Learn to COOK - Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
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List Price: $30.00
Our Price: $19.80
Your Save: $ 10.20 ( 34% )
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Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.65
EAN: 9780060192211
ISBN: 0060192216
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2001-04-01
Publisher: William Morrow Cookbooks
Release Date: 2001-04-03
Studio: William Morrow Cookbooks
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Editorial Reviews:
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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!
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Spotlight customer reviews:
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Customer Rating:
Summary: A Great Reference for the Best Way to Cook Veggies
Comment: If you love to cook and eat vegetables, this is the book for you. This book does an excellent job of teaching the basics of vegetables, including selecting, cleaning, storing, and preparing. The best way to prepare vegetables is presented, and the recipes are designed to teach the reader how to cook vegetables without having to rely on the book while in the kitchen. I've actually taught people how to roast asparagus spears with olive oil and kosher salt based on what I've learned in this book. The book will also confront some misconceptions about particular vegetables - cucumbers can be cooked! As noted by another reviewer on Library Thing, the vegetables are side dishes, not the centerpiece. But any user will find that the vegetables, well cooked and seasoned, can make a good meal great.
Customer Rating:
Summary: Better than Chez Panisse Vegetables or Greens, Glorious Greens
Comment: As one of those people whose idea of a heavenly four-course meal is starch, fruit, chocolate and starch, I am always trying to get more vegetables into my diet. To that end, I bought copies of Bishop's Vegetables Every Day as well as Chez Panisse Vegetables and Greens, Glorious Greens. But I only use one of them and that's this one. Chez Panisse Vegetables has great general info, but the recipes tend to be a bit fussy and complicated. Greens, Glorious Greens focuses on just what the title suggests, and might be the way to go if you want lots and lots of recipes using green, leafy vegetables. But even when I want greens, I end up using Bishop's recipes more -- his simple recipes make even bitter greens taste good and trust me -- I don't really like broccoli rabe, kale or dandelion greens or even, for that matter, spinach, but Bishop's recipes make them taste not just palatable, but downright good. Most vegetables are covered (nothing on really unusual veggie such as ramps), from the ordinary such as corn, onions and radishes, to the more unusual such as kohlrabi, boniato (a type of sweet potato) and chayote. There are fresh legumes in here as well -- fava beans and peas, etc., as well as foods that are botanically fruits or herbs but used like vegetables, including avacado and arrugula. Not everything is vegetarian, so if you like pancetta with your greens and whatnot, those recipes are here as well as vegan ones and ones that make use of dairy products.
The best part of Bishop's book is his easy-to-use info and buying, storing and basic preparation and cooking methods, all organized alphabetically. The lay-out is great, there's a good index and best of all everything I've made in here, from the aforementioned bitter greens to sweet potato oven fries, has been really good. There are no pictures, but do you really needs pictures of spinach and carrots?
This is that rare book that works both as a reference guide and a cook book.
Customer Rating:
Summary: Use this cookbook everyday!
Comment: This is probably my favorite cookbook. The organization by vegetable makes trying new things easy. It is also great for when a friend hands you a sack full of - oh, say - turnips and you don't know what to do with them!
Really, really useful book. Not for vegetarians only!
Customer Rating: 
Summary: Looks good, but doesn't work for me
Comment: I'm trying to improve my family's nutrition by preparing and eating a vegetable side dish with dinner each night. I'm looking for a cookbook with quick (< 15 minute), simple (< 5 ingredients), and healthy (not relying on cheese or cream of mushroom soup for flavor) vegetable recipes that my husband and children will actually eat. This book looked good when I flipped through it at the bookstore, but it hasn't withstood the "do I actually use it?" test. The recipes are interesting, but always seem to have one or two ingredients that I don't keep on hand. Flavor-wise I'd give them 3-4 stars, but I nothing that I've made from this book has seemed worth making a second time.
I do give it good marks for organization and background info on how to choose and store each vegetable. It also describes the best general cooking techniques (roasting, braising, stir-fry, etc) for each vegetable, but I'm not a good enough cook to make a good dish from those hints.
Customer Rating:
Summary: Great resource!
Comment: I have had this cookbook for several months now, and I use it almost daily. I have made many recipes in this book, some several times. It also encourages me to seek out more unusual vegetables that I might not have typically bought. I look to see what recipe sounds good, and then I go out and buy the vegetable. My kids have learned to love brussels sprouts, leeks, eggplant, radishes and spinach just to name of few. I intend on giving this to my friends who are in search of a new way to get their kids to eat vegetables without the typical "dinner table fight"! This is one you will always refer to not only for weeknight meals, but also elegant dinners.
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