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This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish.
Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.
The same can be said for the section that showed the finished dishes, where you can SEE just how everything is supposed to look.
As the host of my own culinary website Italian Food Forever, and someone who collects cookbooks, I would highly recommend this book to anyone interested in vegetables.
One of the best things about this book is that it has a techniques section that can help you learn how to prep vegetables the correct way.
What can I say.....James Peterson writes and informative, well detailed book. Have this one on hand for a reference guide. Read morePublished 3 months ago by Kimberly A. Shuler
Vegetables helped me to adopt the paleo diet, as I did not know what to do with most veggies aside from a green salad, without using a lot of cream and butter. Thank you! Read morePublished 19 months ago by Mary Ann Bendezu
Love, love love this book. Great for gifts. Give practical how to information for vegetables you have never heard of--how to buy and prepare. Read morePublished on June 2, 2011 by Brenda
James Peterson's cookbooks aim to teach cooking techniques, rather than to bombard the reader with recipes. This book is no different. Read morePublished on February 17, 2011 by Jessie
I tried the the basic steamed broccoli recipe because it had a new twist, so I thought I'd give it a try. I thought that a very easy dish would be a fair test for the book. Read morePublished on April 2, 2010 by Coffreak
Good coverage of most vegetables of the western world, but not at all trying to include all of them. Read morePublished on July 26, 2009 by Jackal
My husband and I have decided to go vegan and this book is a life saver.
I haven't ever bought a used book before and was very pleased as what good shape the book was in. Read more
This is the perfect cookbook about vegetables. It isn't just a collection of recipes. It describes how best to cook each vegetable for the best flavor and then has several... Read morePublished on January 15, 2009 by Anne
i wish i'd had this book when i started out as a cook, newly-wed and naive to the wide world of vegetables. Read morePublished on June 8, 2008 by mary ellen cooper