Cooking With Vegetables Download Ebook PDF Epub Online

Author : Alain Passard
Alex Carlier
Publisher : Frances Lincoln
Release : 2015-03-15
Page : 104
Category : Cooking
ISBN 13 : 9780711235410
Description :


Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.


Author : Sonja Overhiser
Alex Overhiser
Publisher : Da Capo Lifelong Books
Release : 2018-02-06
Page : 272
Category : Cooking
ISBN 13 : 0738219703
Description :


Popular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. The couple's non-diet approach features simple lifestyle changes to make healthy cooking sustainable, rather than a short-term fix. A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a "pretty simple" approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn't always easy or quick, it can be pretty simple by finding love in the process. A Couple Cooks | Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a "vegetarian cookbook for non-vegetarians", it's a beautiful book that's food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor


Author : Cara Mangini
Publisher : Workman Publishing
Release : 2016-04-19
Page : 352
Category : Cooking
ISBN 13 : 0761184260
Description :


Winner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.


Author : Joe Yonan
Publisher : Ten Speed Press
Release : 2013-08-06
Page : 204
Category : Cooking
ISBN 13 : 1607744430
Description :


A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning Washington Post editor and author of Serve Yourself. Whether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants. The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.


Author : Marika Hanbury Tenison
Publisher : Jonathan Cape
Release : 1980
Page : 284
Category : Cookery (Vegetables)
ISBN 13 : 9780224015974
Description :



Author : Jeremy Fox
Noah Galuten
Publisher : Phaidon Press
Release : 2017-04-17
Page : 320
Category : Cooking
ISBN 13 : 9780714873909
Description :


The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.


Author : Chef Maggie Chow
Publisher :
Release : 2016-01-22
Page : 216
Category :
ISBN 13 : 9781523641109
Description :


How to cook with your favorite vegetables. Cooking with Vegetables is a cookbook for vegetable lovers. This is not a vegetarian cookbook it is an exploration into the world of vegetables. You will find many delicious recipes spread throughout 8 rich chapters. Each chapter is a deep exploration into a particular type of vegetable. For each veggie you will learn different and unique ways of cooking with it. This cookbook presents an innovative style of cooking that is unmatched. If you are interested in learning unique ways of cooking with vegetables then these recipes will appease your heart. Cooking with Vegetables is 8 chapters. You will learn how to cook with the following 8 veggies: Asparagus Broccoli Cabbage Cauliflower Eggplant Kale Leeks Mushrooms Again remember this recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Vegetable cookbook, Vegetable recipes, Vegetable cooking, rustic cookbook, cooking with vegetables, Vegetables cookbook, Vegetables recipes


Author : Joshua McFadden
Publisher : Artisan Books
Release : 2017-05-02
Page : 384
Category : Cooking
ISBN 13 : 1579656315
Description :


Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.


Author : James Peterson
Publisher : Ten Speed Press
Release : 2012-03-27
Page : 400
Category : Cooking
ISBN 13 : 1607742055
Description :


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 and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in theCabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. TheBaked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same! So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweetBroccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.


Author : Rachel de Thample
Publisher : Bloomsbury Publishing
Release : 2020-09-03
Page : 256
Category : Cooking
ISBN 13 : 152661250X
Description :


In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen. There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.


Author : James Strawbridge
Publisher : Dorling Kindersley Ltd
Release : 2021-10-14
Page : 304
Category : Cooking
ISBN 13 : 0241550009
Description :


A must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavour inspiration for your dishes, this is a vegetarian cookbook with a difference - giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covering more than 60 vegetables organised by seasonality - Over 135 delicious vegetarian recipes for you to enjoy- including main meals, light lunches and sides - Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable - Learn the best way to prepare, store and preserve your favourite veg - Handy zero-waste top tips and practical tricks throughout to make your vegetables last longer - Sustainable leftover solutions from stocks, and drying techniques to pickling, fermenting and roasting James Strawbridge showcases more than 60 vegetables, season by season, exploring each plant's unique characteristics, different varieties, and how best to prepare produce in your kitchen. An advocate of zero-waste cooking, James also shares how you can make use of all that's edible from root to bloom with ideas on preserving and storing. Rustle up one of James' family favourites- a warming fennel gratin for a cosy autumn evening meal; watercress, pear, and walnut tart; or even cucumber peel gin, and discover how the humble vegetable can deliver utmost flavour all year round. A refreshing take on the classic recipe book, The Complete Vegetable Cookbook is a staple in the kitchen or a fantastic gift for food lovers and allotment growers alike! Complete the Series Discover more from James Strawbridge in The Artisan Kitchen: The science, practice and possibilities providing modern twists to age-old preservation, fermentation and cooking techniques. Or, why not join Dick Strawbridge, of Channel 4's Escape to the Chateau, and his son James on a journey to reduce your carbon footprint in Practical Self-sufficiency: The complete guide to sustainable living today.


Author : Bradly Simmers
Publisher :
Release : 2021-07-15
Page : 142
Category :
ISBN 13 :
Description :


Say good-bye to boring veggies - with these easy vegetable side dishes, you'll want to skip the main entree and make a meal out of these instead! This book is a cookbook for vegetable lovers. You will find over 50 delicious recipes spread throughout 1 rich cookbook.Where each recipe is a deep dive into cool and unique ways of cooking with vegetables. Here is a Preview of the Recipes You Will Learn: - Prosciutto Asparagus - Swiss Chard and Onion Tacos - Homemade Zucchini Fried - Broccoli Tots - Kale Chips - Baba Ghanoush - Easy Ratatouille - Mediterranean Eggplants - Spinach and Curry - Avocado Bisque


Author : Eric Ripert
Publisher : Appetite by Random House
Release : 2021-04-20
Page : 256
Category : Cooking
ISBN 13 : 0525610804
Description :


From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.


Author : Sarah Raven
Publisher : Rizzoli Publications
Release : 2008
Page : 463
Category : Cooking
ISBN 13 : 0789318113
Description :


A leading advocate for the local-foods movement presents a year's worth of seasonal produce recipes that place an emphasis on fresh ingredients, which includes such options as Cranberry Bean Hummus, Penne with Preserved Lemon and Avocado, and Pears Poached in Saffron Syrup.


Author : Editors of Martha Stewart Living
Publisher : Clarkson Potter
Release : 2016
Page : 328
Category : Cooking
ISBN 13 : 0307954447
Description :


An essential home cook resource for selecting, storing, preparing, and cooking vegetables, with recipes that highlight their flavors and textures, including such dishes as Swiss chard lasagna, asparagus and watercress pizza, and carrot fries.


Author : AM Concepcion
Publisher : Seneca Design and Training
Release : 2015-04-29
Page : 16
Category :
ISBN 13 :
Description :


A short recipe book


Author : J Martin
Publisher : Lulu Press, Inc
Release : 2015-03-23
Page :
Category : Cooking
ISBN 13 : 1329010736
Description :


Why not turn ordinary vegetables into some delicious meals. Your family will love eating their vegetables when you serve one of these delicious recipes.


Author : S. T. Rorer
Publisher :
Release : 1890
Page : 182
Category : Cooking (Vegetables)
ISBN 13 :
Description :



Author : Catherine Bell
Publisher :
Release : 2019-11
Page :
Category :
ISBN 13 : 9780473479138
Description :


A beautifully designed and photographed book for both cooks and gardeners alike, Bounty is a celebration of the first ten years of the Garden to Table Trust. While Garden to Table is primarily a food education programme for children, its broader aim is to encourage everyone to grow vegetables, to cook good, fresh food and to spend time around the table sharing it. Chapters focus on a specific vegetable group, offering growing information and a total of 80 simple and delicious recipes for preparing them. Scattered throughout are practical and encouraging facts and suggestions, aimed at making growing and cooking both easy and fun. Throughout the book are quotes from some of Garden to Table's heroes and Ambassadors. Al Brown, Niki Bezzant and Dan MacKay generously share their thoughts and wisdom. All profits from the sale of Bounty will benefit the Garden to Table Trust.


Author : Gail Duff
Publisher : Hamish Hamilton
Release : 1979
Page : 288
Category : Cookery (Fruit)
ISBN 13 : 9780241101759
Description :