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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 5 months ago by Robbin Lampe
I bought the book because I want to venture out beyond the standard veggies I always seem to rely on, but have no idea how to shop for, store, cook, or combine in a meal those... Read morePublished 6 months ago by Beatrice
James Peterson is a formidable chef,author, as well as photographer.A very talented individual.Published 6 months ago by J T D