V Is for Vegetables
Inspired Recipes & Techniques for Home Cooks -- from Artichokes to Zucchini
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4.7 • 3 Ratings
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- $19.99
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- $19.99
Publisher Description
More than 150 simple recipes for cooking imaginative vegetable-based dishes at home, from one of America's most highly acclaimed chefs, now as an interactive ebook for your iPhone, iPad, or Mac!
Gramercy Tavern chef Michael Anthony believes his job is to create delicious flavors and healthy meals. Here, he shows home cooks how to unlock the secrets of the vegetables he loves. Extraordinary family meals and the life-giving benefits of eating more plants can begin as simply as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, or washing a handful of greens.
V is for Vegetables is personal, accessible, and beautiful. Its charming A-to-Z format highlights vegetables through rich illustrations, glorious photographs, and lots of helpful how-to techniques. Recipes include crisply composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simply sautéed greens over a bowl of grains, and veggies with meat and fish, too.
Anthony delivers the tools to transform and conquer the produce in any farmers market or grocery store. This is an eye-opening and transformative book for vegetarians and omnivores alike.
This dynamic cookbook allows you to:
Navigate to recipes via a visual table of contents with filtered search options to find the recipe that's right for you.
Cook with ease and never lose your place using interactive, step-by-step recipes, complete with corresponding ingredient lists.
Track steps that require precise cooking times with handy built-in timers.
Stock up for your recipes by emailing yourself a shopping list of ingredients.
Learn tips and techniques for prepping, buying, and assembling seasonal vegetables.
PUBLISHERS WEEKLY
In this splendid tribute to vegetables, Anthony (The Gramercy Tavern Cookbook) focuses on creating great flavors and healthy meals, a combination he predicts will be the next step in the evolution of American food. He does an admirable job of helping readers make vegetables shine. Listing out the vegetables alphabetically, he includes vibrant full-color photos of each as well as photo guides for any potentially unfamiliar techniques, such as prepping an artichoke or wrapping a dumpling. While veggies are the stars, this collection is by no means vegetarian. Instead, meat takes a back seat and serves as an enhancement. Cranberry beans with smoky bacon and collards, chimichurri on steaks, and Jerusalem artichoke chowder with monkfish are prime examples of Anthony's astute ability to balance flavors without overpowering. Recipes are, in general, not lengthy or overly complicated, and most ingredients are readily available. Caramelized cauliflower with peppers and onions, celery root and apple puree, and saut ed mushrooms on flatbread with braised greens are just a few of his simple but superb pairings. A few of the veggies may be unfamiliar to some readers, including nettles, tatsoi, salsify, and kohlrabi, but Anthony's tempting dishes will convince even reluctant cooks to give them a try. Enticing and gorgeous, this collection showcases the best that nature has to offer.
