| View Larger Image | Vegetables | Hardcoverby The Culinary Institute of America (Author)
| List Price: | $40.00 | | Price: | $26.40 | | You Save: | $13.60 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Lebhar-Friedman Books | | Page Count: | 224 Pages | | Publication Date: | May 25, 2007 | | Sales Rank: | 132,540nd |
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EDITORIAL REVIEWS |
Product Description
Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way. |
CUSTOMER REVIEWS (Average Customer Rating: 4.0 based on 8 reviews)
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Vegetables by Lynn M. Meyers (New Orleans,LA)  5 Stars
May 19, 2008
One of the Best - all you need to know about the wonderful benefits of Vegetables
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Book of recipes, not a "cookbook" by J. Kletsky (San Francisco, CA)  2 Stars
April 29, 2008
I was looking forward to this title to complement the material in some of the other great CIA titles I have with some veggie-specific information. However, in contrast to those titles, it is little more than a collection of recipes without the in-depth sections on ingredients and techniques that I have come to expect from the CIA.
The "cooking" part of this volume is barely 25 pages long; not enough to give any depth to any of its discussions. From there it launches into a collection of specific recipes using vegetables, without providing "master recipes" for any. For example, "How can I roast beets?" isn't answered with a direct "400° for 45-60 minutes in a foil packet" kind of answer anywhere. The recipes seem to be repeats from other (recommended) CIA books I have, such as The Professional Chef, 8th Edition, Cooking at Home with The Culinary Institute of America, and Techniques of Healthy Cooking, Professional Edition.
The recipes aren't organized by vegetable, as I might have liked, but by course (e.g., salads, appetizers, entries, etc). As a result, I do not find it easy to use as a "go-to" resource on my bookshelf.
This book would be at home on the coffee table of someone that has immaculate, polished stainless steel or copper All-Clad pots and Global knives on display in their kitchen. If your All-Clad and Japanese knives fall into more into the well-loved category, I'd save your money on this one.
(Interestingly, this is published by Lebhar-Friedman Books rather than Wiley -- No idea if that means anything in general.)
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yummy by leftylily (south jersey) 5 Stars
March 19, 2008
A beautiful book. I loved every thing I have attempted so far. Do yourself a favor and buy this book.
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Welcoming and true to the pictures by Valerie Usowski 5 Stars
December 26, 2007
The book has enticing pictures of the recipes and has nostalgic images of vegetable growers' packages.(love them) The recipes are reasonable, up to date, and the informational snip-its are well laid out. Do not be afraid to try a recipe twice, the ingredients are inexpensive enough to have a trial run before you prepare them for company. The CIA has published a mountain of books and I feel that this cookbook is one of the better ones. I would have enjoyed a few more exotic vegetables for the adventurous, but overall the book is worthy of shelf space in any kitchen.
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The CIA VEGETABLES by Susan Tierney Cockburn (Redmond, WA) 5 Stars
July 16, 2007
Whether you're a vegetarian, like myself, or want to accompany your meat/poultry/fish entree with fabulous side dishes, this book is wonderful. The photographs "draw" you in to the dishes and inspire your creativity. From appetizers to salads to entrees, the recipes are easy to follow and the results are guaranteed. I would highly recommend this book to anyone who never thought vegetables could be the highlight of their meal!
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