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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes

Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes

List Price: $30.00
Your Price: $18.90
Product Info Reviews

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Rating: 5 stars
Summary: Expanding Culinary Horizons
Review: In the introduction, Jack Bishop says that people get in a rut and find themselves cooking the same half dozen vegetables over and over again. That was me all over! I bought the book to expand my culinary horizons - both in terms of WHICH vegetables to make and HOW to make the old familiar ones in new ways.

My favorite to date has been going to the farmers market to find a small Savoy Cabbage and making it with pancetta and onions. Killer. I was ignorant of Savoy cabbage before reading the book.

I was turned on to Jack Bishop with his Pasta E Verdura when my daughter was going through her "vegetarian" phase. He wowed me there and every other book he's authored since, including this one.

Rating: 5 stars
Summary: Simple and Utterly Delicious
Review: 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.

The one puzzling aspect about this book however is that it doesn't cover all of the southern and cajun specialties like speckled butter beans, purple hull peas, lady cream peas, and butter peas; not to mention cucuzza (a three foot long squash introduced to cajun/creole cooking by Sicilian immigrants to Louisina) or cushaw (a gourd like winter squash also used by cajuns and creoles). Even everyday lima beans (as in succotash) receive no mention, though fava beans do. This is in spite of the fact that he offers southern approaches to cooking (ham hocks and all) in recipes for several different vegetables.
While it's a puzzle, it doesn't detract from what is in this book, which is every thing else. If your a farmers market foody and want to make the most of what's out there or just love your vegetables don't hesitate to buy this book. A good southern and/or cajun cookbook should cover the rest.
I also would just as strongly recommend "The Best Recipe: Vegetables" cookbook by the editors of Cook's Illustrated. Mr. Bishop is one of those editors and his influence is evident on every page. This too is an excellent cookbook. While it doesn' cover the full range of exotic vegetables that "Vegetables Everyday" does, it usually offers more (and more varied) recipes for the ones it does cover.

Rating: 5 stars
Summary: Simple and Utterly Delicious
Review: 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.

The one puzzling aspect about this book however is that it doesn't cover all of the southern and cajun specialties like speckled butter beans, purple hull peas, lady cream peas, and butter peas; not to mention cucuzza (a three foot long squash introduced to cajun/creole cooking by Sicilian immigrants to Louisina) or cushaw (a gourd like winter squash also used by cajuns and creoles). Even everyday lima beans (as in succotash) receive no mention, though fava beans do. This is in spite of the fact that he offers southern approaches to cooking (ham hocks and all) in recipes for several different vegetables.
While it's a puzzle, it doesn't detract from what is in this book, which is every thing else. If your a farmers market foody and want to make the most of what's out there or just love your vegetables don't hesitate to buy this book. A good southern and/or cajun cookbook should cover the rest.
I also would just as strongly recommend "The Best Recipe: Vegetables" cookbook by the editors of Cook's Illustrated. Mr. Bishop is one of those editors and his influence is evident on every page. This too is an excellent cookbook. While it doesn' cover the full range of exotic vegetables that "Vegetables Everyday" does, it usually offers more (and more varied) recipes for the ones it does cover.

Rating: 5 stars
Summary: Simple and Utterly Delicious
Review: 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.

The one puzzling aspect about this book however is that it doesn't cover all of the southern and cajun specialties like speckled butter beans, purple hull peas, lady cream peas, and butter peas; not to mention cucuzza (a three foot long squash introduced to cajun/creole cooking by Sicilian immigrants to Louisina) or cushaw (a gourd like winter squash also used by cajuns and creoles). Even everyday lima beans (as in succotash) receive no mention, though fava beans do. This is in spite of the fact that he offers southern approaches to cooking (ham hocks and all) in recipes for several different vegetables.
While it's a puzzle, it doesn't detract from what is in this book, which is every thing else. If your a farmers market foody and want to make the most of what's out there or just love your vegetables don't hesitate to buy this book. A good southern and/or cajun cookbook should cover the rest.
I also would just as strongly recommend "The Best Recipe: Vegetables" cookbook by the editors of Cook's Illustrated. Mr. Bishop is one of those editors and his influence is evident on every page. This too is an excellent cookbook. While it doesn' cover the full range of exotic vegetables that "Vegetables Everyday" does, it usually offers more (and more varied) recipes for the ones it does cover.

Rating: 5 stars
Summary: Take it in the car to Farmer's Market!!
Review: Never have reviewed a book before, but felt compelled after having multiple amazing experiences with this book! According to me I either know how to cook every vegetable or I've read how to cook it. This book proves me WRONG. I just took this book to the farmer's market and was delighted to find Jerusalem Artichokes which I planted in my garden but are not doing well. One of my favorites, that I make into soup, puree like mashed potatoes, make in a gratin with potatoes, serve raw shaved in salads with truffle oil, etc. I open the book to a roasted Jerusalem artichoke recipe with garlic, fresh oregano, rosemary & thyme that just thoroughly amazed me. I roast everything and this had never occurred to me. I love this book. These are simple, straight-forward recipes that really highlight fresh ingredients and I hate to say it some I've never seen before.

Rating: 4 stars
Summary: Great information
Review: The book is not just a simple compilation of recipes, but also includes information on how to buy and store each vegetable. The book also discusses the various cooking methods (poaching, steaming, braising, grilling, broiling, etc.) and how they affect the flavor.

Even if you don't use a single recipe in this book, you will still benefit from the basic preparation instructions given for each vegetable.

This book will also give you the information you need to try out the produce that you've previously bypassed in the store because you had no idea how to pick it out or prepare it.

Rating: 4 stars
Summary: Vegetables every day - great cook book
Review: This author was interviewed on National Public Radio awhile back, which motivated me to buy it. We eat a lot of veggies in our home, so I was very interested. Although many of the recipes are very basic, and I have better recipes myself, the background info he gives is invaluable! He tells you when the item is in season, where to find it, how it should look when you buy it, etc. He also discusses veggies that I would never have thought to look for, so he does a good job of expanding your horizons. A great cook book!

Rating: 4 stars
Summary: Very Useful
Review: This book is great for anyone with an interest in eating healthy. It is full of useful information and it is fun to read.

Rating: 5 stars
Summary: Wonderful
Review: This is a fantastic and beautiful cookbook. If you are looking around for recipes that can help you cook vegetables in a tasy way, look no further. This book is the answer to your prayers. It is: well-organized, EASY, delicious, varied, and just crammed with wonderful recipes. So many cookbooks you get you never make half the stuff in it. This one doesn't have a single clunker yet and they are all interesting and can be made with things you have around the kitchen. Examples: Broccoli with a Lime-Cumin Dressing, Roasted Green Beans with Garlic and Ginger, Moroccan Spiced Carrots. I am making a list and just going through the book methodically because I don't want to miss a single delicious recipe. After looking and looking for a good veggie cookbook (since I am terrible with coming up with recipes on my own), I am so happy with this one. Congratulations and thank you to Mr. Bishop!

Rating: 5 stars
Summary: Wonderful
Review: 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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