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Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes
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The follow up to his award-winning Fish and Shellfish, James Peterson''s newest book, Vegetables, aims to be the most authoritative book on this topic available. '
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Hardcover, 448 pages
Published
July 8th 1998
by William Morrow Cookbooks
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Start your review of Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes
I got this book years ago when I first started my obsession with cooking. I'm a huge vegetable lover and I have found this book to be a lifesaver multiple times. The recipes are hit or miss but the instructions and pictures for preparing the veggies are amazing. Step by step instructions for just about everything. This book also really inspired me to try out some vegetables that I hadn't tried or seen in my local stores before. Overall, this is a book I will likely hold on to for years to come.
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pssssh, no way i am going to take the time to peel asparagus!
The photographs are beautiful and this book is packed with information, but I found it hard to read. Each recipe is printed in two colors and in multiple fonts and font sizes. The directions are so small that they are difficult to read, but at the same time, there is a lot of white space on each page. This is annoying since this is a cookbook and most people who use it to cook are going to want to be able to easily read the instructions. This is not a vegetarian cookbook, many of the recipes inc
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Probably one of the worst cookbooks I've ever read. The recipes are so 'simple' it's almost offensive. Even calling it 'simple' is a huge euphemism.
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Very helpful book about types, how to prepare etc. with recipes. Also gives variations on recipes. Tried marinating mushrooms two ways. Liked one as is, the other I think will be could if I saute them. Will try out tonight. Con - he talks about Ramps but never explains what they are. Pro - as compared to Cranberry beans which he does define. Turns out a ramp is also called a wild leek. Who knew?
FYI -- "The Encyclopedia of American Food and Drink," the word ramp comes from "rams," or "ramson," an ...more
FYI -- "The Encyclopedia of American Food and Drink," the word ramp comes from "rams," or "ramson," an ...more
A good guide to one thing you can do with each kind of veg- going over hundreds of different vegetables. I made the bok choy recipe and found the tip about separating the thick stem from the leaves in the very beginning (then cooking those bits for longer) to make my finished product more enjoyable than the typical mix of over-and-under-cooked slop I normally produce.
On the other hand, many of the recipes are complex for a cook's first introduction to a new vegetable. It's like they didn't decid ...more
On the other hand, many of the recipes are complex for a cook's first introduction to a new vegetable. It's like they didn't decid ...more
a fine introduction, though i didn't really understand the organization. cooking does a much better job of covering the basics, and here he has a very strange introduction which has lots of recipes, before starting part 2 which goes into individual vegetables, half of which are not vegetables - mushrooms, spices, herbs, obscure plants he wants to reference but then doesn't give a recipe or a photo. didn't love this one.
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Jun 29, 2012
Bunny
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review of another edition
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I want to own this book.
The recipes are lackluster, I only found two worth keeping for myself. But the instructions on how to prepare the vegetables are phenomenal. I learned so much, including what some veggies I'd always heard talked about on Top Chef actually ARE.
Such an incredibly informative, and beautiful book. ...more
The recipes are lackluster, I only found two worth keeping for myself. But the instructions on how to prepare the vegetables are phenomenal. I learned so much, including what some veggies I'd always heard talked about on Top Chef actually ARE.
Such an incredibly informative, and beautiful book. ...more
I love vegetable cookbooks. I love this vegetable cookbook in particular. Peterson gives some truly tasty recipes. Our family favorite is the Winter Squash gratin on page 197. Not low fat by any means, but so worth it! I made this when Jack was just starting to eat solid foods and he pushed away his plain baby-food squash in favor of this dish. Fabulous pictures, too.
Great book of cooking obscure and common vegetables. Delicious, but uses plenty of fat. It's good if you already have a sense of cooking. This is not a beginner's book, though it has some excellent prep tips.
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Great reference book. Colour pictures, always a bonus. Simple recipes/tips for prepping veggies of all kinds.
A good way to expand my food choices as I continue to add for all-veggie meals to my life.
A good way to expand my food choices as I continue to add for all-veggie meals to my life.
Really love this book. Copy I read is coffe-table size though which makes it hard to enjoy reading and you can't take it along for waiting rooms or lunch breaks. Wish I could find it in a different size and really get a chance to spend some time over it.
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B- Not as good as I hoped; some real basics on veggies. If you cook like him, you have to go to the store almost every day; he barely keeps any veggies more than a few days (including some root veggies!). Some interesting recipes.
Disappointing relative to the many other Peterson books I've read and owned. It's not a bad book, it just doesn't cover much (if any) new ground and there just aren't that many interesting recipes in it.
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This book has opened my eyes up to so many new vegetables that I never knew what they were or how to prepare them. It's a great resource for every kitchen and I learned alot--I wish there was one for fruits!
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I love it when we find some strange looking vegetable in the supermarket and then look it up in this vegetable book! I don't have to worry about trying something new because there are great recipes included too!
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I have a number of cookbooks devoted to vegetable dishes, and a number of his cookbooks--this is a great one.
Solid basics, but not enough pictures to make my mouth water.
A good reference for veggie recipes. Sometimes a bit too much butter or cream and not too adverturous with the spicy but the recipes are good basics.
Love this book. Not for the experienced chef, but basic and simple for the beginner cook like me. I like the simple pictures and descriptions and the recipes are not over-the-top.
This is my veggie cooking bible.
Eat more vegetables. Very comprehensive.
Farmer's markets are open! Lots of ideas here.
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This is a beautiful but ultimately useless cookbook. It's long on description and short on recipes.
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Too much general stuff not enough interesting recipes
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James Peterson grew up in northern California and studied chemistry and philosophy at UC Berkeley. After his studies, he traveled around the world, working his way through Asia, by land, to Europe. Eventually he landed in Paris and was amazed by the French attitude toward food and drink. (This was in the mid seventies when food in America was practically non-existent.) It was in France that he fou
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