V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- from Artichokes to Zucchini

Anthony, Michael

Published by Little, Brown and Company, 2015
ISBN 10: 0316373354 / ISBN 13: 9780316373357
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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.

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Title: V Is for Vegetables: Inspired Recipes & ...
Publisher: Little, Brown and Company
Publication Date: 2015
Binding: Hardcover
Book Condition: Used: Good

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Anthony, Michael
Published by Little, Brown and Company (2015)
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Anthony, Michael; Kalins, Dorothy [Contributor]
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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

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