Vegetables illustrated An inspiring guide with 700+ kitchen-tested recipes

America's Test Kitchen (Firm)

Book - 2019

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn su...nchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

Saved in:

2nd Floor Show me where

641.65/America's
3 / 3 copies available
Location Call Number   Status
2nd Floor 641.65/America's Checked In
2nd Floor 641.65/America's Checked In
2nd Floor 641.65/America's Checked In
Subjects
Genres
Cookbooks
Published
[Boston] : America's Test Kitchen [2019]
Language
English
Item Description
Includes index.
Physical Description
528 pages : color illustrations ; 27 cm
ISBN
9781945256738
1945256737
Corporate Author
America's Test Kitchen (Firm) (-)
  • Welcome to America's Test Kitchen
  • Introduction
  • Artichokes
  • Asparagus
  • Avocados
  • Beets
  • Broccoli
  • Brussels sprouts
  • Cabbages
  • Carrots
  • Cauliflower
  • Celery
  • Chicories
  • Chiles
  • Corn
  • Cucumbers
  • Eggplant
  • Fennel
  • Foraged greens
  • Fresh legumes
  • Garlic
  • Green
  • Beans
  • Hearty greens
  • Herbs
  • Kohlrabi, rutabagas, and turnips
  • Lettuces and leafy greens
  • Mushrooms
  • Okra
  • Onions
  • Parsnips
  • Peas
  • Potatoes
  • Radishes
  • Rhizomes
  • Sea vegetables
  • Spinach
  • Sweet peppers
  • Sweet potatoes
  • Swiss chard
  • Tomatoes
  • Tomatillos and cape gooseberries
  • Winter squash
  • Zucchini and summer squash.
Review by Booklist Reviews

*Starred Review* Everyone talks about adding more vegetables to the American diet, but finding accessible, comprehensive vegetable cookbooks presents no small challenge. Vegan and vegetarian approaches restrict alternative vegetable preparations to only those excluding any meat or dairy products whatsoever. The team at Cook's Illustrated magazine and America's Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today's sometimes-daunting vegetable universe. For each of the alphabetically arranged entries, a general information guide precedes dozens of recipes for using vegetables both as side dishes and as main courses. Shopping advice aids the first-time buyer. Up-to-date twenty-first-century entries encompass foraged greens and seaweeds, cutting-edge culinary novelties. Useful tips on avoiding pitfalls such as overcooking broccoli help ensure dinnertime success. This is one of the most valuable vegetable-cooking resources for the home chef since Marian Morash's beloved classic The Victory Garden Cookbook (1982). Includes instructive drawings illustrating vegetable-preparation techniques and color photographs of finished dishes. Copyright 2019 Booklist Reviews.

Review by Library Journal Reviews

If you're a fan of Cook's Illustrated, then you'll be happy with this latest work focusing on vegetables. For those unfamiliar with their methodology, it's as follows—they operate a test kitchen where each recipe is exhaustively prepared until the best possible version is produced. Each recipe here begins with a paragraph describing the dish and why they chose to develop the recipe. Meals are laid out in step-by-step fashion, all details covered. Featured offerings range from artichokes to zucchini, with stops along the way at chilies, rhizomes, and sea vegetables. With more than 700 recipes total (many including multiple variations), there are plenty of options to choose from, no matter what looks good in the produce aisle. Primarily black-and-white photos and line drawings illustrating techniques fill this no-nonsense book, that while not the splashiest looking, is definitely the best researched. VERDICT A great way to eat more vegetables. Highly recommended for all libraries.—Susan Hurst, Miami Univ. Libs., Oxford, OH Copyright 2019 Library Journal.

Review by Publishers Weekly Reviews

With step-by-step illustrations, the editors of America's Test Kitchen offer 700 recipes featuring 70 vegetables—arranged alphabetically from artichokes to zucchini—intended to help home cooks create more enticing dishes, add to their vegetable repertoire, and "turn any vegetable into a superstar." There are several recipes for the potato, for example: Yukon Gold can be mashed in buttermilk; red potatoes can be braised with lemon and chives; and russets can be twice-baked with bacon, cheddar, and scallions. Other recipes utilize more unusual items, such as sunchoke chowder and salads of foraged nettles, purslane, or pickled ramps. Recipes also include meats: roasted chicken with honey-glazed parsnips; okra-filed gumbo with chicken, shrimp, and sausage; and rack of lamb with mint-almond relish. Appearing throughout are sidebars explaining food science ("Why do Artichokes turn brown?" and "Why Does Cilantro Taste Soapy?"), illustrated vegetable prep instructions, and photographs demonstrating "Vegetables Reimagined" (ricotta cheese is rolled within slices of eggplant and baked). This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables. (Mar.) Copyright 2019 Publishers Weekly.

Review by Publishers Weekly Reviews

With step-by-step illustrations, the editors of America's Test Kitchen offer 700 recipes featuring 70 vegetables—arranged alphabetically from artichokes to zucchini—intended to help home cooks create more enticing dishes, add to their vegetable repertoire, and "turn any vegetable into a superstar." There are several recipes for the potato, for example: Yukon Gold can be mashed in buttermilk; red potatoes can be braised with lemon and chives; and russets can be twice-baked with bacon, cheddar, and scallions. Other recipes utilize more unusual items, such as sunchoke chowder and salads of foraged nettles, purslane, or pickled ramps. Recipes also include meats: roasted chicken with honey-glazed parsnips; okra-filed gumbo with chicken, shrimp, and sausage; and rack of lamb with mint-almond relish. Appearing throughout are sidebars explaining food science ("Why do Artichokes turn brown?" and "Why Does Cilantro Taste Soapy?"), illustrated vegetable prep instructions, and photographs demonstrating "Vegetables Reimagined" (ricotta cheese is rolled within slices of eggplant and baked). This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables. (Mar.) Copyright 2019 Publishers Weekly.

Review by Publisher Summary 1

Collects more than seven hundred kitchen-tested recipes for vegetables, which reveal hundreds of ways to cook a wide range of vegetables, showcasing their versatility in everything from mains to sides.

Review by Publisher Summary 2

Filled with more than 700 recipes for enjoying vegetables to their fullest, a book from America's Test Kitchen reveals hundreds of ways to cook nearly every vegetable and showcases vegetables’ versatility in everything from sides to mains.

Review by Publisher Summary 3

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.