EatingWell vegetables :

Title:

EatingWell vegetables : the essential reference / editor-in-chief, Jessie Price.

Call Number:

641.65 E142

ISBN:

9780544715288

Physical Description:

516 pages ; color illustrations ; 27 cm

General Note:

Includes recipe index.

Contents:

Artichokes -- Arugula -- Asparagus -- Avocado -- Beans, shell -- Beans, snap -- Beets -- Bok choy -- Broccoli -- Broccoli rabe -- Brussels sprouts -- Cabbage -- Carrots -- Cauliflower -- Celery -- Celery root -- Chard -- Chicories -- Collard greens -- Corn -- Cucumbers -- Eggplant -- Fennel -- Garlic -- Jerusalem artichokes -- Jicama -- Kale -- Kohlrabi -- Lettuces & salad greens -- Mushrooms -- Mustard greens -- Okra -- Onions -- Parsnips -- Peas -- Peppers -- Potatoes -- Radishes -- Spinach -- Squash, summer -- Squash, winter -- Sweet potatoes -- Tomatillos -- Tomatoes -- Turnips & rutabagas -- Watercress -- Yuca.

Summary:

The one reference home cooks need to buy, store, prepare, cook, and savor vegetables at their peak of flavor.

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Genre:

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Publication:

Boston : Houghton Mifflin Harcourt, 2016.

Format:

Books

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EatingWell vegetables :

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Library	Call Number	Status
Searching... Central Library	641.65 E142	Searching... Unknown

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Summary

The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak

EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen--as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca.

Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guideto the beauty, versatility, and delightful variety of vegetables.

Author Notes

Launched in 2002, EATINGWELL is a leading source of delicious recipes, trusted advice, and thought-provoking stories about food and where it comes from. EatingWell 's mission is to help people make healthy happen every day.

Reviews (1)

Publisher's Weekly Review

As vegetables continue to migrate to the center of the plate, well-researched guides such as this one from EatingWell provide needed culinary inspiration. Organized by vegetable type, the chapters begin with helpful overviews, including each vegetable's origin, its growing season, and how it's harvested and commonly used in cooking. Preparation tips, quick cooking instructions, storage suggestions, and nutrition information complete the prelude to the recipes. At times, the ideas skew toward the predictable, as with sautéed Brussels sprouts with bacon and onions, and potato-leek bisque. Yet there are some genuinely interesting ideas here, such as the Vietnamese broccoli rabe spiked with fish sauce and lime juice; mustard greens and kale with toasted naan; and cider and honey kohlrabi slaw. Food trends such as the cauliflower pizza crust and raw kale salads also get their due. Throughout, bonus tips for growing cucumbers and "stale-ing" bread offer added value. This is a useful addition to a veg-centric cook's collection. Photos. (June) © Copyright PWxyz, LLC. All rights reserved.