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Vegetables Hardcover – Bargain Price, July, 1998
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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.
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.Read more ›
Where the book falls short, as many reviewers have pointed out, is in the recipes themselves. I've made a small handful of them, and while none have been flops, my high expectations of them fell a little short on taste.Read more ›
Most Recent Customer Reviews
I bought this book to help me maintain my balance diet and to enlighten me with vegetables.Published 3 months ago by Barbara Jones
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 8 months 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 8 months ago by SnowyLeopard