- Shopping Bag ( 0 items )
From Barnes & NobleThe 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)