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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With More Than 350 Recipes
The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!
416 pages, Hardcover
First published April 1, 2001
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240 people want to read
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Displaying 1 - 27 of 27 reviews
January 19, 2008
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, you could have a different vegetable dish every day. my kind of cookbook as it gives you the tools to go on and make up your own wild creations. many of the recipes have variations provided to give you a start to go off on your own unbeaten path.
Jack Bishop is an editor from Cook's Illustrated so you know he has tested the recipes to the nth degree. and his book appeals to the home cook who doesn't have a lot of fancy gadgets or expensive ingredients. also as a self-described almost-vegetarian, this book should have great appeal for vegetarian or even vegan cooks. just leave out the meat.
Jack Bishop is an editor from Cook's Illustrated so you know he has tested the recipes to the nth degree. and his book appeals to the home cook who doesn't have a lot of fancy gadgets or expensive ingredients. also as a self-described almost-vegetarian, this book should have great appeal for vegetarian or even vegan cooks. just leave out the meat.
June 19, 2011
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 makes a sauce that is very much like the delicious brown sauce you get in a Chinese restaurant. It's easy to add other vegetables or protein to this and have a full meal, or just enjoy some peas as a side dish.
I find this book so much more useful than the lovely-but-less-practical Local Flavors by Deborah Madison. Oh, the photos are gorgeous and the recipes enticing... but I never have all the ingredients at the same time, and to use something I get in my CSA would require going out to buy MORE produce, which kind of defeats the point.
Jack Bishop's book allows me to use what I have in a simple, quick preparation that is always delicious. Thank you, Jack!
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 makes a sauce that is very much like the delicious brown sauce you get in a Chinese restaurant. It's easy to add other vegetables or protein to this and have a full meal, or just enjoy some peas as a side dish.
I find this book so much more useful than the lovely-but-less-practical Local Flavors by Deborah Madison. Oh, the photos are gorgeous and the recipes enticing... but I never have all the ingredients at the same time, and to use something I get in my CSA would require going out to buy MORE produce, which kind of defeats the point.
Jack Bishop's book allows me to use what I have in a simple, quick preparation that is always delicious. Thank you, Jack!
February 6, 2014
In this volume, author Jack Bishop covers 66 vegetables from artichokes to zucchini, noting availability, selection, storage and basic preparation of each vegetable, as well as the best cooking methods. It's great to see multiple recipes for radishes, for instance, which usually end up in a salad. And I appreciate seeing different ways to prepare vegetables such as kohlrabi and rutabaga, which are often given a cursory mention in other books, if mentioned at all.
This is not strictly speaking a vegetarian cookbook, unlike Bishop's other volumes, as there are recipes containing pancetta and shrimp, and dishes are recommended as accompaniments to meat dishes. However, when broth is an ingredient, vegetable broth is always listed as an option. Most of the recipes can be prepared to suit a vegetarian.
Published in 2001 this cookbook is a bit behind on current cooking trends; for instance, kale is presented as needing to be cooked, with no mention of its use as a raw ingredient. Most recipes do not require a long ingredient list, and seem relatively easy to prepare. All in all, a very good book with what promises to be some very tasty recipes.
This is not strictly speaking a vegetarian cookbook, unlike Bishop's other volumes, as there are recipes containing pancetta and shrimp, and dishes are recommended as accompaniments to meat dishes. However, when broth is an ingredient, vegetable broth is always listed as an option. Most of the recipes can be prepared to suit a vegetarian.
Published in 2001 this cookbook is a bit behind on current cooking trends; for instance, kale is presented as needing to be cooked, with no mention of its use as a raw ingredient. Most recipes do not require a long ingredient list, and seem relatively easy to prepare. All in all, a very good book with what promises to be some very tasty recipes.
January 6, 2008
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 meat, but many of these recipes are vegetarian-friendly.
September 4, 2017
I bought this book on a friend's recommendation after I joined a CSA and was confronted with a bunch of unfamiliar veggies I had no idea what to do with and a never-ending supply of familiar veggies I wanted to cook in new ways. This alphabetical companion to the vegetable world helped on both accounts. Each vegetable is given an introduction with a description, tips on prep and storage, and some (often rather pointed) opinions from the author. Following the intro, we get a set of well-written recipes incorporating the vegetable in question. The ones I've made so far have been approachable and tasty and the tips on storage and prep have come in very handy. More illustrations may help with conveying information on identification and slicing techniques, but may interfere with the charm of this homey volume.
October 22, 2017
I turn to this book when I want to know the best approach for cooking a particular vegetable.
October 7, 2018
I want to own this one!
Lots of great-sounding vegetable recipes
Lots of great-sounding vegetable recipes
June 9, 2019
good enough that I bought it for myself after checking it out from the library
June 30, 2010
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 what the veggie looks like and tastes like, when its in season (for those of us who want to eat more seasonally), and what kind of cooking is best for it. Then it gives recipes for that veggie (some have only a couple, while others, like tomatoes, have a dozen or so).
The recipes are mostly simple, which I like. Nothing crazy or gourmet here.
This book is especially useful if you want to shop at a local/farmer's market and buy whatever is there, and then need to come home and find a recipe for it (instead of our usual way, where we find a recipe first and then have to hunt for the ingredients).
I think I will buy this book.
Update: I have made 2 recipes out of this book, both of which were delicious. That's more than I can say for most cookbooks I've read ...
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 what the veggie looks like and tastes like, when its in season (for those of us who want to eat more seasonally), and what kind of cooking is best for it. Then it gives recipes for that veggie (some have only a couple, while others, like tomatoes, have a dozen or so).
The recipes are mostly simple, which I like. Nothing crazy or gourmet here.
This book is especially useful if you want to shop at a local/farmer's market and buy whatever is there, and then need to come home and find a recipe for it (instead of our usual way, where we find a recipe first and then have to hunt for the ingredients).
I think I will buy this book.
Update: I have made 2 recipes out of this book, both of which were delicious. That's more than I can say for most cookbooks I've read ...
October 15, 2011
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 for entrees, especially if you eat A LOT of veggies), without a lot of ingredients that I wouldn't consider pantry staples.
He does tend to lean heavily on Asian flavors for a lot of recipes, but the recipes also look easy to modify and/or experiment with, so I'm not bothered (and I love the stereotypical Asian flavors anyway).
He does tend to lean heavily on Asian flavors for a lot of recipes, but the recipes also look easy to modify and/or experiment with, so I'm not bothered (and I love the stereotypical Asian flavors anyway).
February 5, 2012
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 cookbooks have a hard time with this concept?
Overall, a solid book that I'd probably buy.
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 cookbooks have a hard time with this concept?
Overall, a solid book that I'd probably buy.
October 14, 2007
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.
November 16, 2010
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!
June 28, 2008
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.
July 31, 2008
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.
September 5, 2010
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!!***
April 23, 2012
love all the information about each individual vegetable. it takes me from when a vegetable will be available, to how to choose the best one. goes over any variations there may be in a specific veg. how to store it. how to prepare it to give you it's best flavor. and then the last of this long line of things finally - how to cook it. wonderful!!!
March 29, 2009
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.
September 15, 2015
This is a good reference book, but doesn't inspire to try any recipes. No photos, so that makes it dull and dry. Not for me. I'm glad I checked it out of the library before purchasing because it's not something that would get much use in my kitchen.
February 22, 2008
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.
June 30, 2011
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.
December 18, 2012
I enjoy many vegetables, and I want to enjoy more. Books like this are unfortunate because they are dry and uninspiring.
June 5, 2012
A terrific guide and cookbook, I checked this out of the library, but I seriously think I need to own it.
June 23, 2014
I love that this book is organized by vegetable so that I can just buy what is in season and easily find recipes to prepare it!
April 10, 2016
Absolutely amazing. So inspired by the recipes we decided to buy it for ourselves. Can't wait to start cooking.
June 1, 2016
Really, really basic. Good for those who are perhaps starting out in the kitchen or those that come from a meat/potatoes diet and need a helping hand. As I am neither I will move on.
April 25, 2014
Perfect to flip through when I am bored with my yummy but super basic veggies staples.
Displaying 1 - 27 of 27 reviews