Good. May have some shelf-wear due to normal use. Bookseller Inventory # 0KVBKG003ZLN
Book Description Little, Brown and Company. Book Condition: Acceptable. Item is in acceptable condition. Ships next business day!. Bookseller Inventory # OFH-2990000377371
Book Description Little, Brown and Company. Hardcover. Book Condition: Fine. 0316373354 Great book !! Established seller with great ratings! A+ Customer Service! Orders ship from the USA!. Bookseller Inventory # Z0316373354Z1
Book Description Little, Brown and Company, 2015. Softcover. Book Condition: Used: Very Good. Paperback Advanced Reading Copy. Paperback Plain cover pre-release first-edition. Artwork black and white, some artwork and images might be missing. Copy not final and there may be typos. Bookseller Inventory # 1299113
Book Description Little, Brown. 1 Cloth(s), 2015. hard. Book Condition: New. (Named a 2015 Cookbook of the Year by NPR and the Washington Post) If you're perplexed as to how to make interesting vegetable dishes or if you want to expand your repertoire to incorporate less familiar veggies, this beautifully photographed alphabetical guide offers some solutions. The executive chef at Manhattan's Gramercy Tavern, Michael Anthony shares his love of vegetables through such healthful, visually appealing recipes as Onion and Bacon Tart, Kale Soup with Potatoes and Leeks, Mushroom Hot Pot with Beef and Daikon, and Caramelized Cauliflower with Peppers and Onions. Anthony also provides tips for succulent fare from such uncommon options as tatsoi, kohlrabi, and even nettles."It's big and beautiful, chock full of glossy color photography, but unlike other chef-authored cookbooks crowding the bookstore shelves these days, destined for dusty lives on coffee tables, [this] is one to put right on the kitchen counter, ready to get splashed with the Swiss chard shakshouka and coconut-carrot soup. The recipes—including ones for baked sweet potato fries, beet tartare and 'kale cooked quickly'—have short ingredient lists and are very approachable for beginning cooks. At the same time, cooks who know their way around a mandoline will be just as intrigued."—Village Voice 374. Bookseller Inventory # 73112
Book Description Little, Brown and Company, 2015. Hardcover. Book Condition: New. book. Bookseller Inventory # M0316373354
Book Description Little, Brown and Company, 2015. Book Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Bookseller Inventory # 0316373354-2-4
Book Description LITTLE BROWN AND COMPANY. HARDCOVER W/JACKET. Book Condition: NEW CONDITION. Bookseller Inventory # IM85078
Book Description Hachette Book Group. Book Condition: New. Brand New. Bookseller Inventory # 0316373354