Vegetable Revelations
Inspiration for Produce-Forward Cooking
-
- US$30.99
-
- US$30.99
출판사 설명
Discover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf.
In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate.
In Vegetable Revelations, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled Shiitakes
But veggies aren’t just for lunch and dinner—here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well.
Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for great meals that omnivores, vegetarians and vegans will love.
PUBLISHERS WEEKLY
Chef Satterfield admits that the premise of his latest ("Take a vegetable, and decide how to prepare it right now to show off its best attributes") is the same as that of his 2015 debut, Root to Leaf, but he asserts that his style has evolved since then, a claim that rings true throughout this impressive collection. The first half is devoted to the "building blocks" of flavor, including stocks, condiments, spice blends, relishes, butters, and toppings. Satterfield is known for his whole-plant recipes, and he lives up to expectations, offering grilled carrots with a carrot-top chermoula, and golden beets with sizzling beet tops. He proves vegetables are good for slurping, too; celery stalks and seeds infuse a syrup for sparkling soda, while asparagus ends and kale stems are simmered for soup. Leafy greens are wilted and layered into grilled cheese sandwiches; pureed into the batter for a stunning, savory rendition of French toast; and turned into verdant pappardelle. Elevated yet doable recipes such as Romanesco cauliflower with frilly pasta in a white bolognese and a portobello French dip with mushroom au jus underscore the author's winning philosophy. This is plant-forward cooking with universal appeal.
