Key notice: Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes
Posted On mars 20, 2020
Price: $26.49 (as of May 06,2021 10:00:32 UTC – Details)
The only vegetables book you’ll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.
We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America’s favorite veggies. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.
The inspirational, modern recipes showcase vegetables’ versatility in everything from sides to mains: You’ll discover how to make the perfect grilled corn–and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled–and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy–and irresistibly tempting–to eat more veggies every day.
Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:
Best Baked Potato Skillet-Roasted Brussels Sprouts Roasted Broccoli Cauliflower Soup Foolproof Boiled Corn with Chili–Lime Salt
Carrot-Habanero Dip Potato and Chorizo Tacos Whole Romanesco with Berbere and Yogurt-Tahini Sauce Stir-Fried Thai-Style Beef with Chiles and Shallots Zucchini Bread with Pistachios and Orange
Fried Fiddleheads with Lemon-Chive Dipping Sauce Nori-Crusted Salmon Fava Bean Crostini with Manchego and Pine Nuts Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce Sunchoke Chowder
“The team at Cook’s Illustrated magazine and America’s Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982).” –Booklist STARRED Review
“This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables.” –Publisher’s Weekly
“With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book’s tips, techniques, and “kitchen secrets” are a wonderful way to start.” –TreeHugger
“If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.” –The Wall Street Journal
“If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet.” –New Haven Register