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Eat Your Vegetables
Eat Your Vegetables answers the call to eat more vegetables and less meat, offering everything you need to take your veggies from accompaniment to center stage. This isn't about being vegetarian, this isn't a vegetarian cookbook, it's a new way of life.
Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to eat more vegetables, every day. From knowing your vegetables, and what to eat when, we've got everything covered from potato and cucumber salad and bruschetta, 3 ways to gratin dauphinoise and hot samphire salad, all arranged by vegetable in an easy-to-use format.
Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to eat more vegetables, every day. From knowing your vegetables, and what to eat when, we've got everything covered from potato and cucumber salad and bruschetta, 3 ways to gratin dauphinoise and hot samphire salad, all arranged by vegetable in an easy-to-use format.
304 pages, Hardcover
First published May 1, 2012
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Displaying 1 - 7 of 7 reviews
September 3, 2012
Even the most dedicated meat eater and sceptical consumer of vegetables cannot surely fail to find some interesting dishes in this book.
Eat Your Veg is a large, heavy hardback book that literally sprouts with recipes through its colourful, engaging pages. Just like hiding ‘green things’ from a reluctant child, this book gives recipe after recipe that tends to focus on the dish rather than its constituent ingredients.
Make no mistake, this is no campaigning book to encourage you to put down that meaty hamburger and pick up a stick of celery. Vegetarians will love this book. Foodies too. Even the more sceptical ‘vegetables are a necessary evil as a side’-sort of person must begrudgingly accept that vegetables can be a ‘main’ in their own right. The author cleverly sets out to put the vegetable firmly in the middle of the plate, so to speak, challenging and changing how we might view the versatile vegetable.
When first flicking through this book there were many dishes that looked ‘meaty’ and it was only when a second glance was made that, in fact, no meat was to be found. Yet there is no deception or trickery. Nothing need be out of reach: classics, basics, simple dishes and the more elaborate, showy-off dishes are included. Split into a few key sections – roots & tubers; bulbs & stems; leaves & flowers; fruits & fungi and beans & pods – the recipes keep on coming. A number of skills what seem, at first glance to be extraordinary simple and obvious, yield some rather interesting versions of recipes such as a dreamy mashed potato and a particularly pleasing curry feast incorporating several dishes.
It would have been nice to have a separate index table of contents listing each recipe, rather than forcing the reader to either skim through or consult the detailed index at the end. A strange omission, indeed. The photography is top notch and you perhaps should not browse this book idly on an empty stomach. The editor’s magnifying glass seemed to have been resting when the book was put together as there are some strange omissions and head-scratching moments within the recipes but nothing dangerous and, well, a cook likes to fiddle or improvise anyway.
This reviewer, someone who tends to gravitate towards the meat dishes on a menu, certainly found a lot of recipes for future consideration. A major feat in itself and something that not so many books which are so devoid of meat manage to do. For a book that strenuously does not push the vegetarian angle as its raison d’être, it manages extremely well to show that you can make vegetable-based meals without them being tired or boring.
You might guess that this book will not be left on the shelf to gather dust, even if some of the recipes might be ‘enhanced’ with some meat from time to time. For example the asparagus salad with peas, broad beans and mint receipt makes a very attractive standalone salad. For the meat-eater, even a few slices of lightly-grilled lamb and an accompanying splash of balsamic vinegar could make a very tasty compromise!
Eat Your Veg, written by Arthur Potts Dawson and published by Mitchell Beazley/Octopus Publishing Group. ISBN 9781845336592, 304 pages. Typical price: GBP25. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Eat Your Veg is a large, heavy hardback book that literally sprouts with recipes through its colourful, engaging pages. Just like hiding ‘green things’ from a reluctant child, this book gives recipe after recipe that tends to focus on the dish rather than its constituent ingredients.
Make no mistake, this is no campaigning book to encourage you to put down that meaty hamburger and pick up a stick of celery. Vegetarians will love this book. Foodies too. Even the more sceptical ‘vegetables are a necessary evil as a side’-sort of person must begrudgingly accept that vegetables can be a ‘main’ in their own right. The author cleverly sets out to put the vegetable firmly in the middle of the plate, so to speak, challenging and changing how we might view the versatile vegetable.
When first flicking through this book there were many dishes that looked ‘meaty’ and it was only when a second glance was made that, in fact, no meat was to be found. Yet there is no deception or trickery. Nothing need be out of reach: classics, basics, simple dishes and the more elaborate, showy-off dishes are included. Split into a few key sections – roots & tubers; bulbs & stems; leaves & flowers; fruits & fungi and beans & pods – the recipes keep on coming. A number of skills what seem, at first glance to be extraordinary simple and obvious, yield some rather interesting versions of recipes such as a dreamy mashed potato and a particularly pleasing curry feast incorporating several dishes.
It would have been nice to have a separate index table of contents listing each recipe, rather than forcing the reader to either skim through or consult the detailed index at the end. A strange omission, indeed. The photography is top notch and you perhaps should not browse this book idly on an empty stomach. The editor’s magnifying glass seemed to have been resting when the book was put together as there are some strange omissions and head-scratching moments within the recipes but nothing dangerous and, well, a cook likes to fiddle or improvise anyway.
This reviewer, someone who tends to gravitate towards the meat dishes on a menu, certainly found a lot of recipes for future consideration. A major feat in itself and something that not so many books which are so devoid of meat manage to do. For a book that strenuously does not push the vegetarian angle as its raison d’être, it manages extremely well to show that you can make vegetable-based meals without them being tired or boring.
You might guess that this book will not be left on the shelf to gather dust, even if some of the recipes might be ‘enhanced’ with some meat from time to time. For example the asparagus salad with peas, broad beans and mint receipt makes a very attractive standalone salad. For the meat-eater, even a few slices of lightly-grilled lamb and an accompanying splash of balsamic vinegar could make a very tasty compromise!
Eat Your Veg, written by Arthur Potts Dawson and published by Mitchell Beazley/Octopus Publishing Group. ISBN 9781845336592, 304 pages. Typical price: GBP25. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
August 2, 2014
I've been cooking a long time and I consider myself a serious foodie. I begin my review with this information so the reader understands my perspective. I kind of felt like the writer had a "holier than thou" attitude. Maybe it was my interpretation. Suffice it to say, I can't think of another time I felt slightly annoyed (I think "offended" is a bit strong) when reading something as innocuous as a collection of recipes.
There are some interesting ideas in here, but I read it cover to cover twice and did not happen upon a single recipe that I wanted to make. Obviously this is a matter of personal taste. However, there were several recipes I would happily have ordered at a restaurant -- some of these are just a little too high-maintenance for someone who works full-time, goes to college part-time, and is involved in a number of hobbies that require practice. For example, artichokes romani with deep-fried julienne of leeks. (Right, let me get home after an 8-hour work day, launch into my 45 minutes of saxophone practice, do a 30-minute yoga routine, work on my final paper and then just pop into the kitchen to julienne some leeks and toss them into the deep fryer I just happen to have set up by the stove.)
Endive and shrimp cocktail boats sounds divine, but requires that you make two additional recipes for the ingredients. Spinach stalks & tofu tempura with dipping sauce. There are some recipes for samphire, that I would love to try, but I have no idea where to procure such a thing. (I know, google, but would it kill him to give some suggestions?)
I guess what I'm getting at is that this book strikes me as pretentious, and that really rubs me the wrong way.
There are some interesting ideas in here, but I read it cover to cover twice and did not happen upon a single recipe that I wanted to make. Obviously this is a matter of personal taste. However, there were several recipes I would happily have ordered at a restaurant -- some of these are just a little too high-maintenance for someone who works full-time, goes to college part-time, and is involved in a number of hobbies that require practice. For example, artichokes romani with deep-fried julienne of leeks. (Right, let me get home after an 8-hour work day, launch into my 45 minutes of saxophone practice, do a 30-minute yoga routine, work on my final paper and then just pop into the kitchen to julienne some leeks and toss them into the deep fryer I just happen to have set up by the stove.)
Endive and shrimp cocktail boats sounds divine, but requires that you make two additional recipes for the ingredients. Spinach stalks & tofu tempura with dipping sauce. There are some recipes for samphire, that I would love to try, but I have no idea where to procure such a thing. (I know, google, but would it kill him to give some suggestions?)
I guess what I'm getting at is that this book strikes me as pretentious, and that really rubs me the wrong way.
October 9, 2016
Dishes aren't creative or necessarily flavorful. Mostly sides and salads even though the description says otherwise. Many dishes still have some sort if animal proteins, but to kind of serve as an accompaniment to the vegetables, in a sort of clunky way. The photos aren't all like the vibrant images on the cover either. They make everything really unappealing, and really don't capture the potential beauty of some great looking veg dishes.
March 24, 2013
Some good vegetarian recipes, but only a few that really really made me want to make them! The soups are especially good! One thing that was a bit irritating, he never gave much context for his dishes (apart from the put together 'feasts) - it would have been helpful to have some advice about what to serve things with.
October 24, 2012
Arranged nicely by vegetable, good photos. Easy recipes and tips.
February 17, 2013
Interesting chilled soups to keep in mind come summer.
August 19, 2013
XXX Veggie porn. Great cookbook!
Displaying 1 - 7 of 7 reviews