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Title : Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

Author : America's Test Kitchen

category : Books,Cookbooks, Food & Wine,Cooking by Ingredient

Publisher : America's Test Kitchen

ISBN-10 : 1945256737

ISBN-13 :

Size : 2154 KB

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Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen

Read Online and Download Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen. The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:CLASSICS, PERFECTED   Best Baked Potato   Skillet-Roasted Brussels Sprouts   Roasted Broccoli   Cauliflower Soup   Foolproof Boiled Corn with Chili–Lime SaltFRESH TAKES   Carrot-Habanero Dip   Potato and Chorizo Tacos   Whole Romanesco with Berbere and Yogurt-Tahini Sauce   Stir-Fried Thai-Style Beef with Chiles and Shallots   Zucchini Bread with Pistachios and OrangeNEW FAVORITES   Fried Fiddleheads with Lemon-Chive Dipping Sauce   Nori-Crusted Salmon   Fava Bean Crostini with Manchego and Pine Nuts   Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce   Sunchoke Chowder

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen Review

When I saw this Cooks illustrated book pop up on my list I had to have it. I have a large collection of cookbooks and within that collection about 40 of them are vegetable cookbooks.I was expecting that this book would have the usual Cooks Illustrated magazine style recipes, with a couple of pages devoted to each recipe with long explanations of how they came to the end result. I enjoy that but didn’t really want a whole book of it. I was extremely pleased when I received this book to find that each page is jam packed with recipes with only a short paragraph “Why this recipe works” heading up every recipe. I appreciate the brevity with the discussion because it resulted in a hefty book with over 700 recipes!In all honesty I don’t find the “why this recipe works” paragraph to be particularly useful. It basically provides a verbal, “we did this to make it creamier and then we drizzled it with that to enhance the dish with some acidity” type notes. One can simply read the recipe to see what they did. Of much more use to me would have been a short paragraph at the end of each recipe saying how one might switch the recipe up a bit with different vegetables using the same technique or the same vegetable using different seasonings.But that small gripe aside, I am extremely happy with this book. I have cooked extensively from Cooks Illustrated before and know the recipes are by and large good.Putting the recipes themselves aside for a moment the main reason why I was so happy with this book is that the book is divided into vegetable specific chapters! That might sound like a no brainer to you, but out of all of my vegetable recipe books, only one other is categorized like that! (Chez Panisse Vegetables) All of the others are either divided into seasons, or divided into courses (breakfasts, sides, mains etc) forcing me to check the index (first I am forced to locate my reading glasses and that’s always a trial in itself) Once I find the ingredient I am looking for in the index I am sent hunting all over the book for the recipes so I can decide what to do with my vegetable of choice. I always find this annoying, all the flicking back and forth until I find a recipe that sounds like it goes with whatever else I am making that night.This book takes all that work away by providing all the recipes for every vegetable all in one place, plus it's alphabetical! That’s a huge plus for me! It is a little irritating though that peppers is under S for Sweet peppers and that ginger, horseradish and sunchokes are lumped together under rhizomes, and legumes are under F for fresh legumes, ('cause let's admit it, depending on where you live or the time of year it is, favas and edamame for example are more likely to be found in your supermarkets frozen or canned sections) so wouldn’t it have been more useful to just put legumes under L? But that aside, chapter headings are listed on the first page after the title page, so its easy to scan down it and find the category you want, despite those small annoyances.On the next 8 pages after the initial chapter headings, each vegetable is listed out more specifically with every dish listed under it that contains that vegetable. Favas have their own category, as does Edamame, but annoyingly chickpeas don’t, although if I flick to the back of the book and check the index chickpeas are in ten different recipes, whereas favas are in 3 and edamame are also in 3. So, although I love that the chapters are devoted to a particular vegetable, or category of vegetable I would have made some editorial suggestions myself to avoid these small annoyances (when is someone going to offer me a cookbook editorial job, I wonder? I’m waiting)Besides the categorization of devoting each chapter to a vegetable, the other reason I was very impressed with this book is the wide range of recipes/flavor profiles and methods that are included for any given vegetable. Let's take a closer look at one chapter for examples. Firstly, the carrot chapter has a page about prep and storage as does all the chapters.Here are the recipes for carrots:Boiled Carrots with Cumin, Lime and CilantroRoasted Carrots and Shallots with Chermoula (full page photo)Roasted Carrot NoodlesBraised Carrots with AppleWhole Carrots with Red Pepper and Almond Relish (with a full page picture and a diagram of how to make a cartouche/parchment lid)Glazed Carrots with Oranges and CranberriesBrined Grilled Carrots with Cilantro Yoghurt Sauce (small photo)Carrot Habanero DipChopped Carrot Salad with Mint, Pistachios and Pomegranate Seeds (full page photo)Brown Rice Bowls with Roasted Carrots, Kale and Fried EggsBulgur Salad with Carrots and AlmondsChickpea Salad with Carrots, Arugula and Olives NOTE: This is one of those out of place chickpea recipes – contains 2 cans of chickpeas and 3 carrots and 1 cup of arugula and ½ cup olives so to my mind this is a chickpea recipe. I stand by my comment that the Fresh Legume chapter should have been Legumes (Fresh, Frozen and Canned) and that chickpeas should also have been given a listing in the “List of recipes”Carrot Ginger Soup (small photo)One Pan Chicken with Couscous and CarrotsCarrot Layer Cake (with a full page photo and a diagram on how to slice and layer it)So that’s the basic outline.Chapter headings are as followsArtichokesAsparagusAvocadosBeetsBroccoliBrussels SproutsCabbagesCarrotsCauliflower’CeleryChicoriesChilesCornCucumberEggplantFennelForaged GreensFresh LegumesGarlicGreen BeansHearty GreensHerbsKohlrabi, Rutabagas and TurnipsLettuces and Leafy GreensMushroomsOkraOnionsParsnipsPeasPotatoesRadishesRhizomesSea VegetablesSpinachSweet PeppersSwiss ChardTomatillos and Cape GooseberriesTomatoesWinter SquashZucchini and Summer SquashI admit to having some small gripes with almost every cookbook I buy. Despite my irritation and anomalies like the chickpea issue (one example of a couple of similar issues in this book) I love the organization of this book, and the recipes are extensive and wide ranging.There are many recipes for vegetable dishes from Turkish or Chinese, Jewish, Italian, Thai, German, Southern USA, Cajun, Mexican, Korean, Greek focus for example.I love to cook across a wide variety of cultures so I think it's great to be able to turn to say the Okra chapter and find recipes that range from Indian, Cajun, Greek, Caribbean, Creole, Sichuan, along with some basic recipes for sautéed and roasted and deep fried okra for example. This layout is especially useful to me, as I have a huge collection of books that focus on recipes from a particular country, but in order to find the vegetable dish of choice, I am forced to go through not only the index in my vegetable books but also many of my regional books before settling on a recipe for a particular ingredient. In a nutshell this provides the same thing all in one book!If you already love vegetables and want a book you will turn to first to quickly work out what to do with that bunch of spinach for dinner tonight, or even if you don’t love vegetables but really want to incorporate some interesting vegetable dishes into your repertoire so that your family eats more of them, then look no further. You need this book (and maybe also Chez Panisse Vegetables)Photos are: Beet and Carrot Noodle Salad, Roasted Carrots and Shallots and Chermoula, Asparagus and Goat Cheese Tart, Roasted Red Pepper Soup with Paprika and Cilantro Cream, Hearty Beef and Sweet Potato Chili.If this review has been useful to you, please click the helpful button. I spend a lot of time on my reviews because I get a huge kick out of seeing that one of my reviews helped a like-minded shopper filter through all the crap out there. If you enjoyed this review, you can also go to my profile to read more of my cookbook reviews, or on my profile page click to follow me so you are notified when I post another review.Happy cooking!

Just received this book today. While I am generally a fan of Cook's Illustrated I was disappointed to see that they opted for quite small and pale type in order to include the 700+ recipes promised within. And some paragraphs are italicized which makes the type even paler and harder to read. Deciding how useful this book will be to us when it is such a challenge to read!

I bought this book with plans to try new vegetables and ways to cook familiar ones. The book is full of info and recipes, my problem is that the print is so small that it is difficult to have the book on the counter and actually keep track of the recipe. Readers on, readers off. I am going to have to do some thinking about whether to keep or return.

I have subscribed to Cooks Illustrated for 20 years as their recipes work and did not like it that they did not feature more vegetables in their recipes as vegetables are the highlight of my meal. This cookbook should win an award as it organizes everything according to each vegetable. Have carrots you want to use up look through the carrot chapter. Each chapter begins with buying, storing and cutting the vegetable. each recipe begins with why this recipe works which help you understand why each step is important and why you may want to follow this technique other times you are preparing this vegetable. Each vegetable has some different techniques for cooking. If you think baking a potato is throw in it in the oven..just changing a couple of things elevates it perfection. Their recipe for whole carrots with red pepper and almond relish blows me away; I don't bother with the relish for me but I end up with carrots so perfectly cooked you will savor every bite. My husband asks me to make the broccoli soup recipe and their cream of cauliflower soup sans cream is perfect. A major oversight is there is no recipe for vegetable broth.I have gone to buying kindle cookbooks as I can adjust the size of the font and simply cook it using my laptop. If I want to print out a recipe I copy it and past it into a word program where I can make notes for myself. I can read them on my tablet and it is easier for me to hold than a heavy book. To each his own. That being said I will be using this book for gifting this year as it will make preparing healthy family meals better and provide ideas for entertaining as well as save vegetables from the compost pile.While I still love the cookbook it is not as easy as it should be to see the recipes with each vegetable. There should be some sort of index. Also in a lot of their cookbooks there are photos of the finished dish, this helps immensely in deciding if it is something you might like to try and in preparation, takes a lot of the guesswork out. That being the case Cooks illustrated could make the photos available on their website for recipes in their magazine you get a photo (if you don't subscribe you won't have access to the recipe) but photos are quite a help.

I'm an ardent fan of Cook's Illustrated and America's Test Kitchen. (Though, less so since the departure of Christopher Kimball. :-) I received this recipe book less than a week ago and I've made several of the corn-specific recipes. (I love corn!) Each one has turned out fine. I had been looking for a reliable recipe for a "Fresh Corn Salad" and I've found it here. I'm sure I'll alter it as I make it a few additional times, but it's been a great starting point. I also tried the "Beef and Chinese Broccoli Stir-Fry" - admittedly an old and tired dish (and I'm not crazy about a stir-fry). This one turned out great! And two of the mushroom recipes were fantastic. What I like about the book is the short summary on a particular vegetable and then, they get right to the recipes. With a book this rich in recipes, it's impossible to have unlimited color photos without increasing its costs. The photos they do have were fine with me. Based on what I've made and read so far, I'm tempted to do a "Julia & Julia" and make every recipe in the book. I love vegetables. And no, I'm not a vegetarian.

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Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen

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