Perfect Vegetables by Editors of Cook's Illustrated Magazine
Part of "The Best Recipe" Series

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Synopsis

How to prepare and cook everything from asparagus to winter squash Do you know why most stuffed peppers are soggy and bland? Is it better to blanch or steam broccoli? Will washing mushrooms make them waterlogged? In Perfect Vegetables the editors address these and hundreds of commonly asked questions about vegetables. There are more than 350 recipes including Glazed Carrots with Bacon, Grilled Portobello and Spinach Salad and Tomato and Mozzarella Tart
 

About Editors of Cook's Illustrated Magazine

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Cook's Illustrated is one of today's most respected culinary magazines. It is based in Boston, Massachusetts.
 
Published August 15, 2003 by America's Test Kitchen. 342 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for Perfect Vegetables

Publishers Weekly

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For vegetarians and food enthusiasts weary of soggy carrots, smelly cabbage or lumpy mashed potatoes, the editors of Cook's Illustrated present a tome devoted to vegetable perfection from artichokes t

Aug 18 2003 | Read Full Review of Perfect Vegetables: Part of "...

Publishers Weekly

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For vegetarians and food enthusiasts weary of soggy carrots, smelly cabbage or lumpy mashed potatoes, the editors of Cook's Illustrated present a tome devoted to vegetable perfection from artichokes to zucchini.

| Read Full Review of Perfect Vegetables: Part of "...

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