Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 Recipes

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Jack Bishop

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Page 1 of 3

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Overview

Vegetable expert Jack Bishop offers a comprehensive, A-Z guide to the amazing range of produce currently available even in local supermarkets. Complete with tips on selecting veggies, preparation instructions, and hundreds of recipes for more than 66 commonly available vegetables, Vegetables Every Day offers temptations on every page.

From artichokes to zucchini, jicama to sorrel, each recipe is simple to prepare, and written in the same lively style that made Bishop's previous cookbooks kitchen favorites. Vibrant and original, Vegetables Every Day will make everyone eager to eat their...

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Overview

About the Author:
Jack Bishop is a frequent contributor to the New York Times, a senior writer fro Cook's Illustrated, and the food editor for Natural Health magazine. He lives in Sag Harbor, NY.

Editorial Reviews

From Barnes & Noble

The Barnes & Noble Review
Ever wonder how to cook those knobby-looking things in the vegetable section? Or what to do with fennel beside cutting it up for crudités? For most of us, the number of vegetables in our local supermarket has definitely exceeded our knowledge and recipe base. Luckily for us, Jack Bishop serves up 350 recipes in his authoritative Vegetables Every Day and shows how to coax the best flavor from every vegetable, from the familiar carrot and potato to the exotic jicama, malanga, salsify, and the knobby celery root.

In this handsome book, arranged A-Z ("Artichoke" to "Zucchini and Other Summer Squash"), recipes for each vegetable are prefaced with selection and preparation tips. In "Asparagus," for instance, Bishop offers advice on availability, selection, storage, basic preparation, and best cooking methods, followed by recipes for Roasted Asparagus, Grilled Asparagus, Pan-Browned Asparagus with Butter, Stir-Fried Asparagus and Basil with Spicy Orange Sauce, Chinese Egg Noodles with Spicy Asparagus Sauce, Asparagus with Lemon-Mustard Vinaigrette, and Asparagus Fritatta.

Bishop offers good general advice, too. I've always been impressed by the misting systems in the produce section, but he logically points out that these freshly misted vegetables can rot in your refrigerator if you don't dry them first.

This is not a vegetarian cookbook, although you'll find plenty of vegetarian dishes. If you're looking for a good salad or side dish, or vegetable soup, or pasta, or rice, you've come to the right book. (Ginger Curwen)

Publishers Weekly

This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entr es (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.) Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales. Copyright 2001 Cahners Business Information.

More Reviews (1) Fewer Reviews

Library Journal

Bishop is a senior editor of Cook's Illustrated and author of several other cookbooks celebrating vegetables (Pasta e Verdura). While "definitive" is something of an overstatement, his latest title provides hundreds of recipes and basic information on choosing, storing, and cooking more than 60 vegetables, from the familiar to the still-exotic (calabaza and cardoons, for example). The recipes the majority are side dishes, but there are some main courses, too are quick and simple, just the thing for today's busy cooks. Highly recommended. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13: 9780060192211
Publisher: HarperCollins Publishers
Publication date: 4/28/2001
Edition description: 1ST
Pages: 416
Sales rank: 200,158
Product dimensions: 7.37 (w) x 9.12 (h) x 1.39 (d)

Meet the Author

Jack Bishop is a well-known cookbook author and food writer who writes frequently about vegetables for the New York Times and Cook's Illustrated and Natural Health magazines. His cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna. Jack and his family live in Sag Harbor, New York.

Read an Excerpt

Chapter One

Peas

Sweet green peas come in three distinct forms in our markets. Traditional shelling peas (also called garden peas or English peas) have become something of a rarity. This is the pea we see in the frozen food aisle. Over with the fresh vegetables, they make a brief appearance in late spring and early summer.

Part of the problem is labor. It takes a long time to shell peas and most people would rather not bother. The other problem is flavor. Shelling peas start to lose their sweet flavor as soon as they are harvested. Peas picked last week will be starchy and mealy. If you want to buy shelling peas, buy from a source that picks them locally and frequently. For these reasons, many cooks stick with frozen peas, knowing they will never be great but that they won't be horrible either. Peas freeze better than most vegetables and are a decent option.

Thankfully, there are other fresh peas. Two kinds of edible-pod peas are available in many areas throughout the year. Snow peas are pale green and fairly flat. Inside the pods (which are the main attraction with snow peas) are tiny, immature peas, really nothing more than tiny seeds or bumps. We generally stir-fry snow peas, which may explain why some stores label them Chinese peas.

The other option is the sugar snap pea, which is a cross between the shelling pea and the snow pea. Like snow peas, sugar snap peas are completely edible, pod and all. However, inside the bright green pods are round, little peas that are especially sweet and tender when properly cooked.

Flat snow peas are best stir-fried without precooking. However, sugar snap peas taste better when blanched firstand then stir-fried or sautéed. Blanching sets the bright green pod color and helps cook the tiny peas inside the pods, which otherwise can be tough if these peas are stir-fried or sautéed without precooking.

Availability: Snow peas and sugar snap peas are available year-round, although summer is the best season for them. Shelling peas are usually available only in the late spring and early summer.

Selection: All peas should be brightly colored and crisp. Snow peas will be flexible, while sugar snap and shelling peas should be firm. It's a good idea to taste one or two peas before buying. Peas should be crisp and sweet. If buying shelling peas, open the pod and taste a few. They should be sweet, not starchy or mealy. The peas should fill out the pods, but you don't want swollen peas either; they tend to be starchy.

Storage: All three kinds of peas can be refrigerated in a loosely sealed plastic bag. Shelling peas start losing flavor as soon as they are picked and are best used immediately. Snow and sugar snap peas will keep for a few days in the refrigerator.

Basic Preparation: Snow peas are quick to prepare -- simply pull the strings off the ends like a zipper. The same thing holds true for sugar snap peas; sometimes they also have a piece of the stem attached, which needs to be removed.

As their name suggests, shelling peas must be removed from their pods, a tedious step that yields a very small amount of peas for quite a bit of effort. Grasp hold of the bit of the stem at the end of the pod and pull to open the pods like a zipper. You may need to force the pods open with your fingers by applying pressure on the seam where the string was.

Best Cooking Methods: Snow peas are best stir-fried. Sugar snap peas should be blanched and then sautéed or stir-fried. Shelling peas are best boiled and but, tered, braised, or used in soups and stews.

Other Recipes with Peas: Indian Spiced Potatoes and Peas (page 275) Stir-Fried Water Chestnuts and Snow Peas (page 347)

Sugar Snap Peas with Walnuts and Basil

I find that blanching sugar snap peas before sautéing them guarantees that the peas are cooked through and tender. Shocking the blanched peas prevents them from overcooking and ensures that their exterior remains bright green and does not pucker or shrivel.

Serves 4 as a side dish

Ingredients:

1 pound sugar snap peas, stems and strings removed
Salt
2 tablespoons unsalted butter
2 tablespoon finely chopped walnuts
2 tablespoons finely shredded fresh basil leaves
Freshly ground black pepper

Instructions:

Bring the water to a boil in a large saucepan. Meanwhile, prepare a bowl of ice water. Add the peas and salt to taste to the boiling water and cook until crisp-tender, about 1 1/2 minutes. Drain and plunge the peas into the bowl of ice water. When cool, drain the peas and set aside.
Melt the butter in a large skillet. Add the walnuts and cook over medium heat until fragrant, about 2 minutes. Stir in the peas and cook until heated through, about 2 minutes. Stir in the basil and season with salt and pepper to taste. Serve immediately.

Recipe

Roasted Tomatillo Salsa with Ancho Chiles
Makes about 1-1/2 cups

It's hard to believe that there are just four ingredients, plus salt, in this rich, flavor-packed, nonfat salsa. Roasting the tomatillos and toasting the chile and garlic really adds depth here. Serve this thick, chunky salsa with a basket of chips, drizzle some over cheese quesadillas or grilled fish, or stir some into scrambled eggs. Any dried chile will work here, but I prefer an ancho or New Mexico chile.

1 medium dried chile, about 3 inches long
2 medium garlic cloves, unpeeled
1 pound tomatillos, husked and rinsed
1 tablespoon minced fresh cilantro leaves
Salt

Place a medium nonstick skillet over medium heat. Add the chile to the hot skillet and toast, turning once, until fragrant, about 2 minutes. Transfer the chile to a bowl and cover with hot tap water. Soak for 30 minutes.
Add the garlic cloves to the hot skillet and toast, turning occasionally, until the skins blacken, about 5 minutes. Remove the garlic from the pan and set aside to cool.
Preheat the broiler. Place the tomatillos on a rimmed baking sheet and broil, turning occasionally, until the skins blacken in spots, about 8 minutes. Set the tomatillos aside to cool.
When the chile has softened, drain and place it on a cutting board. Remove the stem, halve lengthwise, and discard the seeds. Place the chile in a food processor. Peel the garlic and place it in the food processor along with half the tomatillos. Puree until smooth. Add the remaining tomatillos and pulse once or twice to form a chunky salsa. Scrape the salsa into a bowl and stir in the cilantro and salt to taste. Serve immediately or cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Moroccan Fennel and Grapefruit Salad with Olives
Serves 4 as a first course

Versions of this salad are popular throughout the Mediterranean, wherever fennel grows wild. Use the small black olives in brine, such as Ni&ccir;oise or Gaeta olives. Although I prefer the floral note that mint adds, chopped parsley can be substituted.

2 large red grapefruits
1 large fennel bulb (about 1 1/4 pounds)
1/2 cup small black olives
12 large fresh mint leaves, cut into thin strips
Salt
Freshly ground black pepper
Pinch sweet paprika
2 tablespoons extra-virgin olive oil

Trim thick slices from the ends of the grapefruits so they can sit flat on a work surface. Slice downward around the grapefruits to remove the peel and white pith. Sliced the peeled fruit crosswise into 1/2-inch-thick circles, removing any seeds. Place the slices and any juice they have given off in a large bowl.
Trim and discard the stems and fronds from the fennel. Trim a thick slice from the base of the bulb and remove any tough or blemished outer layers. Cut the bulb in half through the base and use a small, sharp knife to remove the triangular piece of the core from each half. With each fennel piece flat side down and your knife parallel to the work surface, slice crosswise to yield several 1/4-inch-thick slices. Cut the slices lengthwise to yield long strips about 1/4 inch thick.
Add the fennel, olives, and mint to the bowl with the grapefruits. Season with salt, pepper, and paprika to taste. Drizzle with the oil and toss gently. Serve immediately.

Variation: Italian Fennel and Orange Salad
In Italy, cooks are most likely to use oranges than grapefruits.
Use 3 navel or blood oranges in place of the grapefruits and omit the paprika.

Grilled Corn with Chili Butter
Serves 4 as a side dish

Grilling is an efficient way to cook corn in the summer, when you are more likely to be outside tending the grill than standing over the stove. The problem is that corn cooked in the husks tends to steam and pick up very little grill flavor. However, husked corn tends to char and burn and the texture can be a bit dry. My friend and colleague Maryellen Driscoll turned me on to this solution: Remove all but the last, thin layer of the husk, which offers protection against burning but permits some browning of the corn kernels. Once the husk blackens, the corn is ready to be husked and silked (be careful, the ears are hot) and served. This recipe can be doubled or tripled if you like.

The stronger flavor of grilled corn makes it an ideal candidate for more adventurous seasonings, like chili butter. The butter is delicious if you toast and grind your own dried chiles. However, good-quality store-bought chili powder will be fine.

4 medium ears corn
2 tablespoons unsalted butter, softened
1/2 teaspoon good-quality chili powder
Salt

Light a grill fire. Remove all but the innermost layer of the husk from the corn. Twist off the silk at the top of each ear by hand.
Place the butter, chili powder, and salt to taste in a small bowl. Use a fork to work the ingredients into a smooth paste.
Grill the corn over a medium fire, turning several times, until the husks are charred and beginning to peel away from the ears, about 10 minutes. Remove the corn from the grill.
Wearing an oven mitt, peel away and discard the charred husks and silks. Use a butter knife to spread the chili butter lightly over the grilled corn and serve immediately.

Variation: Grilled Corn with Herb Butter
Good choices are parsley, basil, tarragon, chives, sage, and chervil.
Replace the chili powder with 1-1/2 tablespoons minced fresh herbs.

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loves2cookAB

Posted March 30, 2009

I Also Recommend:

Great Reference for Cooking Veggies

I wanted to add more vegetables to my diet, but found myself cooking them the same vegetables, the same way all the time. This is a great book. Chapters are in alphabetical order by vegetable. It's easy to find information and there is probably 3 to 5 recipes for each vegetable. So, now when I'm at the store, I buy what's on sale or try something new and then can easily find a recipe! If you cook often, or want to start cooking more at home, this is a great cookbook!

1 out of 1 people found this review helpful.
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Anonymous

Posted July 25, 2005

This is the best vegetable cookbook. Ever.

I compulsively check cookbooks out of the library, and I'm always looking for good ways to prepare vegetables. All too often the recipes I come across are poorly thought out, or weird for weirdness's sake, or require too many rare or expensive ingredients. This cookbook commits none of those errors. I've made 31 recipes out of it so far, and I think there was one that was just ok--otherwise, all of them have been outstanding. Bishop really understands his raw materials and how to flatter their flavors. If he suggests an unusual ingredient, such as roasted peanut oil or hoisin sauce, it's with good reason, and there are plenty of other recipes where you'll be able to use it too. I haven't been very impressed with other all-vegetable cookbooks, including some of the famous vegetarian ones (honestly, The Moosewood Cookbook is more culturally than culinarily interesting), but this one is worth its weight in arugula!

1 out of 1 people found this review helpful.
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Anonymous

Posted September 23, 2004

Eat this Book

I've been eating my way through this book for about a year. I just love it. I learned that I was preparing a lot of veggies incorrectly which is why they tasted so bland and, sometimes, mushy. The recipies are interesting without being weird and often apply to more than one kind of vegetable. I've gotten a lot out of this book and I keep buying more copies as gifts for my friends and family who are trying to eat healthy and who are bored with their frozen-dumped-in-a-pan routine. I find most of the recipies are simple and fairly quick to prepare.

1 out of 1 people found this review helpful.
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barbNJ

Posted January 12, 2010

Best, most useful cookbook ever!!

I bought this after hearing the author on the radio a few years ago, and I love it. I just bought it for a friend because she loved the veggie dishes I bring to work. The veggies are listed alphabetically, and you can look up any veggie you have and find numerous easy and tasty recipes for it. It's also great if you see an interesting looking unkown veggie in the store - you can buy it knowing there will be a description of the veggie, how it tastes and basic ways to prepare it and serve it in the book.
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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 Recipes

Pick Up in Store

Overview

Customers Who Bought This Also Bought

More About This Book

Overview

Related Subjects

Editorial Reviews

From Barnes & Noble

Publishers Weekly

Library Journal

Product Details

Meet the Author

Read an Excerpt

Chapter One

Sugar Snap Peas with Walnuts and Basil

Recipe

Customer Reviews

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Great Reference for Cooking Veggies

This is the best vegetable cookbook. Ever.

Eat this Book

Best, most useful cookbook ever!!