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Cooking Vegetables
Cooking vegetables provides recipes for all occasions and for all levels of cooks, as well as useful information on choosing, buying and preparing many types of vegetables. It offers old and new ways with perennial favourites such as tomatoes and potatoes, and also encourages you to rediscover the less fashionable vegetables, such as cabbage and broccoli, and to experiment with more exotic varieties such as jerusalem artichokes, kale and celeriac.
How to Cook Vegetables
The vegetable cookbook that takes eating your veggies from obligation to celebration We all know that eating more vegetables is a healthy idea, but sometimes recipe inspiration doesn't strike. How to Cook Vegetables is the vegetable cookbook that makes it easy to add veggies into your day! Discover 90 delicious recipes (with 270 variations), indispensable tips, and plenty of creative ideas. It's time to squash the notion that eating your vegetables is a chore. This vegetable cookbook starts with a primer on tools and pantry essentials. Get familiar with how to select and handle 30 common (and a few not-so-common) vegetables. Explore veggie-forward recipes that highlight the variety and vibra...
From the Veg Patch
- One of delicious magazine's top cookbooks of 2021 'Not only does Kathy Slack write beautifully, but she also takes stunning photographs with a strong sense of place, light dappling across the pages.' - delicious 'What a lovely first cookbook this is: a fresh and tempting celebration of the joys of growing your own, and cooking what you grow. And Kathy writes beautifully.' - Hugh Fearnley-Whittingstall 'This book is a seasonal treat. I feel transported into nature when I read Kathy's delightful recipes...' - Thomasina Miers 'A gentle, useful book full of inspiring, delicious recipes and guidance for kitchen gardeners. Kathy writes with a poetic, infectious wonderment at the life-enhancing m...
How to Cook Vegetables
From the PREFACE. WHILE it is a fact that few countries can boast a better or more varied supply of vegetable produce than Great Britain, it is none the less true that we are only just awaking to the vast possibilities of vegetable cookery. Too often are we prone to regard the vegetable kingdom as existing merely as an adjunct to the world of meat and fish, - to look on vegetables simply as an accompaniment to a joint or as a garnish for an entree. This national neglect of vegetables among food products has resulted, naturally, in less attention being paid to the cooking of them than their intrinsic qualities deserve and require. Of the hundreds of Cookery books in existence, there are but v...
The Great British Vegetable Cookbook
An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into the four seasons so that readers are encouraged to cook vegetables when they are at their very best and come into season – especially useful if they grow their own. Discover an incredible range of vegetable dishes, both as vegetarian options and as an accompaniment to meat and fish dishes, with this informative and detailed cookbook. Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The featured vegetables range from peas and new potatoes through more unusual produce such as scorzonera and borlotti beans. The book is packed with atmospheric photography and contains mouth-watering recipes such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake. This is a timely book to tie in with the current renaissance in vegetable gardening, allotments and community agriculture schemes.
Vegetables, Revised
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 withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. Peterson’s classical French training and decades of teaching experience inform his impecca...
The Ultimate Guide to Cooking Vegetables the Indian Way
101 Tastiest Ways to Cook Veggies as Snacks, Soups, Curries, Full Meals and hold your breath, Desserts! As only Indians can. From the author of # 1 Best seller "Cooking In A Jiffy" series of cookbooks, comes a tribute to vegetables, the way Indians cook them in their homes. So forget your boring boiled and broiled and baked ways to make veggie dishes and let this new book open your eyes to the wonderful possibilities of cooking vegetables the way northern, southern, eastern and western Indians do. "The Ultimate Guide to Cooking Vegetables the Indian Way" lets you savour, in this background, as many as twenty-six most popular "Home Style" curries, 24 dry recipes, 10 recipes for cooking veggies with rice or breads, and 19 kinds of snacks and accompaniments. Most recipes are low-calorie and with OPTIONAL use of chillies. For the spice-challenged or nostalgia ridden folks, there are 14 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! Finally there are 8 desserts Indians love to make from veggies. And the bottom line is that you master these and you can handle any Indian vegetable dish from any part of India, we promise.
How to Cook Green Vegetables and Roots - A Selection of Vegetarian Recipes
This cookery book will give the reader the knowledge needed to make a wide variety of different vegetable dishes. From Red Cabbage with Apples to a Ragoût of Artichoke–bottoms. Healthy, tasty and cheap recipes. What's not to like!
How to Cook Vegetables
Originally published in 1891, 'How to Cook Vegetables' is a concise and informative look at the subject with much of the information and recipes still useful and practical today. Contents include; How to cook vegetables, Pickling, Cream vegetable soups, Vegetable Soups, Salads, Salad Dressings, Canning, Season for Pickling, and Bills of Fare.... Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
The Art of Cooking with Vegetables
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp?ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp?ge is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.
