If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day
. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice.
The recipes range from the basic to the complex, from simple steamed broccoli to rich soups such as Corn Chowder with Leeks and Potatoes. Even traditional recipes get an update, such as sautéed mushrooms cooked with butter, onions, and garlic. In just two simple steps, Bishop's interpretation has the mushrooms taking on an exquisite flavor that can stand alone as a side dish or as a topping for a rich steak. There may be some vegetables that are much less well known and even more difficult to find at the corner grocery store, such as malanga, Jerusalem artichokes, or salsify, but if you're interested, his suggestions might just help you find and tastefully enjoy them. Vegetables Every Day is the solution to satisfying the recommended five servings of vegetables a day. --Teresa Simanton
From 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 entres (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.
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