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The Veggie Queen: Vegetables Get the Royal Treatment Paperback – May 26, 2005
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Finally! Vegetables get the respect they deserve. Let the Veggie Queen grace your table with these inspiring recipes. --David Joachim, author of Fresh Choices and Brilliant Food Tips and Cooking Tricks, March 2005
Jill's seasonal recipes give us cause to celebrate what's ripe. --Lorna Sass, author of The New Vegan Cookbook, March 2005
Jill knows more about vegetables than any other chef or dietitian that we've met. --John McDougall, M.D.,, author , The McDougall Plan, March 2005
About the Author
Jill Nussinow is a culinary educator, Registered Dietitian, and freelance writer who has had a lifelong love affair with vegetables. Her writing has appeared in magazines such as Cooking Light, Vegetarian Times and Vegetarian Journal. She is a culinary instructor at Santa Rosa Junior College in California. Jill loves teaching people about vegetables and how to eat more of them in a tasty way.
Top customer reviews
If you are like most people you do not get enough fruits and vegetables on a daily basis. Jill Nussinow's recipes in this book are mouth watering and very delicious. These recipes will make the vegetables the "feature" at dinner time.
I love all the interesting tid bits and cooking tips that Jill spreads out throughout the book.
You will never think vegetables are boring once you have tried some of the recipes in this great book.
Jill also has a great DVD available on her site,[...] called Pressure Cooking: A Fresh Look at Delicious Dishes in Minutes. This is another MUST HAVE! She teaches you a lot about pressure cookers and teaches you some amazing recipes.
You can read my blog review by clicking here: [...]
The book's introduction section is brief, jumping right into Spring and the first chapter of recipes. Though you don't read a lot upfront, the author does include sizable stories, anecdotes, cooking tips, and suggestions in relevant spots throughout the entire cookbook. At the end of the cookbook there is a brief Glossary of Food Items and a neat and tidy index, both of which I found quite useful. Yet, I was surprised that there wasn't a quick guide as to what produce is in-season during what time of year. I think it would help in varying recipes (and in coming up with some of my own ideas) when I crave something slightly different. If I could make any suggestions for the author's second edition, this would be it. For now, I will reference another book or online for this information.
While I can hardly wait for Spring to trial the Asparagus with Black Bean Sauce (made from scratch rather than a jar!), there are certainly plenty of enticing Fall and Winter recipes to keep me busy in the mean time ... Curried White and Sweet Potato Pancakes, Herb Roasted Root Vegetables, Stuffed Swiss Chard, Maple Vinegar Sauteed Parsnips, Rice Paper Rolls with Spicy Citrus Sauce .... Okay, I will stop now as this is making me hungry!
However, I must make one additional recipe reference; I was elated to find three recipes for homemade veggie burgers. I love them, but have yet to find a go-to recipe, so I will certainly be trialing all three. The veggie burgers are actually in a chapter that follows the four seasonal chapters, and is called "Anytime at All." I thought this was a nice addition. And though I do not own a pressure cooker myself, some may really like that there is an additional chapter filled exclusively with pressure cooker recipes.
It should be noted that the recipes do occasionally call for a meat alternative or some soy parmesan, but not with an alarming frequency. Tempeh, tofu, legumes, and grains are scattered throughout, but there are also plenty of recipes for the produce purist. As a side note, this looks to be a good cookbook for the gluten-free vegan or vegetarian, as pasta is barely present, most of the grains used are gluten-free, and any of the very few stumbling blocks (such as soy sauce/tamari) can easily be overcome with a common substitute (such as wheat-free tamari).
Most recent customer reviews
Jill Nussinow is a registered dietician and culinary educator. Her peers know her as the Veggie Queen.Read more