Customer Reviews

The Williams-Sonoma Collection: Vegetable

5 star:		(3)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I got this book after enjoying Williams-Sonoma collection of vegetable side dishes, On The Side, for several years. It's similar (and fortunately doesn't rehash the same recipes, as I've seen them do in other collections), but I'm not sure these recipes will pry me away from my old favorites.

As with most Williams Sonoma cookbooks, there aren't a lot of recipes, but they're beautifully and appealingly photographed. The methodology is simple, which is particularly appreciated for side dishes (since your attention will probably be on fussing with the preparations for the main course).

Only seven of the recipes are for entrees, among them a butternut squash risotto, spanish omelet of potato, pepper and tomato, and veggie stir-fry with tofu. If you're a vegan, you probably have recipes for such things already (though these look pretty good - I haven't tried them). The book's strength is clearly as a "what shall we have with the roast?" solution, and it does a good job at answering that question. Organized by season, it offers both the obvious choices (simple sauteed eggplant, or fresh peas with mint) and more elaborate concoctions (jerusalem artichoke gratin, or shallots in red wine sauce).

Quite a few of these recipes look good (the shallots in red wine, in particular), but I don't think this book will cause me to shove my old On The Side to the back corner of the cookbook rack.

This book is easy to follow and has gorgeous pictures, so if you want one for beginners or for browsing pleasures this is it.
In terms of recipes the book focuses mostly on side dishes, with the French or Italian-inspired dishes appearing to be the strongest. The Asian-inspired dishes seemed to be rather standard, though that may be because I am much pickier about the latter. The risotto recipes are very good, and most of the side dishes are pretty decent. So I would definitely get this book for quick side dish ideas that still has flavor but won't overtake the main dishes.

I really like this book. My #1 suggestion is to try the Grilled Corn with Chile-Lime Butter! It absolutely is the BEST corn on the cob you will ever eat. My husband doesn't even order corn when we go out because he says it doesn't compare to what I make at home.

Williams Sonoma cookbooks are the best. They are easy to read, great pictures, and the food is always fantastic.

Some very creative recipes for cooking vegetables. The photos are lovely; my veggies never look that great.

LOTS OF NICE LOOKING, SOUNDING AND TASTING RECIPES IN THIS BOOK. ALTHOUGH I HAVEN'T TRIED THEM ALL, THEY ALL AT LEAST 'LOOK' AND 'SOUND' GOOD. FOR THE ONES I HAVE TRIED, THEY'RE SIMPLE TO MAKE AND THE RECIPE INSTRUCTIONS (AS ALWAYS) ARE LAID OUT VERY NICELY IN MY OPINION.