Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

by America's Test Kitchen (Editor)

Overview

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn—and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled—and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy—and irresistibly tempting—to eat more veggies every day.

Product Details

ISBN-13:	9781945256738
Publisher:	America's Test Kitchen
Publication date:	03/05/2019
Edition description:	Illustrate
Pages:	544
Sales rank:	174,078
Product dimensions:	8.90(w) x 10.50(h) x 1.40(d)

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Editorial Reviews

01/28/2019

With step-by-step illustrations, the editors of America’s Test Kitchen offer 700 recipes featuring 70 vegetables—arranged alphabetically from artichokes to zucchini—intended to help home cooks create more enticing dishes, add to their vegetable repertoire, and “turn any vegetable into a superstar.” There are several recipes for the potato, for example: Yukon Gold can be mashed in buttermilk; red potatoes can be braised with lemon and chives; and russets can be twice-baked with bacon, cheddar, and scallions. Other recipes utilize more unusual items, such as sunchoke chowder and salads of foraged nettles, purslane, or pickled ramps. Recipes also include meats: roasted chicken with honey-glazed parsnips; okra-filed gumbo with chicken, shrimp, and sausage; and rack of lamb with mint-almond relish. Appearing throughout are sidebars explaining food science (“Why do Artichokes turn brown?” and “Why Does Cilantro Taste Soapy?”), illustrated vegetable prep instructions, and photographs demonstrating “Vegetables Reimagined” (ricotta cheese is rolled within slices of eggplant and baked). This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables. (Mar.)

Publishers Weekly

"The team at Cook’s Illustrated magazine and America's Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."
—Booklist STARRED Review

"This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."
—Publisher's Weekly

"With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book's tips, techniques, and "kitchen secrets" are a wonderful way to start."
—TreeHugger

"If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.”
—The Wall Street Journal


"If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet." 
—New Haven Register

From the Publisher