Perfect Vegetables: Part of “The Best Recipe” Series

How to prepare and cook everything from asparagus to winter squash Do you know why most stuffed peppers are soggy and bland? Is it better to blanch or steam broccoli? Will washing mushrooms make them waterlogged? In Perfect Vegetables the editors address these and hundreds of commonly asked questions about vegetables. There are more than 350 recipes including Glazed Carrots with Bacon, Grilled Portobello and Spinach Salad and Tomato and Mozzarella TartPerfect Vegetables is the work of Cook’s Illustrated magazine, a publication devoted to providing the “best” American recipes. Like the magazine, from which its contents is largely drawn, the book offers super-tested recipes–as many as 18 tries for stuffed tomatoes, for example–for an A to Z vegetable range, artichokes to zucchini. The book also includes dozens of technique and equipment notes (“Stir-Fry Basics,” is one), plus a short section on vegetable soups. An impressive recipe range is here and accounted for–classic dishes like grilled eggplant and braised fennel, plus “newer” formulas for the likes of Grilled Red Peppers with Mint and Feta and Glazed Curried Carrots with Currants and Almonds. Are these the ultimate versions of the dishes included? Certainly they represent exhaustive investigation–and most cooks will find the Perfect Vegetables take, which offers many technical refinements (preheat your baking sheet to ensure golden oven-baked fries, for example) enlightening. Vegetable entries begin with a detailed discussion that highlights the cooking methods for each that ensure best results. (Steaming, for example, gets the nod for artichokes, as it yields the “deepest, most pronounced flavor.”) Master recipes follow, such as that for steamed artichokes, plus formulas for tasty accompaniments like Lemon Mint Vinaigrette, or variations, such as Roasted Baby Artichokes with Roasted Garlic Aïoli. Techniques are beautifully illustrated with line drawings and photos. The ingredient and equipment

Rating: (out of 13 reviews)

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Perfect Vegetables: Part of “The Best Recipe” Series Reviews

Review by Renee Gleason:
I love Cook’s Illustrated. I subscribe to their magazine, I subscribe to their website and I own several of their cookbooks. Very rarely have they ever steered me wrong with any of their recipes and tips. This is one book that I was disappointed with, however—not because the recipes aren’t great or the layout of the book isn’t up to par, but because many of these recipes can be found in their comprehensive cookbook “The New Best Recipe” (a great book, btw. It has just about everything you could ever need). There are only a few different recipes in Perfect Vegetables that cannot be found in the New Best, and the money I spent to get a handful of new veggie recipes was not worth it, in my opinion. If you already own the New Best, than I would be very hesitant to spend any money on this book. I would physically look through the book at a bookstore before buying to see if this is something you would really like to own. If you don’t own New Best and are looking for a wonderful veggies cookbook, than this one is for you!

Review by :
Thus far, I’ve made several recipes from this book and everything has turned out delicious! I’ve found it very helpful to use in planning side dishes for dinner parties or for dinner in general. Even if you don’t follow the recipe exactly — like improvising based on the ingredients you have on hand — they provide enough variations for you to find something you can work with. Because the recipes are arranged alphabetically by vegetable used, it’s very easy to browse and find exactly the recipe that sounds best to you. And, it’s a great reference for ideas. Roasted Baby Carrots and Sugar Snap Peas with Garlic and Toasted Nuts were both fantastic.

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Family Circle Step-by-Step Sensational Vegetable Recipes

This cookbook provides a range of recipes which use vegetables as its main ingredient. Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare. One of a series of family cookbooks sponsored by “Family Circle” magazine, all of the recipes are double-tested and double-tasted.

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100 Low Fat Vegetable and Legume Recipes: The Complete Book of Food Counts Cookbook Series

One of six titles in Corinne T. Netzer’s new The Complete Book of Food Counts Cookbook Series, 100 Low Fat Vegetable and Legume Recipes takes its inspiration from Corinne Netzer’s biggest bestseller, The Complete Book of Food Counts, by featuring healthy and delicious recipes complete with full nutritional breakdowns on calories, fat, sodium, cholesterol, protein, and carbohydrates. This book is wonderful because not only does it provide recipes for soups, salads, and main courses that are entirely vegetarian, it also includes recipes for dishes where beans and vegetables provide a healthy complement to meat and fish. From tangy soups like Spicy Black Bean and Tomato to nourishing recipes like Braised Endive and Tuna in Red Wine Sauce–this book has it all, and it’s all good for you too! So if you want to eat well for both body and soul, get the cookbook that “counts.”

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100 Low Fat Vegetable and Legume Recipes: The Complete Book of Food Counts Cookbook Series Reviews

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Garden Fresh, Favorite Vegetable Recipes

selected and tested by the editors of farm journal

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No Animal Foodand Nutrition and Diet with Vegetable Recipes

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

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No Animal Foodand Nutrition and Diet with Vegetable Recipes Reviews

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Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many desserts

This companion volume to the 26-part public television series which begins airing in October 1997 contains more than 200 recipes for delicious and surprising fare and is illustrated with more than 25 of Katzen’s luminous paintings, richly evocative of the pleasures of cooking and eating.Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen’s Vegetable Heaven, another celebration of nature’s bounty. The book (also illustrated by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen’s casual, spontaneous tone. Standout recipes include Roasted Eggplant Salad with Mustard Vinaigrette, Tomato-Fennel Consommé, Giant Mushroom Popovers, and Frittata with Red Onions, Roasted Garlic, Greens, and Goat Cheese. The book’s “Side-by-Side” chapter, a collection of small dishes meant to be served together, features bean and grain delights like Coconut Rice with Ginger, Chilies, and Lime, Tuscan Bean and Pasta Stew, and “Don’t Knock ‘Em Till You Try ‘Em” Soyburgers. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as Red Onion and Shallot Marmalade, Summer Fruit Salsa, and Chipotle Cream. There are dessert recipes, too, for old favorites like Ginger Thins and Homemade Butterscotch Pudding and “newer” enticements like Mexican Chocolate Cake, Pineapple Pomegranita, and Blueberry-Lemon Mousse Pie. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen’s much-loved style. –Arthur Boehm

Rating: (out of 41 reviews)

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Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts Reviews

Review by David Huebel:
I’ve never created such flavorful and satisfying dishes from such simple recipes as I have with this book. A good example is the roasted beans with garlic and olives: two or three ingredients to buy at the grocery store, ten minutes of work, two items to wash when you’re done, and a rich, tasty dish that I was proud to present to dinner guests.The introduction, which unfortunately is not included in the preview pages, gives a good idea of what to expect: food “prepared in sumptuous, yet uncomplicated ways…. opulent, yet clean and simple”. _Vegetable Heaven_ isn’t a vegan cookbook, but most of the recipes are vegan or adaptable. It stands out among such cookbooks for its simple, flavorful, *filling* dishes. The Achille’s heel of most vegan cooking is the inability to combine flavor with the heaviness that creates a satisfied feeling after a meal. In recipe after recipe, _Vegetable Heaven_ shows how this difficulty can be overcome. Since the recipes are filling and don’t use as many exotic ingredients as some vegetarian cookbooks, they’re useful when cooking for unadventurous eaters, such as parents, children, and meat-eaters. Some of the recipes are quite spicy, but a few are bland children’s food or comfort food. The descriptions are clear, so you won’t be unpleasantly surprised. Besides being full of great recipes, the book is durable, exceptionally well laid out, and mostly a pleasure to use. However, it doesn’t lie open unless you’re using a recipe from the middle third of the book.Of course, _Vegetable Heaven_ doesn’t try to be all things to all people. It’s not a report of gastronomical research and innovation, so if you’re an experienced cook, don’t expect to be provoked and stimulated on every page. It’s also not a coffee-table cookbook — the artwork is pleasant but not captivating, and there are no photographs of professional presentations of the dishes.

Review by C. Sullivan:
I have Mollie Katzen’s older cookbook, The Enchanted Broccoli Forest, and while that book is nice to flip thru, I haven’t found it terribly inspiring. Many of the recipes are full of eggs, cheese, dairy and, well, I cook cause I like to play in the kitchen, and frankly I’ve played with eggs & cheese & dairy far too long to get toked about recipes that fall back on such pedestrian ingredients. But this book… OH MY!!! Her intent here is to create uncomplicated dishes that celebrate the full bounty & beauty of vegetables, grains, spices, nuts, and seasonings. The recipes are amazing! Some require only one ingredient, even, and many simple-but-creative cooking techniques are explained that will probably expand your kitchen repetoire considerably. Recipes range from elegant & sophisticated dishes that sparkle on your table, to simple rustic peasant fare that fills your belly without overloading on the fat. And LOTS of sauces, condiments, and other “extras” that will add color & flavor to almost any meal. A word about the so-called exotic ingredients she sometimes calls for: Mollie often suggests a substitute if you can’t find something, but honestly, most of this stuff is pretty easy to find anywhere –even the unusual stuff– if you put a little effort into looking for it. I live in a verrrrry small rural town in the middle of Georgia, and I have been able to find almost everything I need at my “local” Kroger (have to drive 45 mins into town, but I do that every week anyway). Get familiar with your store’s ethnic & natural foods aisles, and you’ll be surprised at what’s available. Buy this book, and enjoy it. Such deliciousness!!!

Buy Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts now for only $ 7.00!

Ultimate Juicing: Delicious Recipes for Over 125 of the Best Fruit & Vegetable Juice Combinations

Tantalizing Recipes to Tingle the Taste Buds
Cold, delicious juice drinks never go out of style. They’re perfect in any kind of weather and at any time of day. Most important, they’re as nutritious as they are mouth-watering. Ultimate Juicing overflows with 125 great-tasting fruit and vegetable drinks that use the sweet, zesty juices of everything from apples to tomatoes. Inside, you’ll discover a wealth of fun and easy-to-prepare recipes for the most delectable fruit and vegetable drinks imaginable, including:
·Adam’s Apple
·Berry the Hatchet
·The Beet Goes On
·Grin and Carrot
·Cool Hand Cuke
·Heard It Through the Grapefruit
·First Mango on the Moon
·And many more!
With a nutritional analysis for each recipe, you can create both healthy and delicious treats from home in this delightful countertop partner to Ultimate Smoothies.

• ISBN13: 9780761525769
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 20 reviews)

List Price: $ 13.95
Price: $ 7.89

Ultimate Juicing: Delicious Recipes for Over 125 of the Best Fruit & Vegetable Juice Combinations Reviews

Review by :
Allow me to be blunt–I don’t buy into the whole health-craze notion that juicing is the silver bullet for ultimate physical health and spiritual awakening. I’m just a no-frills, moderately healthy woman who wants to enjoy the luxury of fresh-squeezed juices in her own kitchen without having to pay a gourmet price for them. To that end, I splurged on a good but affordable juice extractor and bought this book to learn the basics of making homemade juices. As with everything I purchase online, I checked out other customers’ reviews of various juicing information and cookbooks beforehand, and Rodnitzky’s book appeared to contain what I needed without too much fru-fru, “juicing will change your life” craziness.

What I found when the book arrived was that not only does Ultimate Juicing provide all the basic information one needs to make healthy and delicious juices at home, it also avoids the pitfalls of hard-sell promotional content(“these recipes will work best with such-and-such brand juice extractor”) and extravagant expectations for juicing’s health and/or spiritual benefits. In 8 concise, sensible chapters, Rodnitzky describes the nutritional value of fresh-made juices; proper selection, preparation, and storage of produce; juicer selection (without the hard-sell: the juicers are described in terms of operation with brand names mentioned only as examples); and recipes for basic, health-boosting, exotic, and alcoholic juice drinks.

The core information and excellent variety of recipes easily offset the silliness of the recipe titles, and the comprehensive index makes the book a handy reference for everyday use in the kitchen. I would recommend this book for veteran and novice juicers alike, regardless of their physical fitness or spiritual level.

Review by Drew Balazs:
My wife and I bought this book because we wanted Juice recipes. We already own a juicer and we do not need to be sold on the benefits of Juicing. Nevertheless, this author, like many authors of these types of books, felt it necessary to devote a considerable portion of the book talking about why you should be juicing and the health benefits of juicing fresh fruits and vegetables. Needless to say, we ignore those portions of the book (along with the section on how to choose a juicer or how to garnish a drink). But, despite all the fluff, there are good juice recipes in this book and an excellent table which gives the nutritional statistics for individual fruits and vegetables. In addition to this the book also gives a nutritional summary for each drink.

Buy Ultimate Juicing: Delicious Recipes for Over 125 of the Best Fruit & Vegetable Juice Combinations now for only $ 7.89!

The Joy of Pickling, Revised Edition: 250 Flavor-Packed Flavor-Packed Recipes for Vegetables and More from Garden or Market

Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques.

• ISBN13: 9781558323759
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 92 reviews)

List Price: $ 18.95
Price: $ 11.73

The Joy of Pickling, Revised Edition: 250 Flavor-Packed Flavor-Packed Recipes for Vegetables and More from Garden or Market Reviews

Review by C. Beasley:
I first got this authors new Jams & Jellies book, which I love. I’ve made a lot of homemade jams and I appreciated the organization of the book (by ingredient) and and recipes.

This book just didn’t live up to the same. Perhaps it is different, because I’ve never pickled before I was far more careful reading this one’s introduction section. But I found it less useful.

I have two main gripes.

At the beginning when explaining the types of pickles she fails miserably at actually explaining the difference. She says “there are two kinds of pickles, ones preserved with vinegar, and ones preserved with salt. But the salt ones contain vinegar sometimes and the vinegar ones usually still have salt. ” I’m paraphrasing of course but that is about it.

Well, I was confused, and I continued reading, and I continued being confused. Then, Alton Brown’s Good Eats had an episode about pickles and he answered it in about 10 seconds what she couldn’t do in an entire chapter “Pickles are preserved with acid, with vinegar pickles you add the acid in the form of vinegar, with fermented pickles lactic acid produced during fermentation provides the acid.”

Far more useful, far more informative. I get the feeling the author either had the wrong information, or was just trying to be clever with her phrasing and the accuracy suffered. It wasn’t vinegar or salt, it was vinegar or lactic acid. Salt isn’t an acid.

My second gripe is that she talks about pickled brussel sprouts a few times in the opening chapters, and this excited me because I had a bounty of sprouts from my garden at that time, and then, not a single recipe. Anything you mention in the introduction chapters should have a recipe in the back.

Review by Grandma:
Here in New England late summer harvest is in full swing so The Joy of Pickling, Revised Edition: 250 Flavor-Packed Flavor-Packed Recipes arrived last week right on time to be put to good use. And put to use it has certainly been – with luscious results.

One thing our Grandmas knew was that pickles sparked up dull winter fare like nothing else could, so much so that our Pennsylvania Dutch Grandmas were famous for serving “seven sweets and seven sours” on their dinner tables! What they might not have known is that pickles are good for you, loaded with Vitamin C, and sometimes the B vitamins. Now, if you’re looking for 101 varieties of pickles like your Grandma and her Grandma used to make by the bushel, then there are better – or at least more extensive – books to be had and you’ll find a multitude of recipes for them in just about every general American cookbook to boot.

However, if what you are looking for is the unusual, then send The Joy of Pickling straight to the head of the class. Whether you are looking for Polish Pickled Mushrooms (big jar sitting in the fridge) or Korean style Pickled Garlic (Mrs. Kim’s – sitting on the counter) or the Pickled Limes featured in Little Women, you’ll find the recipe here.

Perhaps what you want is Moroccan Pickled Lemons? Or would you prefer the sweeter Indian version? Some Pickled Blueberries to set off your Thanksgiving meal? Or perhaps some Thai Pickled Carrots that you can serve with dinner an hour from now? (We had that two nights ago – yum!) Linda Ziedrich gives us recipes for a world of pickles – pickles from Russia and Japan, from India and Italy and about every place in between. These are the lost recipes your Grandma brought from the old country, the right pickles to go into the bento box, to provide the real flavors of “elsewhere.” All of them easy, nothing complicated. And a good many of them that can be ready to eat tonight, tomorrow or at least by the end of the week.

And because she does, The Joy of Pickling makes my very short list of books that live on my kitchen counter, that move in my hands rather than the 17 boxes I’m still unpacking. This is a book that I will pass on to my daughters along with Mastering The Art of French Cooking, the Joy of Cooking and Charleston Receipts. Kudos for a job extremely well done. If I could give it 6 stars, I would!

Buy The Joy of Pickling, Revised Edition: 250 Flavor-Packed Flavor-Packed Recipes for Vegetables and More from Garden or Market now for only $ 11.73!

101 NATURAL Vegetable & Fruit RECIPES from God’s Garden Cookbook

The 101 NATURAL Vegetable & Fruit RECIPES from God’s Garden Cookbook contains 101 delicious and natural fruit and vegetable recipes.
We are pleased to offer thousands of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available.

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