Vegetables Revised: The Most Authoritative Guide to Buying Preparing and Cooking with More than 300 Recipes

About this book

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 with Vegetables acclaimed author and teacher James Petersons comprehensive guide to identifying selecting and preparing ninety-five vegetablesfrom amaranth to zucchinialong with information on dozens of additional varieties and cultivars. Petersons classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. Youll 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 sauting 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 youll really use. Woven in with the fundamentals is Petersons 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 the Cabbage Pote with Braised Duck Legs it is transformed into a black-tie entre. The Baked 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 itand urges you to do the same! So the next time you spot some salsify at the farmers market dont be dauntedbuy some and give the Artichoke Morel and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocers be sure to try the savory-sweet Broccolini 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 Souffls. Whether youre 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.