EatingWell Vegetables: The Essential Reference (Hardcover)
Email or call for price.
The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak
EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen—as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca.
Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
About the Author
EatingWell is a leading source of delicious, healthy, recipes; science-based nutrition advice; and inspiring articles about food and where it comes from. EatingWell’s core mission is to make healthy eating a joyful way of life. The magazine has a rate base of one million readers. Over the last 12 years, EatingWell has earned dozens of awards for journalistic excellence, including 10 James Beard Foundation Awards and 8 Bert Green Awards from IACP; in addition they won Best Magazine at IACP 2016.
"As vegetables continue to migrate to the center of the plate, well-researched guides such as this one from EatingWell provide needed culinary inspiration. Organized by vegetable type, the chapters begin with helpful overviews, including each vegetable’s origin, its growing season, and how it’s harvested and commonly used in cooking. Preparation tips, quick cooking instructions, storage suggestions, and nutrition information complete the prelude to the recipes. At times, the ideas skew toward the predictable, as with sautéed Brussels sprouts with bacon and onions, and potato-leek bisque. Yet there are some genuinely interesting ideas here, such as the Vietnamese broccoli rabe spiked with fish sauce and lime juice; mustard greens and kale with toasted naan; and cider and honey kohlrabi slaw. Food trends such as the cauliflower pizza crust and raw kale salads also get their due. Throughout, bonus tips for growing cucumbers and “stale-ing” bread offer added value. This is a useful addition to a veg-centric cook’s collection. Photos. (June)." --Publishers Weekly
"Along with a sharp knife and bottle of quality olive oil, EatingWell’s new book, Vegetables, should be a standard in all kitchens. From the stunning photography to the helpful prep tips and informative nutrition highlights of each delicious vegetable, this guide is a must-have for chefs at all levels of experience.”— Joy Bauer, MS, RDN, nutritionist for NBC’s Today show, founder of Nourish Snacks and best-selling author of From Junk Food to Joy Food
"Few ingredients are more fun to work with then vegetables in the height of their season. They don't need much, and this book gives the home cook those baseline fundamentals on both how to get started, and how to cook in a way that simply accents the vegetables' natural brightness. Roasting super slow or over an open flame – this book keeps it smart and keeps it real." — Michael Solomonov, Executive Chef at Zahav and Co-Owner CookNSolo restaurants
“Nobody has to tell me to eat my greens. Whether we’re planning menus at my restaurants or the season’s crops at our farm in Prosser, vegetables are never an afterthought. We like them front and center on the plate. This is the book that will help you use up every last stalk, root, stem and leaf of your precious supply of vegetables, and do it deliciously” — Tom Douglas, chef and restaurateur, Seattle
"EatingWell consistently impresses and inspires me with top-notch recipes and reliable information, and this collection is no exception. With everything you need to know to make vegetables as compellingly delicious as they are good for you, this book is a must-have!" — Ellie Krieger MD RDN, Host of Public Television's Ellie's Real Good Food, and award winning cookbook author