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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With More Than 350 Recipes Hardcover


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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With More Than 350 Recipes + The Roasted Vegetable (Non) + Greens Glorious Greens!: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
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Product Details

  • Hardcover: 416 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 3, 2001)
  • Language: English
  • ISBN-10: 0060192216
  • ISBN-13: 978-0060192211
  • Product Dimensions: 9.5 x 7.8 x 1.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #69,299 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice.

The recipes range from the basic to the complex, from simple steamed broccoli to rich soups such as Corn Chowder with Leeks and Potatoes. Even traditional recipes get an update, such as sautéed mushrooms cooked with butter, onions, and garlic. In just two simple steps, Bishop's interpretation has the mushrooms taking on an exquisite flavor that can stand alone as a side dish or as a topping for a rich steak. There may be some vegetables that are much less well known and even more difficult to find at the corner grocery store, such as malanga, Jerusalem artichokes, or salsify, but if you're interested, his suggestions might just help you find and tastefully enjoy them. Vegetables Every Day is the solution to satisfying the recommended five servings of vegetables a day. --Teresa Simanton

From Publishers Weekly

This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entr‚es (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.)Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales.

Copyright 2001 Cahners Business Information, Inc.


More About the Author

Jack Bishop is the editorial director of America's Test Kitchen. He joined the staff of Cook's Magazine in 1988 and helped with the launch of Cook's Illustrated in 1993. He established the tasting protocols used in America's Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook's Country magazine and oversees editorial operations at both magazines. He edited the The Best Recipe (1999) and established the book division at America's Test Kitchen. Jack is the author of several cookbooks, including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and Lasagna. Jack's wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.

Customer Reviews

If you eat vegetables...this book is for you.
Maria L. Blasko
I like this book a lot for the advice it gives on Availability, Selection, Storage, Basic Preparation, and Best Cooking Methods for each vegetable.
Ohioan
His recipes are uncomplicated and easy to prepare, with a most delicious result.
Rudy Sonne

Most Helpful Customer Reviews

130 of 134 people found the following review helpful By Rick Broida on June 6, 2001
Format: Hardcover Verified Purchase
After hearing an interview with Jack Bishop on NPR, my wife and I were intrigued enough to order the book. Four of the five recipes we've tried thus far have been outstanding, to the point where we're building entire meals based on them. For instance, we both like broccoli, but didn't know the best way to cook it. Now we do. I've never liked green beans, but we tried Bishop's recipe for roasting them, and I'm suddenly hooked! In short, if you've been wanting to bring more vegetables into your diet, buy this book!
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84 of 86 people found the following review helpful By Tracy Gentry on January 7, 2006
Format: Hardcover
First, I would like to note that I am an experienced cook with an advanced knowledge of vegetables so please keep that in mind while reading my review. Someone with less experience in the kitchen will definitely get even more out of this book than I did.

Good news: Jack Bishop brings with him the credibility of being a part of the Cook's Illustrated staff. To those unfamiliar with their work this means that the recipes are diligently tested over and over to achieve optimum cooking technique and flavoring. Furthermore, I was impressed with the variety of vegetables this book contained. The expected veggies are include in addition to the more unusual such as malanga, boniato, sorrel, salsify, etc... which altogether add up to over 60 different vegetables. Each vegetables 'chapter' begins with a description of the veggies origin, flavor, availability and how to select, store, prepare and cook it. This is followed by several recipes. Some of my favorites include: "Roasted Asparagus with Peanut Sauce, Stir-Fried Asparagus with Basil and Spicy Orange Sauce, Broccoli with Spicy Balsamic Dressing and Black Olives, Braised Brussel Sprouts with Mustard Cream Sauce, Sauteed Chayote with Fresh Corn, Chile and Oregano, Soy Braised Collards with Five-Spice Powder, Corn and Mushroom Saute, Cucumber-Watermelon Salsa, Grilled Eggplant Salad with Thai Flavors, Green Beans and Corn with Tomato-Herb Vinaigrette, Jicama and Carrot Salad with Ginger-Sesame Vinaigrette, Shredded Kohlrabi with Butter and Parmesan, Mexican Mushroom Soup with Chiles, Tomatoes and Cilantro, Grilled Plantains with Citrus Glaze, Roasted Radishes with Soy and Sesame Seeds, Taro Soup and Butternut Squash Soup with Cider and Cardamom". As you can see there is much to love!
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60 of 60 people found the following review helpful By A Customer on May 14, 2001
Format: Hardcover Verified Purchase
The book is not just a simple compilation of recipes, but also includes information on how to buy and store each vegetable. The book also discusses the various cooking methods (poaching, steaming, braising, grilling, broiling, etc.) and how they affect the flavor.
Even if you don't use a single recipe in this book, you will still benefit from the basic preparation instructions given for each vegetable.
This book will also give you the information you need to try out the produce that you've previously bypassed in the store because you had no idea how to pick it out or prepare it.
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70 of 76 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 8, 2004
Format: Hardcover
`Vegetables Every Day' is by Jack Bishop, a very intelligent craftsman of cookbooks similar to James Peterson, Molly Katzen, Rose Levy Beranbaum, and Pam Anderson. Each is skillful at creating very useful reference books on various aspects of cooking. And, it should be no surprise that both Bishop and Pam Anderson are current or past senior staffers at `Cooks Illustrated' magazine.

It is a great treat to have two of these skillful authors both do excellent books on vegetables, and to have the two books done from two so different points of view that one will feel no pangs of waste by owning both. Bishop's book is certainly the more accessible of the two, as the material is presented in a very straightforwardly encyclopedic presentation. There are uniform articles on 66 different vegetables, a veritable celebration of the variety of vegetables available through part or all of the year round. Among these 66, there are the old favorites such as broccoli, carrots, celery, mushrooms, potatoes, tomatoes, and onions. Alongside these there are new favorites brought to our attention by hours of watching Mario Batali, Bobby Flay, and Jaime Oliver such as Artichokes, Broccoli Rabe, Cardoons, Celery Root, Dandelion Greens, Fava Beans, Fennel, Soybeans, Turnips, and Zucchini. At the far end of familiarity are Boniato, Burdock, Calabaza, Chayote, Jerusalem Artichokes, Kohlrabi, Malanga, Sorrel, Taro, and Yuca. These are the veggies which should be approached with one of my favorite Alton Brown `Good Eats' moments when he recommends that you walk into your megamart with fresh eyes on the lookout for unfamiliar products and investigate what can be done with these little gems.
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69 of 75 people found the following review helpful By Jessica Austin on October 15, 2006
Format: Hardcover Verified Purchase
I ordered this book because I want to make vegetables a central part of my meals. However, almost all of the recipes in this book are for vegetables as a side dish.

If you want an "encyclopedia" of vegetables, with information on how to choose them, basic preparation and cooking, and which spices/herbs go best, then Vegetables Every Day is an excellent choice. But if you want a book full of recipes with vegetables as a main dish, then look elsewhere.
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