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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With More Than 350 Recipes Hardcover – April 3, 2001
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If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice.
The recipes range from the basic to the complex, from simple steamed broccoli to rich soups such as Corn Chowder with Leeks and Potatoes. Even traditional recipes get an update, such as sautéed mushrooms cooked with butter, onions, and garlic. In just two simple steps, Bishop's interpretation has the mushrooms taking on an exquisite flavor that can stand alone as a side dish or as a topping for a rich steak. There may be some vegetables that are much less well known and even more difficult to find at the corner grocery store, such as malanga, Jerusalem artichokes, or salsify, but if you're interested, his suggestions might just help you find and tastefully enjoy them. Vegetables Every Day is the solution to satisfying the recommended five servings of vegetables a day. --Teresa Simanton
From Publishers Weekly
This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entres (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.)Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales.
Copyright 2001 Cahners Business Information, Inc.
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The best part of Bishop's book is his easy-to-use info and buying, storing and basic preparation and cooking methods, all organized alphabetically. The lay-out is great, there's a good index and best of all everything I've made in here, from the aforementioned bitter greens to sweet potato oven fries, has been really good. There are no pictures, but do you really needs pictures of spinach and carrots?
This is that rare book that works both as a reference guide and a cook book.
This book instead presents usually no more than a handful of ingredients and no more than a handful of steps for each.
No photos, but there is no need for those.
Granted that there is always some recipe that does not meet the taste of some people, but for every veggies there is ample choice and I loved those that I have tried.
Also the organization is excellent, you get veggies on sale and then you go to the section for that specific veggie... so convenient!
interesting recipes and tips . I am glad to be introduced to some new vegetables and new ways of
cooking and maybe I get a little slimmer on the way . Jack gives good tips on buying , what to look
for and the recipes are simple , which is the best for taste and health . He also gives suggestion on
what to serve things with . The book itself looks clean and simple with some drawings and pale
green accents , like walking through a garden . I wish there was a drawing for boniato , calabaza,
chayote and jicama ,but he describes it .There are no pictures , but some interesting prose .