Vegetables

By James Peterson
129 pages
ISBN: 0-688-14658-9
$35.00
Hardcover
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Review by Victoria Forrest

Maybe you are like so many people who simply present a vegetable with the meal because "we are suppose to have vegetables." Perhaps you are a vegetarian and want to find out more about what you are eating and the ways to prepare it. In either case, this is the ONE book for everyone. It is fresh, simple and innovative. The text is easy to read and understand the photography outstanding.

Does your pantry need restocking? What you should have and why...it is in the book. Would you like to know more about Fiddlehead ferns, escarole, radicchio....it's in the book.

With a text of 425 pages, full of hands -on color photographs (taken by the author) and the ever-helpful how-to-charts, "Vegetables" is a kitchen keeper. The book begins with an overview of techniques for cooking vegetables and explains how each works and to what types of vegetables it is best suited. Peterson skillfully tackles common kitchen questions such as whether or not to peel root vegetables before boiling them (it depends upon the vegetable, but remember to bring root vegetables to a boil along with the water, rather than popping them into boiling water as you would green vegetables).

Would you like to know how to reheat steamed vegetables...the correct way so they don't turn out looking like mush? Peterson says to toss them with a couple of tablespoons of water over high heat, remove them from the heat, and then add butter or olive oil.

This book even helps you at the supermarket. Have you ever wished for some kind of guide that could help you pick out the perfect parsnips, artichokes or asparagus. Peterson goes to great length to help understand the characteristics of individual vegetables. There are tips on storage, preparation and use of each vegetable.

The rest of "Vegetables" is devoted to recipes covering almost every aspect of vegetable cookery, more than 300 in total. Peterson also provides detailed directions for grilling numerous vegetables. His pasta chapter includes recipes for Penne with Beet Greens and Garlic as well as for Spinach Gnocchi and Risotto with Dried Porcini or Morels.

James Peterson's "Vegetables" is a comprehensive guide book which makes the understanding of vegetables palatable. It is a must have reference book with state of the art accuracy. The straight forward tips will save you time and money.

About The Author

The folks at William Morrow and Co. have kindly given us permission to include a few recipes from this great book.

James Peterson's "Vegetables" Recipe Links

• Mexican Style Chickpea Salad
• String Beans with Garlic, Anchovies, and Hot Peppers
• Basic Boiled and Buttered String Beans

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