| View Larger Image | Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes | Hardcoverby James Peterson (Author)
| List Price: | $35.00 | |
| | Binding: | Hardcover | | Publisher: | William Morrow Cookbooks | | Page Count: | 448 Pages | | Publication Date: | July 08, 1998 | | Sales Rank: | 61,935st |
|
EDITORIAL REVIEWS |
Product Description
The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between. |
Amazon.com Review
James Peterson's Vegetables is an encyclopedic yet easy-to-read guide to preparing everything from artichokes and beet greens to plantains and watercress. It contains more than 300 enticing recipes, many which use just three or four ingredients. This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish. Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 22 reviews)
|
Very good by Jackal (Singapore)  5 Stars
July 26, 2009
Good coverage of most vegetables of the western world, but not at all trying to include all of them. Plus great chapters of different ways of preparing them, including recipes.
The book might be a bit old but that has absolutely no bearing on its content. Vegetables really looked the same in the 90s.
You can pick up this book for a couple of dollars used, not a bad deal at all.
If you want a book with descriptions of more odd vegetables, I can recommend Schneider's "Vegetables from amaranth to zucchini" instead.
| |
Vegetables by Nancy E. Thomas 5 Stars
June 05, 2009
My husband and I have decided to go vegan and this book is a life saver.
I haven't ever bought a used book before and was very pleased as what good shape the book was in. As much as we read this is the only way to go.
| |
To Cook Vegetables Well... by Anne (Baltimore, MD) 5 Stars
January 15, 2009
This is the perfect cookbook about vegetables. It isn't just a collection of recipes. It describes how best to cook each vegetable for the best flavor and then has several recipes to try for each--some simple, some not so simple. I refer to this one often for the chart in the front for steaming/cooking times for vegetables and information.
If you are looking for a more seasonal cookbook with lots of recipes, then I would suggest Simply in Season. Honestly, the two cookbooks would make a great combination together if you want to incorporate more vegetables in season into your diet!
If you find that you really like James Peterson, his other cookbooks are also outstanding! Essentials of Cooking is a great place to start--it teaches all the basics of gourmet cooking.
| |
novice to expert, there's something for everyone here by mary ellen cooper (longswamp, PA) 5 Stars
June 08, 2008
i wish i'd had this book when i started out as a cook, newly-wed and naive to the wide world of vegetables. but even 30 years later, i consult this book regularly for technique as well as inspiration. i've finally mastered the art of roasting asparagus (MUCH better than poaching, i'll never go back) and sauteeing mushrooms that are golden and not soggy. these two alone are worth the price of admission. highly recommended!
| |
Unpretentious and genuinely elegant by H. Wood (NM, USA) 5 Stars
January 11, 2008
I have a long shelf of vegetable cookbooks, including all the newest and glossiest, but I still turn to this one frequently. The recipes are delicious and varied, and there are intelligent sections for the thinking cook about appropriate use of such flavor-enhancers as dried porcinis and duck confit. Every vegetable that you cook according to Mr. Peterson's recipes will taste of itself, nicely enhanced but never overpowered. We can only hope that a new edition will be considered, so that it will remain available to us for a long time.
| |
SIMILAR PRODUCTS |
| Fish & Shellfish: The Cook's Indispensable Companion
by James Peterson (Author)
Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on...
| 
| Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
by James Peterson (Author)
Praise for the fully revised and updated Splendid Soups
"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the...
| 
| Essentials of Cooking
by James Peterson (Author)
In this unrivaled guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Now in a paperback edition, ESSENTIALS OF COOKING will help unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of what it does to the taste of the food: What happens if you cook a fish in butter versus oil? Why does roasting...
| 
| Sauces: Classical and Contemporary Sauce Making
by James Peterson (Author)
Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. "...another cookbook that can stand among the best reference works."—Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is...
| 
| Glorious French Food: A Fresh Approach to the Classics
by James Peterson (Author)
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook
His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach...
|
|
|
