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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.
I love cooking, what can I say! This is a good book for vegetable lovers. I haven't read it all, but have skimmed through most of it and I find it informative and "user... Read morePublished 3 months ago by Robbin Lampe
James Peterson is a formidable chef,author, as well as photographer.A very talented individual.Published 4 months ago by J T D
I love it!! Easy read all the information is clear and doable. I know I will be using it regularly.Published 9 months ago by R. Corbray
What can I say.....James Peterson writes and informative, well detailed book. Have this one on hand for a reference guide. Read morePublished 21 months ago by Food and Wine Diva
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 on May 9, 2012 by Mary Ann Bendezu