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Vegetable Harvest: Vegetables at the Center of the Plate Hardcover – April 10, 2007
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Top Customer Reviews
Patricia Wells, an American living in Paris, started her cookbook series in the traditional way --- with a book about bistro cookery. She moved up the food chain to fine Paris restaurants, then wandered south to Provence and the Trattoria cooking of Italy.
And now this book on vegetables.
Perfect timing. American cooks ---and eaters --- have come to understand what the French always knew: The way to slimness is portion size. That is, smaller helpings of fatty protein, larger servings of vegetables.
This is also the way to health. If you've read "The Omnivore's Dilemma"--- or any recent headline about food inspection and food safety --- you know you're taking a chance every time you shop at the supermarket. They say you'd never eat sausage if you saw how it's made; ditto for most beef, chicken or pork.
The secret --- saieth my wife, the one-time food professional --- is to spend more money to buy smaller quantities of the highest-quality meat and poultry. How do you fill your plate and satisfy your hunger? With vegetables, which are, at their worst, much less toxic than run-of-the-mill supermarket meat and poultry.
"Vegetable Harvest" establishes Patricia Wells as Julia Child for the new millennium. She's not a frothing New Ager, telling you to heap your plate with vegetables because meat is sinful --- she's just a close observer of traditional French cooking. That is, meat/fish/poultry prominent on the plate, just cooked with vegetables or surrounded by them.
To that good sense, she's added some welcome information: nutritional data about the dish: Tomato and Strawberry Gazpacho, for example, is 27 calories per serving, with 1 gram of protein and 6 grams of carbohydrates.Read more ›
This is NOT a book all about vegetable recipes! Rather, it is a book which, like all her other books, celebrates everyday French cooking, and in doing so, underlining the fact that vegetables are central to much of what is great about French cooking, and shows us how this is so. Overall, the book covers all the bases that any typical cookbook does. It has some recipes with no vegetables in it at all, and some where the only vegetable is an herb or some garlic. But what Madame Wells does with vegetables is really a joy. The book is something like a movie where a traditionally great supporting actor such as Harvey Keitel or Joe Panteleone (Joe Pants!) steps into the leading role, with Jack Nicholson or John Travolta playing the supporting role.
The part about hiding her virtues under a basket refer to the fact that there are two facts given for almost every recipe which are enormously useful for using the recipes for good nutrition or entertaining. The amazing thing is that these features show up with no fanfare in the introduction. The first is a nutritional analysis of each dish by serving.Read more ›
Most Recent Customer Reviews
well written, great photos, inspiring, appetizing and so far have made a few recipes two and three times.
Cauliflower puree? yes, please.
This cookbook takes an eclectic view of interesting flavors which are brought about with a veggie centric view. Read morePublished on October 7, 2012 by biochemgen
I loved this book !!!! It's a pleasure to read and cook from. Very detailed with info re: carbs ,calories and fat. Read morePublished on May 3, 2011 by eat and read
I love Patricia Wells. I have all her books and this one another hit!
Yes, it is NOT a vegetarian cookbook, but hey, I am not a veggie. Read more
Vegetable Harvest, is an attractive book with some very good recipes. But for me, the actual book does not match the excitment nor justify the hefty price. Read morePublished on March 26, 2010 by Robin
The book came on time and was in great condition. Once again I wonder why I ever buy books new! Great deal!Published on August 25, 2009 by Leslie Patson
This book includes many meat dishes, but all dishes feature vegetables prominently. There is nothing wrong with this cookbook, but there are so many books like this about French... Read morePublished on May 31, 2009 by Jackal
I have great admiration for Patricia Wells. Her books are well thought out, the photographs superb, and the recipes clearly written and thus easy to follow. Read morePublished on March 2, 2009 by Veronica L. Ciregna