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Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs Hardcover – December 18, 2001
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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
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Top Customer Reviews
Fortunately, Vegetables from Amaranth to Zucchini delivers... and then some.
If you're interested in non-mundane foods, particularly "ethnic" foods, then you've probably had the same experience I have. You find an odd looking vegetable in the grocery store, and are intruigued. You pick it up, and contemplate bringing it home. And then you realize that you have absolutely *no* idea what you'd do with one of these (other than think, "I'm sure I read about bitter melons or chayote *some*place). So you sadly put the veggie back on the shelf, feeling as though you've missed out.
VfAtZ is a perfect answer to this dilemma. In this fat book (you could squash a *huge* spider with this tome), the author goes through all the "interesting" veggies with a predictable and welcome formula. There's a clear photo of the item, usually with some indication of size and with a "cutaway" so you know what the thing looks like once you chop it open. The author explains what the vegetable is (genus and all that jazz); where it came from (i.e. originally from South America, but now most popular in Asia); the varieties you can expect to find and the differences between them. I very much appreciate her clear instructions about choosing the vegetable in the market (i.e. heavy for its size, and no black marks on it), and the "basic" method of cooking (boiling, steaming, etc.) There's always at least a few recipes that highlight the essential tomatillo-ness or chayote-hood or whatever, plus a "Pros Propose" section where she gives you recipes from chefs and other cookbooks.Read more ›
My only quibble is that I want more! Schnieder doesn't include the best known vegetables -- tomatoes, peppers, etc., since she feels there is plenty of information elsewhere. I'd also love a taxinomic chart showing major families and relationships. And it would be great if the book had a key, so that you could find the identity of a vegetable using its description. But these are very minor omissions, and the book is quite large enough as it is.
This book is a magnum opus of the vegetable kingdom -- we can only hope that Shneider will be writing on future books about fruits and grains.
Most Recent Customer 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 13 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 22 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 on January 14, 2014 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 on November 5, 2013 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 M
`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