Cover image for Vegetable basics : 84 recipes illustrated step by step
Title:
Vegetable basics : 84 recipes illustrated step by step
ISBN:
9781554077601
Publication Information:
Buffalo, N.Y. : Firefly Books, 2010.
Physical Description:
84 [i.e. 172] p. : col. ill. ; 25 cm.
General Note:
Includes indexes.
Contents:
Roots & tubers -- Fruit-like vegetables -- Cabbage -- Stalks, shoots & thistles -- Mushrooms -- Onions -- Leafy vegetables -- Pods & seeds -- Desserts & beverages.
Subject Term:
Genre:
Summary:
A guide to cooking vegetables that includes eighty-four recipes with illustrated, step-by-step instructions explaining how to prepare various vegetable dishes using different cooking techniques.
Holds:

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Summary

Summary

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

Coming up with new ways to cook vegetables is a challenge, and the tastier and easier to prepare they are the better. Vegetable Basics has an eclectic mix of satisfying recipes that will appeal to everyone, even those most dedicated to avoiding their greens.

The book is divided into:

Root vegetables and tubers Vegetable-like fruits, such as tomatoes and avocados Cabbages Stalks and thistles, including asparagus, artichoke and fennel Mushrooms Onions Leafy vegetables Pod and seed vegetables Desserts

The tasty, satisfying recipes include:

Potato dauphinois Carrot hummus Beet and goat cheese salad Indian vegetable curry Gazpacho Eggplant parmigiana Guacamole Braised fennel Mushroom risotto Shallots au gratin Arugula and coriander pesto Pea soup with ham Greek braised beans Corn and chicken soup Pumpkin pie Chocolate zucchini cake


Author Notes

Jody Vassalo is passionate about travel and food, and she is the author of over 25 books.


Reviews 2

Booklist Review

Current nutritional wisdom advocates substantially increasing the quantity of vegetables in one's daily diet in order to promote sound health. Vassallo has assembled dozens of straightforward and intelligent recipes that will encourage those intimidated by vegetable cookery to overcome their qualms and serve up tasty and reasonably healthy food. Recipes range from simple guacamole to sophisticated butternut-squash ravioli. Crumbled feta cheese enriches zucchini fritters and may make even zucchini-haters look forward to the summer harvest. Vegetarian here doesn't always mean totally meat-free cooking. A split-pea soup includes a big smoked pork hock. Chinese pot stickers have ground pork for flavor and Napa cabbage for texture. Recipes are easy to follow and include metric measurements as well as those familiar to American cooks. The bright colors of the photography and the careful layout that mark the My Cooking Class series stand out in this volume.--Knoblauch, Mark Copyright 2010 Booklist


Library Journal Review

Owing to the popularity of food-focused TV programming, the effective arrangement of the "My Cooking Class" series (which also includes Steaming, Chocolate, Middle Eastern, and Pasta Basics) will have you wondering why it has taken cookbooks so long to get visual. Beyond a one-page preface, an ingredient index, and concisely measured instructions, you won't find much text here, but this does not mean the books lack detail. Each recipe is pictured step-by-step with the crisply reductive clarity of a minimalist still life. Vassallo (coauthor, The Diabetes Everyday Cookbook) identifies all sorts of roots, stalks, leaves, pods, and seeds and serves up a fusion of ethnic recipes, from Onion Flan and Panzanella to Tzatziki and Chocolate Zucchini Cake. Black (Sugar & Spice) moves beyond the classic sauces to illustrate prep techniques for salad dressings, condiments, foams, and sweet dessert sauces such as coulis and creams, then puts them to purpose with recipes like Roast Beef with Apple Horseradish Sauce, Whole-Wheat Spaghetti Arrabiata, and Crepes with Caramel and Whipped Cream. VERDICT This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels.-Ben Malczewski, Ypsilanti Dist. Lib., MI (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.