Vegetables Please

Vegetables Please

eBook - 2013
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Dorling Kindersley Pub

If you're tired of the same old salad combination while trying to stick to meat-free eating, then Vegetables Please will be your new kitchen staple. Featuring over 200 fresh, creative recipes that make vegetables the main event--with options to include meat as well--it's perfect for anyone wanting to add more variety to their diet or tighten up their budget.

You'll find step-by-step techniques for preparing and cooking vegetables, such as cutting artichoke hearts and variations on basic recipes like risottos and pizzas. Helpful flavor combinations and quick recipe features are sure to whet your appetite. With these recipes home cooks can satisfy vegetable lovers and carnivores alike.



Baker & Taylor
Features over two hundred vegetarian recipe options for every meal of the day; discusses how to select, store, and use seasonal items; and introduces techniques for handling such vegetables as artichokes, beets, and onions.

Publisher: London ; New York : DK Pub., 2013
Edition: 1st American ed
ISBN: 9781465416278
1465416277
Branch Call Number: E-BOOK
Characteristics: 1 online resource (352 pages) : color illustrations

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LogicMouse
Dec 15, 2015

As someone not in the habit of eating enough veggies, and looking to change that without completely forsaking my omnivorous lifestyle, this book looked like a good bet. And the front matter (a collection of photos and basic info of all sorts of vegetables) as well as the back matter (directions for basic preparation of various veggies) were quite useful and appreciated.
The recipes themselves, however, are mostly too complex, time consuming, and require too many off-the-wall ingredients that are unlikely to be used more than once. I recall in particular "walnut oil." The two recipes from the book that I have prepared came from a shorter collection of "mushrooms four ways" and both were quite tasty, if time consuming to create.

I guess what I'm really saying is that this book is more appropriate for advanced veggie chefs than it was for myself. (But it's still better than "Thug Kitchen.")

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