Vegetables The most authoritative guide to buying, preparing, and cooking, with more than 300 recipes

James Peterson

Book - 2012

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Subjects
Published
Berkeley [Calif.] : Ten Speed Press c2012.
Edition
Rev. ed., 1st Ten Speed Press ed
Language
English
Item Description
Includes index.
Physical Description
vii, 391 p. : col. ill. ; 27 cm
ISBN
9781607740261
1607740265
Main Author
James Peterson (-)
Review by Library Journal Reviews

This revised edition of Peterson's 1996 classic vastly improves upon the original through the addition of color photographs that illustrate the vegetable varieties and step-by-step techniques. Peterson has reorganized the content into two sections: "Techniques for Preparing and Cooking Vegetables" and "The Vegetables: A to Z." The alphabetized vegetable guide includes only one to two recipes per vegetable, so readers in search of more inspiration might try Deborah Madison's Vegetarian Cooking for Everyone or Mark Bittman's How To Cook Everything Vegetarian. If you liked the original, definitely consider upgrading. [Page 125]. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Features entries on buying, storing, and preparing a wide range of vegetable varieties, as well as international recipes, including both vegetarian and meat dishes.

Review by Publisher Summary 2

An A-to-Z encyclopedia features entries on buying, storing and preparing a wide range of vegetable varieties, as well as more than 300 international recipes, including both vegetarian and meat dishes, from the award-winning author of Fish & Shellfish. 20,000 first printing.

Review by Publisher Summary 3

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James PetersonHave you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars.Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use.Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in theCabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. TheBaked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconicEggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same!So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give theArtichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweetBroccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table withTwice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire,Vegetables will become your essential go-to reference.