Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Veggie Queen: Vegetables Get the Royal Treatment Paperback – May 26, 2005
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Jill's seasonal recipes give us cause to celebrate what's ripe. --Lorna Sass, author of The New Vegan Cookbook, March 2005
Jill knows more about vegetables than any other chef or dietitian that we've met. --John McDougall, M.D.,, author , The McDougall Plan, March 2005
About the Author
More About the Author
As a young girl she loved red peppers so her mother grew them for her. Unfortunately they turned out to be hot peppers and although they made her sick, she still eats red ripe, both sweet and hot, peppers to this day. Her mother didn't need to ask her to eat her vegetables, as she has always been a vegetable lover.
Her interest in nutrition began when she was in high school and continued throughout school, even as she got a degree in business. When she realized that her father's dream for her to go to law school didn't speak to her heart, she changed course and got a Master's Degree in Dietetics and Nutrition. Her real love was the food part of nutrition. To that end she has been teaching cooking for more than 25 years.
Top Customer Reviews
The book is divided into six sections: Spring, Summer, Fall, Winter, Anytime at All, and Pressure's On - In a Good Way (all about pressure cooking). Perhaps my favorite part of this book is The Veggie Queen's Morsels and Tidbits sprinkled throughout. After reading this cookbook (which I did from cover to cover), I not only had some terrific ideas for vegetables, including ones I rarely eat or have never tried, I also felt that I knew the author. These short essays based on childhood memories, conversations with friends and fun experiences like growing mushrooms in the bathtub are witty, informative, and above all, fun to read.
Here are some of the recipes that will be gracing my holiday table this year: Spinach Salad with Warm Sesame Dressing; Lentil, Mushroom and Walnut Pate, and Shepherd's Pie (a new family favorite around here).
Did you know that only a quarter of Americans manage to eat the five recommended daily minimum servings of fruits and veggies each day. If you can't imagine eating this many, much less the 5-9 servings that are now suggested, this is the book for you. Give your vegetables the royal treatment, and you'll learn to worship them like the kings and queens of nutrition that they are! -- Melanie Wilson
The book's introduction section is brief, jumping right into Spring and the first chapter of recipes. Though you don't read a lot upfront, the author does include sizable stories, anecdotes, cooking tips, and suggestions in relevant spots throughout the entire cookbook. At the end of the cookbook there is a brief Glossary of Food Items and a neat and tidy index, both of which I found quite useful. Yet, I was surprised that there wasn't a quick guide as to what produce is in-season during what time of year. I think it would help in varying recipes (and in coming up with some of my own ideas) when I crave something slightly different. If I could make any suggestions for the author's second edition, this would be it. For now, I will reference another book or online for this information.
While I can hardly wait for Spring to trial the Asparagus with Black Bean Sauce (made from scratch rather than a jar!), there are certainly plenty of enticing Fall and Winter recipes to keep me busy in the mean time ... Curried White and Sweet Potato Pancakes, Herb Roasted Root Vegetables, Stuffed Swiss Chard, Maple Vinegar Sauteed Parsnips, Rice Paper Rolls with Spicy Citrus Sauce .... Okay, I will stop now as this is making me hungry!Read more ›
Most Recent Customer Reviews
I'm looking forward to purchasing a pressure cooker and making these recipes.Published 2 months ago by Jody
I love Jill's recipes and I use this book all the time now. Thanks!Published 17 months ago by Vicki Michalski
I received the book in the mail about noon, and I started looking through it and decided to make 'Three Sisters Stew' for dinner. It was wonderful! Read morePublished on October 5, 2011 by Judy Duran
I've made many of the recipes in this book successfully and give it a three thumbs up (one from me, one from my husband and one from my daughter). Read morePublished on January 2, 2011 by LaraJF
This is truly a must have book for any family.
If you are like most people you do not get enough fruits and vegetables on a daily basis. Read more
Reviewed by April Sullivan for Reader Views (9/06)
Jill Nussinow is a registered dietician and culinary educator. Her peers know her as the Veggie Queen. Read more