Vegetables: Recipes and Techniques from the World's Premier Culinary College


Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.

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Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.

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Product Details

  • ISBN-13: 9780867309188
  • Publisher: Lebhar-Friedman Books
  • Publication date: 5/25/2007
  • Pages: 224
  • Sales rank: 586,763
  • Product dimensions: 9.43 (w) x 10.43 (h) x 1.06 (d)

Table of Contents

Introduction     IX
Vegetables 101     1
Soups     29
Croutons and Rusks
Garlic-Flavored Croutons Cheese Croutons
Goat Cheese or Cheddar Rusks
Herb-Flavored Croutons
Classic Vegetable Soup
Chorizo and Vegetable Soup
Tomato and Sweet Pepper Soup with Poppy Seed Cream
Tomato and Escarole Soup
H'Lelem (Tunisian Vegetable and Bean Soup)
Zucchini Soup
Corn Chowder with Chiles and Monterey Jack
Vietnamese Water Spinach and Beef Soup
Cream of Broccoli Soup
Cream of Mushroom Soup
Cream of Tomato Soup with Rice and Basil
Roasted Red Pepper, Leek, and Potato Cream Soup
Watercress Soup
Potage Solferino
Thai Fresh Pea Soup
Curried Squash and Apple Soup
Potato Kale Soup
Roasted Eggplant and Garlic Soup
Butternut and Acorn Squash Soup
Corn and Squash Soup with Roasted Red Pepper Puree
New England Corn Chowder
Fennel and Potato Chowder
Manhattan Corn Chowder
Cold Tomato and Zucchini Soup
Chilled Borscht
Kh'Yaaf B'Lubban (Chilled Cucumber and Yogurt Soup)
White Gazpacho with Green Grapes
Cold Carrot Bisque
Chilled Car-away Squash Bisque
Chilled Cream of Avocado Soup
Chilled Infusion of Fresh Vegetables with Fava Beans
Vegetable Broth
Chicken Broth
Appetizers     85
Artichoke Dip
Spinach Dip
Onion Dip
Artichoke Ceviche in Belgian Endives
Spinach and Sausage Stuffed Mushrooms
Avocado with Marinated Fiddlehead Ferns
Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad
Tomato Sampler with Pan-FriedCalamari
Baked Tomatoes with Goat Cheese
Baked Vidalia Onions
Garlic and Parsley Butter
Avocado and Black Bean Crostini
Red Pepper Mousse in Endive
Portobello with Tuscan Bean Salad and Celery Juice
Chilled Asparagus with Mustard Herb Vinaigrette
Stuffed Grape Leaves
Vietnamese Fried Spring Rolls
Mixed Grill of Garden Vegetables with Charmoula
Vegetable Tempura
Cheddar Corn Fritters
Salads     127
Red Wine Vinaigrette
Balsamic Vinaigrette
Grapefruit Vinaigrette
Cucumber, Tomato, and Feta Salad
Watermelon and Red Onion Salad with Watercress
Jicama and Red Pepper Salad
Lemon-Infused Greek Salad with Crape Leaves
BLT Salad with Buttermilk-Chive Dressing
Tomato, Avocado, and Roasted Corn Salad
Frisee with Almonds, Apples, Grapes, and Goat Cheese
Mixed Green Salad with Warm Brie Dressing
Spinach and Arugula Salad with Strawberries
Radish Salad with Pears
Roasted Pepper and Flat-Leaf Parsley Salad
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Green Beans with Frizzled Prosciutto and Gruyere
Spinach Salad with Marinated Shiitakes and Red Onions
Tomato Salad with Warm Ricotta Cheese
Tomato, Arugula, and Mozzarella Salad
Winter Greens with Warm Vegetable Vinaigrette
Southern-Style Green Bean Salad
Shaved Vegetable Salad
Two-Cabbage Slaw with Avocado and Red Onion
Tomato Salad with Potatoes and Olives
Roasted Beet and Orange Salad
Artichoke and Olive Salad
Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette
Moroccan Carrot Salad
Entrees     167
Roasted Eggplant Stuffed with Curried Lentils
Spicy Eggplant, Wild Mushroom, and Tomato Casserole
Eggplant Rollatini
Capellini with Grilled Vegetables
Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Tortelli with Bitter Greens and Ricotta
Fettuccine with Corn, Squash, Chiles, Creme Fraiche, and Cilantro
Chicken and Vegetable Kebabs
Vegetable Burgers
Eggplant and Havarti Sandwiches
Madeira-Glazed Portobello Steak Sandwiches
Chickpea and Vegetable Tagine
Paella Con Verduras
Artichoke and Spinach Risotto
Roasted Vegetable Pizza
Mu Shu Vegetables
Pork Cutlets with a Wild Mushroom Ragout
Stirfried Garden Vegetables with Marinated Tofu
Tofu and Peas with Cilantro in a Red Curry Sauce
Grilled Halibut with Roasted Red and Yellow Pepper Salad
Spinach and Goat Cheese Quiche
Caramelized Onion Tart
Vegetarian Shepherd's Pie
Spaghetti Squash with Vegetable Ragout
Crepes with Spicy Mushrooms and Chile Cream Sauce
Chiles Rellenos
Chayote and Pineapple Chimichangas
Spring Greens and Cannellini Gratin
Side Dishes     217
Maple-Glazed Brussels Sprouts with Chestnuts
Brussels Sprouts with Mustard Glaze
Asparagus A La Parrilla
Parmesan-Roasted White Asparagus with White Truffle Oil
Belgian Endive A La Meuniere
Maple-Glazed Turnips
Creamed Swiss Chard with Prosciutto
Braised Kale
Braised Red Cabbage
Broccoli in Garlic Sauce
Beet Greens and White Beans Saute
Zucchini Pancakes
Okra Stewed with Tomatoes
Roasted Corn Succotash
Zucchini Squash with Tomatoes and Andouille
Sauteed Broccoli Raab with Garlic and Crushed Pepper
Sicilian-Style Spinach
Citrus-Roasted Beets
Hoisin-Caramelized Root Vegetables
Sweet and Sour Green Beans with Water Chestnuts
Winter Squashes Sauteed with Cranberries and Toasted Pecans
Sauces & Relishes     255
Basic Tomato Sauce
Tomato Coulis
Pomarola Tomato Sauce
Tomato-Ginger Coulis
Roasted Red Pepper Puree
Tomatillo Salsa
Blackened Tomato Salsa
Tomato Salsa
Green Papaya Salsa
Chayote-Jicama Salsa
Half-Sour Pickles
Sweet Pickle Chips
Pickled Beets and Onions
Red Onion Marmalade
Roasted Red Pepper and Apricot Relish
Corn Relish
Spicy Mango Chutney
Hazelnut Romesco Sauce
Tzatziki Sauce
Cream Sauce
Hollandalse Sauce
Index     285
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  • Anonymous

    Posted June 14, 2007

    An excellent volume for the home cook

    I've seen a number of books before from the CIA that were clearly for student and working chefs - recipes and instructions heavy on the technical specifications and light on the images. That's fine for the cook with heavy experience, but tough on the average kitchen denizen. So I was delighted to see The Culinary Institute of America Vegetables: Recipes and Techniques from the World's Premier Culinary College. Let's ignore the very last claim, as restaurant schools from Johnson & Wales to those in Zurich, France, and Germany might disagree. Physically this is a well-illustrated and designed book. Recipes are laid out with the steps on one page, ingredients running vertically next to the steps, and a full color picture facing. That's critical, because students in a culinary school get to see the food when the instructors show them how to make it. But if you've never laid eyes on a dish, it's difficult to tell whether your results are correct or not. The one place where the visuals are lacking is in basic preparation and cooking techniques as well as information on storage and individual vegetable types. But, realistically, economic realities come into play. The volume is already just over 290 pages long at a suggest price of $40 any more, and it would quickly hit the $70 and higher price of culinary text books, putting it out of the price range of all but the most ardent home cooks. Recipe organization is in a standard set of categories: soups, appetizers, salads, entrées, side dishes, and sauces and relishes. What is unusual for a book covering vegetables is that it's not vegetarian there are some recipes that include meat. I was actually happy to see that. Too often vegetables are treated as accompaniments to meats, poultry, and fish, and not as integral parts of the recipe concepts. Those who eschew eating that which moved about at one time won't like those parts of the book, but for most people, I think it's a sound approach. I also saw enough unusual dishes - such as Thai Fresh Pea Soup and Hoisin-Caramelized Root Vegetables - that this collection is unlikely to be a duplicate of the standard 'exotic' recipes that you find turning up in one book after another. I look forward to the next volume they do in this fashion.

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  • Anonymous

    Posted April 7, 2009

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