Vegetable Harvest: Vegetables at the Center of the Plate

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Overview

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty—there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you'll be eating the best nature has to offer—fresh, flavorful produce—all year round.

Editorial Reviews

Publishers Weekly

Wells, the author of several cookbooks including The Provence Cookbook, puts vegetables center stage in this appetizing and innovative collection. After surveying the bounty of her backyard garden, Wells became inspired to build meals around vegetables rather than starting with meat, fish or poultry. She tripled the number she served at each meal and tried different cooking methods, looking for the best-tasting, most wholesome ways of cooking each type. She includes nutritional information and an equipment list for each recipe, and selectively offers wine suggestions, translations of French food idioms, and nuggets of folklore connected to the dish or main ingredient. Recipes are plentiful and tantalizing, all with a slightly unusual approach. She moves from appetizers and salads through meats and side dishes to breads and desserts. The section on pasta, rice, beans, and grains is especially appealing, with such offerings as Pumpkin and Sage Risotto, and Roasted Chickpeas, Mushrooms, Artichokes and Tomatoes. Unusually titled chapters such as "The Pantry" and "Eggs, Cheese, and Friends" provide more than a few gems: Parmesan, Pine Nut, and Truffle Gratins, Fresh Figs on Rosemary Skewers, and Zesty Lemon Salt. Wells offers a fresh perspective and wealth of options for making vegetables the centerpiece of every meal. This collection is highly recommended for cooks and gardeners alike. (Apr.)

Library Journal

Cookbook author, journalist, and teacher Wells spends much of her time in the south of France, and several of her previous titles, including The Provence Cookbook, have featured the food of that region. Here, she focuses on the abundance of vegetables available to her there, with simple but delicious recipes ranging from Chunky Corn Soup with Cilantro and Smoked Paprika to Lemon-Roasted Potatoes with Bay Leaves. Vegetables are the featured player, but this is not a vegetarian cookbook: there are recipes for meat and fish main courses as well. Wells's recipes are always mouth-watering, and her books are always popular. Highly recommended.

—Judith Sutton

Product Details

ISBN-13: 9780060752446
Publisher: HarperCollins Publishers
Publication date: 4/10/2007
Pages: 336
Sales rank: 459,045
Product dimensions: 8.70 (w) x 9.10 (h) x 1.20 (d)

Meet the Author

Patricia Wells

Patricia Wells is a journalist, author, and teacher who runs a popular cooking school—At Home with Patricia Wells—in Paris and Provence. Simply Truffles is her thirteenth book. She won the James Beard Award for The Provence Cookbook, Patricia Wells at Home in Provence, and Simply French. Also nominated for Beard Awards were Vegetable Harvest and The Paris Cookbook. With her husband, Walter, she is also the author of We've Always Had Paris . . . and Provence. The French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and only woman to serve as restaurant critic for a major French publication, L'Express. For more than twenty-five years she was the global restaurant critic for the International Herald Tribune.

Acknowledgments     ix
Introduction     x
Appetizers, Starters, and First Courses: Les Amuse-Bouche, les Hors-d'Oeuvres et les Entrees     1
Salads: Les Salades     21
Soups: Les Soupes et les Potages     47
Fish and Shellfish: Les Poissons, Coquillages et Fruits de Mer     75
Poultry and Meats: Les Volailles et les Viandes     107
Pasta, Rice, Beans, and Grains: Les Pates, Riz, Legumes Sec et Cereales     135
Vegetables: Les Legumes     155
Potatoes: Les Pommes de Terre     221
Eggs, Cheese, and Friends: Les Oeufs, les Fromages et leurs Amis     233
Breads: Les Pains     247
Desserts: Les Desserts     267
The Pantry: Au Garde-Manger     293
Index     315

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Anonymous

Posted May 14, 2010

I Also Recommend:

A French take on Vegetables

I love Patricia Well's cookbooks on french cooking. I enjoyed this one as well but I was a little surprised to find out that a good number of the dishes recounted were side dishes, with meat, fish or poultry considered as the main element of the meal. Of course, the french are not big vegetarian chefs. That said, the recipes in the book are wonderful! And can be used as a springboard for making a vegetarian meal if that is what you are looking for. Ms. Wells again focuses on the freshest and finest of ingredients, and keeps the sense of country-cooking simplicity about many of the recipes. This will be a well-used cookbook in my kitchen, along with most of her other books.
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Vegetable Harvest: Vegetables at the Center of the Plate

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Editorial Reviews

Publishers Weekly

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Meet the Author

Patricia Wells

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A French take on Vegetables