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

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Synopsis

The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.

The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.

 

About James Peterson

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James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of: * SAUCES Winner, 1992 James Beard Foundation * SPLENDID SOUPS Nominee, 1994 James Beard Foundation * FISH AND SHELLFISH Winner, 1997 International Association of Culinary Professionals * VEGETABLES Winner, 1999 James Beard Foundation * ESSENTIALS OF COOKING Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation * SIMPLY SALMON * SWEET WINE Justin Schwartz is a former cookbook editor, having published best-sellers such as The Vegetarian Times Complete Cookbook. Now a freelance fod writer and editor living with his family in the New York City tri-state area, he also specializes in food photography art direction. Originally from Flushing, Queens, it comes as no surprise that Justin likes his vegetarian food on the spicy side.
 
Published July 8, 1998 by William Morrow Cookbooks. 448 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Vegetables

New York Journal of Books

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It’s the kind of book you may be tempted to take with you the next time you go to the farmer’s market so that you know what you are actually buying, especially since the vegetables are alphabetized for easy reference (although the book could have used a quick reference of all the vegetables in th...

Mar 27 2012 | Read Full Review of Vegetables: The Most Authorit...

Eco Bites

With wit and reverence born of Farmer John’s lifetime of farming, this cookbook: Features color photographs of the vegetables growing in the fields, and of the crew harvesting, washing, and sorting Builds relationship with vegetables, and deepens the understanding of the farm on which they are...

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