A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in theCabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. TheBaked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same! So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweetBroccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.
The powerful fragrance of curry plays nicely off the sweet squash, while the coconut milk and lime juice counteract the heat. TORTELLINI in ROASTED TOMATO BROTH SERVES 4 TO 6 The. SERVES 6 1. Preheat the oven to 400°F (200°C, ...
This book is your total guide to using the incredible healing power of fruits and vegetables to relieve whatever ails you and gain better health.
This revised edition provides updated health and nutritional information on many conditions, including ADHD, cancer, chronic fatigue syndrome, diabetes, fibromyalgia, multiple sclerosis, and much more.
Much-Revised. Book. ascadia's climate has not changed much since 1978 when I settled in Oregon. How kohlrabi is best cultivatedhasnot changed either. But my understanding ofhowtogrow kohlrabi has steadily improved.
BROWN. GRILLED. BUTTER. CORN. AND. OLD. BAY. SEASONING. pays homage to the sweet corn from Maryland's Eastern Shore that grew up with, and a unique seasoning piquant with pepper and fragrant mace that originated in Baltimore: Old Bay.
Learn to roast nearly any vegetable to savory perfection! Andrea Chesman returns with 25 new recipes and decedent full color photographs.
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late ...
Sources of new and used books can be located via the website: www.bookfinder.com Other books by Joy Larkcom Grow Your Own Vegetables, Frances Lincoln, 2002; updated and enlarged edition of Vegetables for Small Gardens (Hamlyn, ...
In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables.
Other books by Joy Larkcom The Organic Salad Garden,Frances Lincoln, revised hardback 2001, ISBN 0 7112 1716 5 Creative Vegetable Gardening, Mitchell Beazley, revised paperback 2004, ISBN 1 84000 898 9 OrientalVegetables:the complete ...