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Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes

4.05  ·  Rating details ·  506 ratings  ·  27 reviews
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. ' ...more
Hardcover, 448 pages
Published July 8th 1998 by William Morrow Cookbooks
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Average rating 4.05  · 
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 ·  506 ratings  ·  27 reviews


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Rachel
Oct 26, 2018 rated it it was amazing
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. ...more
sara frances
pssssh, no way i am going to take the time to peel asparagus!
Jenny
Jun 22, 2012 rated it liked it  ·  review of another edition
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 ...more
Emily
Apr 03, 2020 rated it did not like it
Shelves: cookbooks
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. ...more
Mckinley
Feb 21, 2011 rated it liked it
Shelves: cooking, non-fiction, veg
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
Jessica
Dec 04, 2015 rated it really liked it  ·  review of another edition
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
Tim
Jan 30, 2014 rated it liked it
Shelves: food-wine
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. ...more
Bunny
Jun 29, 2012 rated it really liked it  ·  review of another edition
Shelves: read-in-12, cookbooks
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
Kelly
Sep 15, 2007 rated it it was amazing
Shelves: cookbooks
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.
Tatjana
Oct 31, 2011 rated it really liked it
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. ...more
Miss
Aug 19, 2012 rated it really liked it
Shelves: non-fiction, cooking
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.
Jeanne
Oct 10, 2013 rated it really liked it
Shelves: food
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. ...more
Cherie
Jun 18, 2009 rated it liked it
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.
Stephen Simpson
Dec 29, 2014 rated it it was ok  ·  review of another edition
Shelves: cookbook
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. ...more
Alexandra
Nov 15, 2015 rated it it was amazing
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! ...more
Christina Cox
May 17, 2012 rated it really liked it  ·  review of another edition
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! ...more
Catherine Woodman
Jul 29, 2011 rated it it was amazing
I have a number of cookbooks devoted to vegetable dishes, and a number of his cookbooks--this is a great one.
Beka
Jan 23, 2012 rated it it was ok
Shelves: cookbooks
Solid basics, but not enough pictures to make my mouth water.
Happyreader
Feb 20, 2008 rated it really liked it
Shelves: food-and-drink
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.
Christa
Apr 22, 2013 rated it really liked it
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.
Scott Cardwell
Jul 20, 2011 rated it it was amazing
This is my veggie cooking bible.
Gary Turner
May 05, 2014 rated it really liked it
Eat more vegetables. Very comprehensive.
Susie
Jun 21, 2012 rated it really liked it  ·  review of another edition
Shelves: 600s
Farmer's markets are open! Lots of ideas here. ...more
Josie
Jan 01, 2008 rated it did not like it
This is a beautiful but ultimately useless cookbook. It's long on description and short on recipes. ...more
Monique
Apr 08, 2014 rated it it was ok
Too much general stuff not enough interesting recipes
Chloe
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Aug 18, 2017
Leigh Paddon
rated it it was amazing
Sep 18, 2014
Michalis
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Jul 26, 2016
Sharon
rated it did not like it
Mar 27, 2012
milana
rated it it was amazing
Aug 26, 2017
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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 ...more

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