Vegetables

by James Peterson

Book Overview

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson Have you ever purchased bundles of ingredients at the farmers' market only to arrive home... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0688146589
• ISBN13: 9780688146580
• Release Date: July 1998
• Publisher: William Morrow & Company
• Length: 429 Pages
• Weight: 2.75 lbs.
• Dimensions: 1.4" x 8.3" x 10.3"

Customer Reviews

A Former Vegetable Novice

I LOVE this book. I used to hate making vegetables - I'd whip out a can of corn, green beans or frozen broccoli with the best of them. Thanks to this book - we have the best vegetables on our table. I love the short cut microwave artichoke method - so easy and delicious - even my kids like them! And don't get me started on the Roasted Tomatoes - To Die For! This book details how to buy, store and prepare vegetables - its like having Grandma's knowledge in a book. This book is a must have for every kitchen.

If you like vegetables, you shouldn't be without this book.

Nearly a 'must' for anyone who doesn't have an encyclopedic knowledge of cooking vegetables. The best way to use this book is to be adventurous. Buy any vegetable, then search for its use in the book. This book is a great help when you are at loss of how to prepare a certain vegetable. Very well organized, with recipies easy to find. I use this book more often than most other cook books because it describes everything from preperation to basic cooking to some exotic dishes.

Excellent: a well-written, very descriptive and useful book

I borrowed this cookbook from the library and was so impressed by the clarity of the descriptions, the ease with which I was able to find recipes and the descriptive simplicity of the writing, that I decided to buy it. As an avid, library-book-borrower, this is the highest compliment I can pay to an author.Two main points: Although this book is about vegetables, it does not assume that the reader is a vegetarian. Often the recipes suggest which meats would be complement the vegetable dish.Furthermore, as a foreigner confronted with the wider variety of American vegetables, it was wonderful to have a step-by-step approach to preparing what may seem to some people common vegetables. For once, I did not feel the writer was being patronising, rather clarity was the aim.On the strength of this book, I am quite willing to buy further books by James Peterson, sight unseen.