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Elizabeth Schneider's Uncommon Fruits and Vegetables set a standard for exact yet lively investigation. Vegetables from Amaranth to Zucchini follows in her earlier book's footsteps to create a compelling guide to 350 common and exotic vegetables. This seed-to-table exploration does more, however. In addition to its usefulness as a reference work (vegetables are, for example, listed by their market, botanical, and common names), the book offers 500 up-to-the-minute recipes--such as Shredded Yellow Squash with Garlic Chives and Baked Sweet Potato-Apple Puree with Horseradish--valuable advice on seasonality and selection, multiple-method cooking instructions, and color photos of all the entries that make market identification a breeze.
Interested in amaranth? Find its entry and discover, first, the magenta-veined plant's common aliases (among them, the Caribbean callaloo, the Indian bhaji, and the Korean namul); an engaging vegetable biography that distills information from many fields (for example, the Greeks thought amaranth immortal); information on selection, storage, and preparation (use the vegetable's tiniest leaves for salads; steam, braise, or sauté the larger "with garlic, shallots, tomato dice, and a touch of chilies"); and full-dress recipes (such as Garlicky Sauté of Amaranth and Tomatoes, Cuban Style). A final section, called Pros Propose, offers recipe sketches from cooking experts, like Paula Wolfert's Amaranth and Sheep's Milk Cheese. This lucid organizational scheme, common to all the entries, and Schneider's expert handling of it, promote a full yet relaxed familiarization with the selected vegetables. This is one of those few books that most cooks will want, as well as need, to own. --Arthur Boehm
“It’s a book that should lead the pack for a long, long time.” (Ann Hodgman, Gourmet)See all Editorial Reviews
it's a very beautiful book graphically but my wife is the cook in our house and I have not heard her comments yet.Published 9 months ago by david moore
I LOVE IT I USE ALL THE TIME. IT IS ONE OF MY COOKING BOOKS WE USE IN CLASS. I HATE EBOOKS I RADER HAVE A HARDCOVER ANY DAYPublished 18 months ago by ROBERT TOM
I love this book.Has photographs and describes how to choose, cook, store all different vegetables from the most unusual ones to the most common ones. Read morePublished 21 months ago by TC
Not what I thought. I thought it would take me through the alphabet of all the veggies like an encyclopedia of sorts but it is just another cookbook.Published 23 months ago by H. Riley
I first borrowed a friend's copy, then had to buy for myself. I really like the encyclopedic nature of it, in terms of being easy to look up a specific vegetable, the photos, the... Read morePublished on September 13, 2013 by Lizanne Lachat
Extraordinary book, this Vegetables from Amaranth to Zucchini recipe book with over 500 of them is amazing, love it! My husband loves it too...Published on May 15, 2013 by Miriam S.
As a vegetable gardener, forager and cook, I find this gorgeous book invaluable. I cannot believe that it is out of print.Published on December 22, 2012 by Yvonne de V
`Vegetables From Amaranth to Zucchini' by food journalist, Elizabeth Schneider is easily the best reference I have found for general information on vegetables available to American... Read morePublished on June 13, 2012 by B. Marold
I first encountered this book at work as a server. The much floured copy was back in the chef's prep area. Read morePublished on January 23, 2012 by ChefwannabeMike