Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 R...
The highly praised author of "Pasta e Verdura" serves up a healthy, hearty new cookbook all about vegetables. From artichokes to zucchini, jicama t...
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Jan 19, 2008
Eunice
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VED introduced me to fennel, my new favorite vegetable. roasted with red onions and drizzled with balsamic vinegar...oh so yummy. and it can do the same for you. it's not just a haphazard compilation of vegetable recipes. it explains the different preparations to maximize taste, the selection process including the different names so you know what to look for at the grocery store, how to store and the seasons of availability. from the kitchen staple carrot to the more adventurous burdock root, yo
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Oct 15, 2011
Stacie
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Just picked this up yesterday at the used bookstore near my house. It's sometimes difficult for us to incorporate as many veggies as we need to into our diet, especially in terms of varying the recipe so it's not always such-and-such vegetable covered in seasoning X. Although I haven't had the chance to cook anything out of the book yet, the recipes mostly look simple and reasonably quick--wouldn't want to spend 2 hours cooking a side dish (although he does have some recipes that could be used f
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Feb 05, 2012
Nancy
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Lots of what sounds like good eats in here. It's not a vegetarian book, bacon makes a couple of appearances, but it's mostly veg.
Organized by veggie, which is very helpful, and gives other names for veggies which have more than one regional/local name. Lots of things I hadn't heard of, which I'm pretty sure aren't available around here, but many things that are quite common, with new ways to cook and use them. I'm interested in the rutabaga fries.
No pictures. Why do More...
Organized by veggie, which is very helpful, and gives other names for veggies which have more than one regional/local name. Lots of things I hadn't heard of, which I'm pretty sure aren't available around here, but many things that are quite common, with new ways to cook and use them. I'm interested in the rutabaga fries.
No pictures. Why do More...
Jun 30, 2010
Casey
rated it:
My husband calls me "the vegetarian who hates vegetables." Which isn't true, I do like vegetables, but I didn't grow up with much variety and I'm always scared to try new ones. Different vegetables have such different rules when it comes to cooking, and so I have always shied away from ones I'm not familiar with.
Not anymore! This book is making me excited to try something new. It categorizes the recipes by vegetable, and prefaces each section with specific information about More...
Not anymore! This book is making me excited to try something new. It categorizes the recipes by vegetable, and prefaces each section with specific information about More...
Jun 19, 2011
Janelle
rated it:
This is a great go-to book when you have a particular vegetable and aren't sure what to do with it - especially when you want to feature that veg and not just add it in small amounts to a larger dish.
We get a fair amount of turnips from our CSA and this book does not disappoint. Try the turnips and carrots braised in maple syrup sauce - yum!
Update 6/11: This book is STILL my go-to when the vegetables start rolling in. My new favorite is Sesame Stir-Fried Snow Peas - it More...
We get a fair amount of turnips from our CSA and this book does not disappoint. Try the turnips and carrots braised in maple syrup sauce - yum!
Update 6/11: This book is STILL my go-to when the vegetables start rolling in. My new favorite is Sesame Stir-Fried Snow Peas - it More...
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Nov 16, 2010
Heather
rated it:
Simple, tasty recipes that are easy to prepare. Most of the recipes have just a handful of ingredients such as olive oil, garlic, salt and pepper; leaving the veggies to taste like actual veggies. This would be a great resource if you are buying from the farmers market and want to know how to prepare what you have brought home. The book is divided into mini-chapters by veggie. He gives instructions on buying and preparing so you can get the best flavor. Good Stuff!
Sep 05, 2010
Nicole
rated it:
My favorite cookbook!! Bishop instructs you on storage, shelf-life, picking out and, of course, preparation of a pretty extensive list of vegetables. His recipes are easy to follow and DELICIOUS! the entire focus of my meals has changed - I think first of my veggies and THEN decide what meat we will have almost as if IT has become the side dish.
***A MUST HAVE IN EVERY KITCHEN!!***
***A MUST HAVE IN EVERY KITCHEN!!***
Mar 29, 2009
Mary
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Thanks to this book I no longer fear my farmer's market. I know whether I come home with parsnips, jerusalem artichokes, rutabaga or any other vegetable I have no idea how to use, I'll find a truly delicious way to cook/serve/prepare it.
Jun 30, 2011
Lisa
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The recipes are grouped by vegetable variety. Full of good ideas but some of the recipes seem repetitive. Grilled corn salad with tomatoes and basil is always a hit at picnics.
Jan 05, 2008
Pia
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I eat an enormous amount of fruit, but have always had trouble consistently eating vegetables. So, when I joined a CSA this summer, I seized upon the opportunity to learn how to cook vegetables. I was immediately drawn to this book because of its simplicity--most recipes only call for three or four ingredients. I especially liked that I could open the book to daishon radish, or potatoes, or kale and then I could choose the recipe for that vegetable that appealed to me most. Bishop sometimes uses
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Oct 14, 2007
Sara
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This book was a lifesaver this summer when I needed to make good use of all my CSA produce every week. It has half a dozen recipes for every single vegetable in the American repertoire and a few outside of it, like yucca root and chicory. I was more drawn to the recipes for dishes involving things like eggplant, green beans, and sweet potatoes, but it's all here, whatever your pleasure, and it's all good.
Aug 25, 2008
Timnah
rated it:
Another smash hit from Jack Bishop, this cookbook provides basic selection and preparation advice, but also several simple, clear, yummy recipes for each vegetable listed (with many crossovers to other vegetable entries).
I consider Bishop's Italian Vegetarian Cookbook to be one of the best and most useful I own, and I'm not a vegetarian. It's just good food.
I would buy this book.
I consider Bishop's Italian Vegetarian Cookbook to be one of the best and most useful I own, and I'm not a vegetarian. It's just good food.
I would buy this book.
Jun 28, 2008
Ann
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I love this book. Step one: go to the farmers market and buy whatever looks fresh and delicious, even if you've never cooked it before. Step two: look in this book for detailed descriptions of how to prepare it. Step three: make and eat fresh, delicious vegetables. Every day. Try the Avocado, Orange and Radish Salad with Lime-Chile Dressing. Yum.
Jul 31, 2008
Katie
rated it: 
This book was just okay. I liked that you can look up a myriad of veggies (though not all were included) and recipes just for them. There were just a simple handful, if that, for most, however. The explanations for each veggie was *okay* as well.
I wouldn't buy it, and I won't be checking it out again from the library, either.
I wouldn't buy it, and I won't be checking it out again from the library, either.
May 06, 2008
Catie
rated it:
My new favorite cookbook. The instructions are simple and the recipes range from very basic--mashed potatoes and oven roasted vegetables, to much more complex and interesting dishes.
Feb 21, 2008
Ann
rated it:
This is a decent book for it's breadth of vegetables covered, but no pictures and not much information on storage, which is 1 thing I was after.
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