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The Vegetable Bible
Nature’s bounty has never looked so good. Vegetables in every color, shape and form from every corner of the globe are gloriously photographed and described. A multitude of preparations are clearly presented along with scrumptious recipes accompanied with step by step directions.
240 pages, Hardcover
First published November 1, 1998
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Displaying 1 of 1 review
December 8, 2025
Not a bad book, but poorly laid out.
Quantity beats out quality in this dated coffee table book.
Pros:
Tons of veggies, some I had never heard of.
Instructions to prepare them (cutting, what's edible). Cultivating SPROUTS. How cool!
Some recipes for sauces and cooking techniques in one of the closing sections. This was pretty useful as someone who had no idea how mayo is made.
There are step by step photos of things like celery root and artichokes being prepped. These are good visual guides.
There were 4-5 pages I will refer to in the future.
All the garnishes and dishes are very pretty.
Cons:
Unintuitive layout to the book.
The Veg are grouped together, seemingly by sharing preparation methods or belonging to the same broad family. Pretty lame, wish there was more structure to the taxonomy.
The cooking advice isn't very practical.
A bit fancy, it's difficult to determine the target audience.
Boiled down:
A collection of talented folks worked together on this.
If this book was to be improved, it could be done so through editing.
As is, this book falls short of it's peers-going a mile wide and an inch deep.
EDIT: alright three months later I now own an immersion blender/hand blender. After crowdsourcing it turns out that I knew three friends that owned one. Somehow I thought these things were much more expensive.
I stand by my comment that the cooking advice isn't practical - do you ever sous vide? Exactly.
Quantity beats out quality in this dated coffee table book.
Pros:
Tons of veggies, some I had never heard of.
Instructions to prepare them (cutting, what's edible). Cultivating SPROUTS. How cool!
Some recipes for sauces and cooking techniques in one of the closing sections. This was pretty useful as someone who had no idea how mayo is made.
There are step by step photos of things like celery root and artichokes being prepped. These are good visual guides.
There were 4-5 pages I will refer to in the future.
All the garnishes and dishes are very pretty.
Cons:
Unintuitive layout to the book.
The Veg are grouped together, seemingly by sharing preparation methods or belonging to the same broad family. Pretty lame, wish there was more structure to the taxonomy.
The cooking advice isn't very practical.
A bit fancy, it's difficult to determine the target audience.
Boiled down:
A collection of talented folks worked together on this.
If this book was to be improved, it could be done so through editing.
As is, this book falls short of it's peers-going a mile wide and an inch deep.
EDIT: alright three months later I now own an immersion blender/hand blender. After crowdsourcing it turns out that I knew three friends that owned one. Somehow I thought these things were much more expensive.
I stand by my comment that the cooking advice isn't practical - do you ever sous vide? Exactly.
Displaying 1 of 1 review