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Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes Hardcover – March 27, 2012
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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.
From Publishers Weekly
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
Vegetables 2nd Ed. contains several photographs illustrating how to buy, prep, and store each vegetable. Peterson assumes nothing, teaching how to mince garlic, chop onions, and clean leeks. Though this book just barely came out, I immediately made a few recipes with some fresh produce. So far I am quite impressed. I loved the Cauliflower Gratin and the tips on "Frenching Green Beans." I will also take to heart the tips on buying peas (pea pods)!
Most of the recipes are basic, containing few ingredients and focusing on the natural flavors of vegetable(s). I appreciate that for the most part. All said, I did expect more recipes beyond steaming, sautéing, adding cream, and/or drizzling with oil - there seems to be a lot of recipes like that. The book covers MANY vegetables and touches on variations within certain vegetables (squash, tomatoes, and mushrooms). The coverage on potatoes is great, especially the Parisian Potato Salad recipe. I am glad to see several Asian vegetables covered, finally demystifying the peculiar (to me) vegetables in Chinatown. I am sure this book will prove its place among my cookbooks, even if its just to quickly look up a new or challenging vegetable.Read more ›
Two main points: Although this book is about vegetables, it does not assume that the reader is a vegetarian. Often the recipes suggest which meats would be complement the vegetable dish.
Furthermore, as a foreigner confronted with the wider variety of American vegetables, it was wonderful to have a step-by-step approach to preparing what may seem to some people common vegetables. For once, I did not feel the writer was being patronising, rather clarity was the aim.
On the strength of this book, I am quite willing to buy further books by James Peterson, sight unseen.
Most Recent Customer Reviews
The only dislike I have about this book is that it is printed in China.
Apart from that it is a great reference. Doesn't go in exhausting depth but gives great summaries.
It's odd, although I've always preferred vegetables to meat, I picked up cooking meat quite easily but really struggled cooking vegetables. Read morePublished 1 month ago by 茉莉花
I love this book. The recipes are amazing and very easy to use and to execute. The pictures are simply lovely. Read morePublished 2 months ago by SnowyLeopard
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 11 months ago by Robbin Lampe