VegetablesBook - 1998
Features entries on buying, storing, and preparing a wide range of vegetable varieties, and includes recipes for both vegetarian and meat dishes
The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.
The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.
Blackwell North Amer
If you're looking for advice on buying, storing, and preparing certain vegetables, Peterson covers everything from artichokes to zucchini, broken into more than sixty major vegetable sections (including dozens of more specific varieties). The vegetable entries include helpful charts and cooking timetables, as well as cross-referenced lists of recipes using that vegetable, making the book even easier to use.
Then the recipes - there are more than three hundred in all. Peterson includes chapters on gratins and casseroles, grilling, pasta, braising, soups, and much more.
Step-by-step techniques, captured in full-color photographs taken by the author, are included in a thirty-two-page insert.
Not just for side dishes and not just for vegetarians, this book includes everything you'll ever need to know about vegetables, making it an essential reference work for food editors and professionals, as well as a personal collection of recipes for home cooks and food lovers to use in the kitchen.
An A-to-Z encyclopedia features entries on buying, storing, and preparing a wide range of vegetable varieties, as well as more than three hundred international recipes, including both vegetarian and meat dishes, from the award-winning author of Fish & Shellfish. Tour.