Vegetables Every Day

A comprehensive, A-Z guide to the amazing range of produce available even in local supermarkets. Complete with tips on selecting and preparing vegetables, this book includes recipes for more than 66 commonly available vegetables. Each recipe is simple to prepare, designed to make every reader eager to eat their veggies every day!

Pumpkin Butternut & Squash

Pumpkins and squash are some of the most versatile, delicious ingredient of all. Traditionally used for soups and flavored breads, they are also perfect for cakes and pies, salads, for fabulous side dishes, and as an invaluable ingredient in curries and souffles as well. Here are 30 recipes for cooking with pumpkins, zucchini, and squashes that include butternut, acorn, and hubbard.

Tomato Festival Cookbook

With 150 tempting recipes for those lush, vine-ripened, sun-warmed, fat, juicy, and ready-to-burst heirloom tomatoes, The Tomato Festival Cookbook is the landmark cookbook for America's favorite garden vegetable. Author Lawrence Davis-Hollander presents an exhaustive collection of everything about the tomato--from tomato lore, gardening how-to, expert advice on seed saving and preservation to selecting the right heirlooms for your garden and your kitchen. With definitive recipes for such classics as Tomato Basil Quiche and marinara sauce to show-stoppers from chefs Alice Waters, Deborah Madison, Daniel Bouloud, Rick Bayless, and Melissa Kelly, to name a few. Whether you grow your own rainbow selection of heirlooms or are thinking of adding them to your garden, Davis-Hollander has the best advice on heirloom growing. As the founder and director of the Eastern Native Seed Conservancy, an organization dedicated to promoting our knowledge of useful plants, especially heirloom food plants, Davis-Hollander has handpicked the recipes and chefs to contribute to this preeminent tomato bible. Along with an impressive background in botany and farming, Lawrence is committed to food preservation, sustainable farming, and the rebirth of the American Farmer's market. For the tomato lover who does not have a garden full of plump, red heirlooms, this book offers a guide to the local Farmer's Market with a knowledgeable eye and an appetite for Green Zebras, Cherokee Chocolates, Box Car Willies, Omar's Lebanese, and Earl of Edgcombs. With recipes for everything from salsas, risottos, and Chicken Nicoise to tomato tarts and sorbet, The Tomato Festival Cookbook takes the tomato to new culinary heights. For anyone who loves eating, growing, or preserving or just admiring tomatoes, this is as essential to the kitchen as the tomato itself.

Tomatoes

A good firm, ripe tomato can be delicious all on its own, but with recipes by award-winning food writer Manisha Gambhir Harkins, it becomes truly heavenly. Tomatoes offers an inspiring collection of recipes, from soups, salads, and appetizers, such as Baked Ricotta with Black Olive, Tomato, and Marjoram Topping; to pasta, bean, and noodle dishes, such as Mint Couscous with Feta Cheese, White Beans, and Cherry Tomatoes; and main courses, such as Seared Duck Salad with Double Tomato Relish.

Ultimate Potato Book

Who doesn't love potatoes? The Ultimate Potato Book joins the other five successful Ultimate books. Organized alphabetically, this handy cookbook offers an international selection of potato recipes. From British banger and mash and Brazilian potato soup, with collard greens and sausage, to a Spanish omelet and steak fries, every imaginable potato preparation is featured. This book will help you distinguish frites from steak frites and mashed potatoes from bangers and mash. There's A Potato Primer section on choosing the right potato variety for a particular dish. And, yes, sweet potatoes are included. The Ultimate Potato Book is the only cookbook that focuses on potatoes as part of an entire meal.

World Encyclopedia of Vegetables

With modern transportation, the world's vegetables are now readily available to all. From the familiar bean family to the more exotic samphire, this comprehensive visual reference catalogues over 180 different vegetables. All are photographed for easy identification with information on seasonal availability, buying, preparation, and cooking. There are chapters on onions and leeks, shoots and stems, roots, greens, beans, peas and seeds, squashes, fruit, salad vegetables and mushrooms. The recipe give contemporary versions of classic vegetables, such as Artichokes Stuffed with Mozzarella and Leeks and Mangetout with Chicken and Coriander. With over 70 dishes to choose from, whether you are looking for a soup, salad, main course dish or accompaniment, you'll find a tempting suggestion.

Vital Vegetables

This book has 200 recipes, including Khun Tom's Pumpkin Soup, Shallot Tatin, and Goat's Cheese Polenta with Mushrooms and Wilted Spinach.

Simple Vegetarian Pleasures

Beard Award winner celebrates pleasures of simplicity with outstanding collection of 200 recipes and advice for more serene cooking and living.

Mediterranean Vegetables

The countries that border the Mediterranean are exotic, alluring, and diverse, as is the multitude of Mediterranean vegetable preparations. To open this world the American kitchen, the author presents an original and comprehensive A-Z culinary reference. Each entry describes a vegetable; explains its origins, its culinary history, how to grow it, and where to get it: and provides recipes. Never before has one book collected such a wealth of information on this topic. The vegetables include those used by home cooks every day, as well as those that are readily available but cooks often aren't sure how to prepare. Clifford A. Wright is a food writer and scholar specializing in the cuisines of the Mediterranean. He is the author of seven cookbooks, including most recently A Mediterranean Feast, which was named James Beard Cookbook of the Year.

Uncommon Fruits & Vegetables

An encyclopedic cookbook of America's new produce from arugala to yuca.

Vegetables For All Seasons

Out of print! This collection of single-subject cookbooks contains detailed color photographs and step-by-step instructions for the best results every time. Jackets slightly scuffed.

Essential Onions

This fabulous recipe collection features dishes with onions, shallots, spring onions, leeks, and chives. Recipes from around the world demonstrate just how delicious cooking with the onion family can be. The informative and invaluable introduction offers full guidance to preparation and cooking techniques. This wonderful book is a source of inspiration with one of the world's best-loved and most widely-used cooking ingredients.

Edamame

The popularity of soy products continues to grow as research extols the health benefits of soy. Edamame, the most exciting soy product to ever hit restaurants and grocery stores is quickly gaining popularity. These fresh, green soybeans look a lot like peas in a pod, but unlike peas, they have a nutty taste and firm texture. These tasty beans a re highlighted in 60 mouth-watering recipes. Whet your taste buds with Grilled Tomatoes with Edamame and Goat Cheese, Flank Steak with Jeweled Salsa, Balsamic Glazed Winter Vegetables, or Warm Scallop and Edamame Salad. Not just delicious, these recipes are packed with nutrients. Health benefits are just a bonus because the recipes are ones that any chef would be proud to serve their diners. No bland health food here but instead rich appetizers like guacamole and creamy soups such as Thai Seafood Bisque. The first cookbook dedicated solely to preparing the delicious, nutritious edamame soybean.

Great Greens

All it takes is a visit to the local grocery to see the abundant repertoire of greens available today. Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it's packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes. Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd's Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. Great Greens lets cooks showcase the best produce available each season, such as Juniper-Brined Pork Chops Smothered with Braised Kale--perfect for a winter supper--or a summer treat like Skewered Lime and Ginger Prawns with Watercress, Mache, and Frisee. Author Georgeanne Brennan includes plenty of her renowned culinary wisdom, plus a what's what guide to both classic and newly popular greens, from arugula to mache to cabbage. Lavish color photographs look good enough to eat, making Great Greens the handbook to the latest green revolution.

How to Cook Garden Vegetables

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: An illustrated step-by-step guide to preparing asparagus, broccoli, cabbage, cauliflower, eggplant, green beans, peas, peppers, tomatoes and zucchini.