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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 Recipes Hardcover – Apr 3 2001

4.7 out of 5 stars 19 customer reviews

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Product Details

  • Hardcover: 416 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 3 2001)
  • Language: English
  • ISBN-10: 0060192216
  • ISBN-13: 978-0060192211
  • Product Dimensions: 18.7 x 3.3 x 23.2 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars 19 customer reviews
  • Amazon Bestsellers Rank: #420,231 in Books (See Top 100 in Books)
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Product Description

From Amazon

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 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, Inc.

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Jack Bishop, together with the rest of the Cook's Illustrated crew, can be seen each Saturday on most PBS affiliate stations in the marvelous tv show " America's Test Kitchen". He has spent a lot of time in Italy (and obviously in the kitchen too) and is an expert on vegetable cooking in general and Italian cooking in particular. It should come as no surprise then that he is the author of this and several othe excellent cookbooks on Italian and vegetable (including Iialian- vegetarian) cooking.

Mr. Bishop has a marvelous way of presenting recipes that are simple yet utterly delicious. His approach to cooking is thoroughly modern in terms of technique, even innovative at times, especially when simplyiying recipes for the modern kitchen. But in terms of flavor, he never strays from the classic and the authentic. There is nothing quirky in his carefully selected recipe offerings and taste is never sacrificed. As one reviewer noted when reviewing his "Italian Vegetarian Cooking" (an earlier cookbook), he doesn't take classic meat dishes and turn them vegetatarian (always a mistake) but instead offers delicious vegetable dishes that are part of the vast heritage of great Italian cooking. These dishes are well able to stand on their own as they've often had to do in Italy's frequent lean times, when meat has been scarce and expensive.
The current book is a more encyclopedic vegetable guide and cookbook, but by no means a "vegetarian "one. Virtually every vegetable available in makets in North America today, including not only the well known ones, but also burdock, malanga, boniato, taro, yucca,cardoons and others are covered.
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Format: Hardcover
This unique cookbook, organized by vegetable, is invaluable. I keep it on my counter so when I open the refrigerator to prepare a meal and find only radishes, mushrooms, and/or celery in the vegetable bin, I can turn to that vegetable and find a delicious way to prepare it. I consult it when I want to know how to store a vegetable. I consult it when I've found a new-to-me vegetable in a recipe and have no clue how to select one in the grocery store. I've found many recipes that have become favorites. I couldn't believe how delicious asparagus is roasted. And it's the same with mushrooms; roasting concentrates their flavor amazingly; you'll never think of plain button mushrooms as boring again. I've served them to guests for appetizers; they always love them. And who would think to braise radishes?? It's a GREAT way to use those radishes that have been in the fridge for too long. There are lots of gems in this cookbook. It's one of my TOP FIVE COOKBOOKS that sit out on the counter and get used again and again. No glossy photos, just plain good advice on every page.
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Format: Hardcover
I bought this when my husband and I subscribed to a CSA farm and I needed ideas on what to do with large volumes of veggies every week. It covers the gamut of all veggies, familiar and unusual. Has good info on basics of storage, what's in season, signs of freshness, etc., and also basic info on preparation. But the best part are the recipes. I have lots of cookbooks that I keep for only one or two recipes, but this one has tons of good ones that I keep going back to, and many more yet that I still want to try. It's also changed the way I shop for veggies. I used to go to the produce dept. looking for specific stuff, but now I'm more likely to browse and buy whatever is fresh or on sale, because I know that when I get it home, whatever it is, I'll find a GREAT recipe for it in this book.
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Format: Hardcover
I use this book an average of once a week. Each chapter, arranged alphabetically by vegetable name, describes in detail what to do with that bok choy or dinosaur kale that looked so interesting when I decided to buy it and bring it home.
The recipes, if you would rather not run with Mr. Bishop's helpful preparation suggestions and try something on your own, are for the most part vegetarian-friendly, and many are quite useful for vegans and others who would rather not eat peas with their butter, and so forth.
A detailed, clear, and interesting book. My diet is so much more interesting (and delicious!) since buying this book.
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Format: Hardcover
You know you should eat your vegetables every day, but you've run out of ideas for how to cook them? Jack Bishop to the rescue with "Vegetables Every Day." This cookbook includes over 60 chapters, each devoted to a different vegetable - ranging from the "ordinary" carrots, broccoli, and squash to the "exotic" calabaza, malanga, and taro. Within each chapter there is a brief introduction including helpful information on availability, selection, storage, basic preparation, and best general cooking methods. The introduction is followed by several diverse recipes, representing a variety of flavors and cooking techniques. The vast majority of the recipes are for side dishes (and most of the others are soups or appetizers), making this book ideal for meat-and-potatos cooks looking for more variety in their veggie choices. There are very few vegetarian main courses. Most of the recipes are simple to make and use readily-available ingredients, making this a cookbook you can really use every day.
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