Serve Vegetables Cooked In A Special Way From Recipes In These Cookbooks

VEGETABLES COOKBOOKS V

Every vegetable you recognize and some you don't are featured in these cookbooks.
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Vegetable Love : Vegetables Delicious, Alone,

2006 IACP Award Winner: Single Subject Category! Barbara Kafka has been shaping the way America cooks for three decades. She's doing it again. With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook's ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthmum leaf--even stretching the definition to include potatoes, mushrooms, and avocadoes just because she's crazy mad for them. Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining. Kafka's book within a book--an at-a-glance, we've-done-all-the-work-for-you Cook's Guide--provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.

Tomato

This beautifully illustrated guide to preparing, cooking, storing and cultivating the tomato includes over 160 recipes from soups and starters, to meat and vegetarian dishes, plus cooking and preparation techniques. It also contains information on the history of the tomato, how to grow tomatoes, equipment, and herbs and spices that complement the flavour of the tomato. This fabulous, practical book contains everything a cook needs to know about this juicy, healthy, mouthwatering and sweet vegetable. One of the most comprehensive pictorial guides to choosing, preparing and cooking tomatoes Fully illustrated with specially commissioned photographs showing tomato varieties Superb combination of 160 step-by-step tomato recipes of all sorts, from soups, starters and side dishes, to meat and vegetarian main courses

Compleat Squash

2005 James Beard Award Nominee - Reference 2005 James Beard Award Nominee - Photography Part gardening book, part encounters with remarkable vegetables, this volume unearths the personalities--yes, personalities--of the pumpkin and the squash. They are members in good standing in the horticultural hall of fame, and Goldman lovingly ponders their case histories and culinary merits both with common and uncommon varieties. She gets glorious help from award-winning photographer Victor Schrager, who brings out their eclectic beauty in more than 150 luminous color portraits. Growing, harvesting, and seed-saving instructions are included for the gardener, and for the cook a selection of recipes that show off the unique, lovely flavors of these versatile vegetables.

Vegetables from the Sea

Learn to identify, buy, and prepare sea greens with this innovative cookbook filled with delicious recipes for healthy meals. Sea vegetables have been used for centuries in Asian, Irish, English and other cuisines to provide nutrition and flavor. Now they can be found in menus everywhere. From well-known dishes such as Miso Soup and Soba Salad with Arame to new classics such as Sea Palm Chicken Salad and Garlic Dulse Mashed Potatoes, here are 150 delicious meals including Nori on Pasta, Corn Soup with Kombu, and Hiziki in a Blood Orange/Walnut/Dill Salad. Includes an indispensable color photo reference guide that shows all of the major sea greens available from agar to wakame, and explains everything about each including how to buy, store, rehydrate, cook, and enjoy them anytime.

The Roasted Vegetable

In The Roasted Vegetable Andrea Chesman has created 150 meat-free dishes to show off the delicious flavors revealed by roasting. Whether in a Winter Vegetable Pasta with Goat Cheese or an Indian Summer Pepper Relish, in these recipes vegetables take a befitting starring role. Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Chesman gives detailed instructions on how to roast to perfection every vegetable, and then assembles a mouthwatering collection of recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Lemon Risotto with Roasted Summer Vegetables. There are also sensational sandwiches, soups and starters, entrées ranging from homey to elegant, and much more. Andrea Chesman is an acclaimed expert in regional New England cooking, as well as an authority on healthy, vegetarian cuisine. Chesman has written extensively on food for magazines and newspapers nationwide. The Roasted Vegetable is her thirteenth cookbook. She lives and works in Ripton, Vermont, near Middlebury

Melissa's Great Book of Produce

The definitive up-to-date, full-color guide to fresh fruits and vegetables With burgeoning farmers’ markets and greengrocers, enhanced produce sections in supermarkets, and increased interest in regional ingredients and organic fruits and vegetables, consumers and professionals alike are hungry for information. Drawing on the resources and expertise of the respected Melissa’s World Variety Produce company, this book explains how to choose, eat, and cook common produce, as well as exotic fruits and vegetables. With 200 color photos as well as charts, facts, tips, and special recipes for unusual produce, this is a must-have food reference. Melissa’s World Variety Produce is the country’s leading distributor of specialty fruits and vegetables, marketing literally thousands of items.

75 Exciting Vegetables for Your Garden

Seventy-five eminently beautiful fruits and vegetables are profiled in this charming new book by expert gardener and garden designer Jack Staub. Discover produce you'll likely not see in the local supermarket, including the Asparagus Bean, Green Zebra Tomato, Prescott Fond Blanc Melon, Purple Sprouting Broccoli, True Lemon Cucumber, Turkish Orange Eggplant, and many more. Staub seeks not only to infuse America's backyard gardens with color and variety, but to enlighten and amuse with amiable text, surprising history, scraps of unexpected lore, and tidbits of culinary insight. Unique in content and tone, 75 Exciting Vegetables shares the history, evolution, and details about each vegetable, and then provides simple solutions for using them in the kitchen every day. Be they heirloom or hybrid, native or transplant, Staub presents seventy-five really superb vegetables in current culture that are as exciting for their physical beauty as they are for their taste.

Raw Foods Resource Guide

The raw food lifestyle has become synonymous with vitality, weight loss, and optimum health. But with the myriad information and complicated cookbooks in circulation, the thought of living the raw lifestyle can be intimidating. Before you reach for that frozen chicken breast and fire up the grill, explore the potential benefits and (un)cooking possibilities using The Raw Food Resource Guide. Raw foods guru Jeremy Safron presents the basics of raw living, such as raw food diets, the value of dried foods, how to build your own dehydrator, the benefits of sprouted foords, and more. Packed with references for educational centers, websites, and books, this accessible and informative handbook provides everything you need to know to start living in the raw.

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