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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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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
Copyright 2001 Cahners Business Information, Inc.
Top Customer Reviews
Good news: Jack Bishop brings with him the credibility of being a part of the Cook's Illustrated staff. To those unfamiliar with their work this means that the recipes are diligently tested over and over to achieve optimum cooking technique and flavoring. Furthermore, I was impressed with the variety of vegetables this book contained. The expected veggies are include in addition to the more unusual such as malanga, boniato, sorrel, salsify, etc... which altogether add up to over 60 different vegetables. Each vegetables 'chapter' begins with a description of the veggies origin, flavor, availability and how to select, store, prepare and cook it. This is followed by several recipes. Some of my favorites include: "Roasted Asparagus with Peanut Sauce, Stir-Fried Asparagus with Basil and Spicy Orange Sauce, Broccoli with Spicy Balsamic Dressing and Black Olives, Braised Brussel Sprouts with Mustard Cream Sauce, Sauteed Chayote with Fresh Corn, Chile and Oregano, Soy Braised Collards with Five-Spice Powder, Corn and Mushroom Saute, Cucumber-Watermelon Salsa, Grilled Eggplant Salad with Thai Flavors, Green Beans and Corn with Tomato-Herb Vinaigrette, Jicama and Carrot Salad with Ginger-Sesame Vinaigrette, Shredded Kohlrabi with Butter and Parmesan, Mexican Mushroom Soup with Chiles, Tomatoes and Cilantro, Grilled Plantains with Citrus Glaze, Roasted Radishes with Soy and Sesame Seeds, Taro Soup and Butternut Squash Soup with Cider and Cardamom". As you can see there is much to love!Read more ›
Even if you don't use a single recipe in this book, you will still benefit from the basic preparation instructions given for each vegetable.
This book will also give you the information you need to try out the produce that you've previously bypassed in the store because you had no idea how to pick it out or prepare it.
If you want an "encyclopedia" of vegetables, with information on how to choose them, basic preparation and cooking, and which spices/herbs go best, then Vegetables Every Day is an excellent choice. But if you want a book full of recipes with vegetables as a main dish, then look elsewhere.
It is a great treat to have two of these skillful authors both do excellent books on vegetables, and to have the two books done from two so different points of view that one will feel no pangs of waste by owning both. Bishop's book is certainly the more accessible of the two, as the material is presented in a very straightforwardly encyclopedic presentation. There are uniform articles on 66 different vegetables, a veritable celebration of the variety of vegetables available through part or all of the year round. Among these 66, there are the old favorites such as broccoli, carrots, celery, mushrooms, potatoes, tomatoes, and onions. Alongside these there are new favorites brought to our attention by hours of watching Mario Batali, Bobby Flay, and Jaime Oliver such as Artichokes, Broccoli Rabe, Cardoons, Celery Root, Dandelion Greens, Fava Beans, Fennel, Soybeans, Turnips, and Zucchini. At the far end of familiarity are Boniato, Burdock, Calabaza, Chayote, Jerusalem Artichokes, Kohlrabi, Malanga, Sorrel, Taro, and Yuca. These are the veggies which should be approached with one of my favorite Alton Brown `Good Eats' moments when he recommends that you walk into your megamart with fresh eyes on the lookout for unfamiliar products and investigate what can be done with these little gems.Read more ›
Most Recent Customer Reviews
I took this out of the library. Very comprehensive & a lot of everyday recipes. I probably won't buy it though as I have two other vegetable cookbooks that I already like. Read morePublished 24 days ago by Potluck Queen
Bought it as a gift for my mom, and she LOVES it! Mom is a great cook, and a great gardener, so vegetables have always been a feature on the plate. Read morePublished 1 month ago by mail order girl
Wasn't just a recipe book it also gave advice on growing the vegetables. Loved it!Published 2 months ago by Karen L. Brannon-johnson
This book is so helpful! I first got it when I signed up for my first CSA (where you get a box of vegetables from your local farmer each week). Read morePublished 2 months ago by Karen
I honestly can't remember where I got this book but I've had it for years and it remains one of my all-time favorites. Read morePublished 4 months ago by Elizabeth J. B
great book for your kitchen shelf. have tried all kinds of veges I never had before. Easy to follow recipes and tells you how to pick veges at the store.Published 5 months ago by M.Scholls
I absolutely love this book. I set out on a project to add more vegetables to our diet, but they had to be really good tasting vegetables. This book was full of those recipes. Read morePublished 6 months ago by Paula J
Love this book! Big fan of Jack and ATK. I feel veggie challenged and this book helped us break out of our vegetable rut! Great information on how to select and prepare vegetables. Read morePublished 6 months ago by MM 77