She's a canny lass, Barbara Kafka, with as much respect for the culture of vegetables as for their preparation and cooking, and has divided Vegetable Love into four basic sections: Vegetables of the New World; Vegetables of the Mediterranean Basin, Europe, and the Arab World; Vegetables of Asia and Africa; and, Citizens of the World. For those inclined to think that vegetables come from supermarkets, Kafka takes you back to the roots, the origins, then revels in the ways in which these foods have found their way around the globe and into everyone's kitchen. Rhubarb, the pie plant of New England spring gardens, finds its beginnings in China and is as much at home in sweet pies as savory lamb stews.
You'll find recipes from all over the world in the New World section because that's the home of potatoes, green beans and their kin (Szechuan green beans anyone?), peppers, summer squash, certainly corn, but tomatoes and peanuts, too. Asparagus, beets, chard, carrots--those vegetable garden stalwarts--are found in the Euro/Arab section. Recipes are short, direct, to the point. Kafka minces no words.
But that's where the final sections come into play. One is Basic Recipes and Techniques, taking into account all manner of dressings, sauces, marinades, stocks, doughs, pastries, pastas, egg dishes, etcetera. And the other, that 200 page compendium, The Cook's Guide, fills in around the spare edges of the recipes. Vegetable Love is easily three books in one.
Barbara Kafka knows that when it comes to cooking for friends or family or oneself in this busy modern world, a recipe that is simple, brief, and to the point is like gold. With Vegetable Love Barbara Kafka delivers true wealth. --Schuyler Ingle
Great book. Borrowed it first from the library and found so many good things in it that I found this copy to purchase. The book arrived quickly and was exactly as ordered.Published 4 months ago by psychee dmi
Her "Soup, a Way of Life" is one of my favorite cookbooks, so I decided to give this a shot. We're involved in a produce co-op (bountifulbaskets. Read morePublished 17 months ago by TMT
If you are not a vegetarian, the role of the vegetable can be often sidelined - always the bridesmaid but never the bride. Read morePublished 23 months ago by Autamme_dot_com
My husband loves to cook and collects cookbooks from around the world. This is by far one of our favorites and most highly used of our 1,000 plus collection.Published on July 29, 2013 by Ashley
I've been reading my newly purchased Vegetable Love and have found some questionable entries. The Bagna Cauda calls for 35 cloves of garlic, peeled, and thinly sliced??? Read morePublished on May 18, 2013 by tjw6150
However, the recipes are more difficult than I thought they would be. I was hoping for something simple, but good.Published on December 29, 2012 by Pat A
This cookbook belongs in every savvy kitchen. Kafka offers a thorough understanding of everything to do with vegetables including choice recipes.Published on November 26, 2012 by Sophie