I Hate Vegetables Cookbook

Fresh and Easy Vegetable Recipes That Will Change Your Mind

Author: Katie Moseman

Publisher:

ISBN:

Category: Cooking

Page: 106

View: 929

Think you're a veggie hater who could never enjoy vegetables? Do salads make you wilt? Do sprouts make you shudder? Then this is the cookbook for you! With the help of the I Hate Vegetables Cookbook, you'll learn to love vegetables one great recipe at a time. Say goodbye to overcooked and underseasoned vegetables. Learn to enhance them with flavor-boosting cooking methods and complementary ingredients. Get every recipe right the first time with easy-to-follow instructions, explanations of lesser-known ingredients, and handy tips from pro chefs. Buy this cookbook and become a veggie lover, not a veggie hater! Recipes Include: Comfort Food Classics like Garlic Cheddar Biscuit-Topped Vegetable Pot Pie, Amazing Appetizers like Buffalo Style Oven Roasted Cauliflower, Rich & Creamy Soups like Hatch Chile Chowder and Smoky Sweet Potato Soup, Flavor-Popping Salads like Sugar Snap Pea Salad with Prosciutto, Parmigiano, and Sherry Vinaigrette, Scrumptious Sides like Maple Butter Roasted Acorn Squash with Pecans and Blue Cheese, And so many more! Every recipe can be made gluten free and vegetarian!

Vegetable Simple

Author: Eric Ripert

Publisher: Random House

ISBN:

Category: Cooking

Page: 256

View: 528

"Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today"--

Vegetables on Fire

50 Recipes for Vegetable-Centered Meals from the Grill

Author: Brooke Lewy

Publisher: Chronicle Books

ISBN:

Category: Cooking

Page: 176

View: 268

This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.

Rose Murray's Vegetable Cookbook

Author: Murray, Rose

Publisher: Lorimer

ISBN:

Category: Cooking

Page: 152

View: 928

Rose Murray's Vegetable Cookbook offers 152 recipes that turn common (and not-so-common) vegetables into gastronomic delights.

Vegetable Cookbook

Savory Gourmet Recipes Made Easy

Author: Mary Beth Crain

Publisher: Rowman & Littlefield

ISBN:

Category:

Page:

View: 266

Knack Vegetable Cookbook brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meat—from delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic and regional recipes, and recipes suited to dinner parties or holiday celebrations.

The Beekman 1802 Heirloom Vegetable Cookbook

100 Delicious Heritage Recipes from the Farm and Garden

Author: Josh Kilmer-Purcell

Publisher: Rodale

ISBN:

Category: Cooking

Page: 288

View: 389

The Beekman Boys return with a gorgeous, lushly-illustrated collection of heirloom vegetable-based recipes When Josh Kilmer-Purcell and Brent Ridge abandoned the big city for a goat farm, what started as a personal inquiry into natural living and re-connecting with the earth exploded into a wildly successful enterprise, Beekman 1802, named after their historic home. World-renowned for its handcrafted goat's milk soaps and artisanal Blaak cheese, the organic lifestyle brand has now taken over the Beekman gardens as well. The Beekman 1802 Heirloom Vegetables Cookbook is a delectable year-long trip through the Beekman vegetable bounty, and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year. Readers will find a stunning package featuring tomato jam and refrigerator dilly beans; salt-roasted new potatoes and corn cake stacks with arugula and cheddar; marinated hangar steak and lima bean salad and grilled beets with ricotta, watercress, and almonds, and much more. With more than 90,000 Facebook fans, and almost 20,000 Twitter followers who follow their every move, The Beekmans are fast becoming a household name that immediately conjures up on-trend images of vintage country, upscale Americana. The Beekman 1802 Heirloom Vegetables Cookbook is fresh, informal, and vegetable-forward rather than vegetarian: omnivores welcome and suitable for everyone.

The Deerholme Vegetable Cookbook

Author: Bill Jones

Publisher: TouchWood Editions

ISBN:

Category: Cooking

Page: 288

View: 171

115 vibrant and diverse recipes for vegetables that will revitalize your approach to plant-based eating. Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables come in all shapes and sizes, flavors and colors, tastes and textures, and there’s an abundance of fresh, local vegetables available right here in the Pacific Northwest. Whether you grow or forage them yourself, or you purchase them from local farmers, this book will provide you with exciting and unexpected ways to prepare all that goodness from the garden. These ideas for everyday plant-based cooking respect the seasons and provide you with healthy, simple meals. Bill Jones, renowned chef and award-winning author of 12 cookbooks including The Deerholme Mushroom Book and The Deerholme Foraging Book, has had a lifetime love affair with garden fare since he was a teenager. These recipes are a love letter to vegetables, borne from his travels and his experiences living the professional growing and cooking lifestyle. Aside from delicious recipes and gorgeous full-colour photography throughout, The Deerholme Farm Vegetable Cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation. Learn how to julienne, slice, peel, dice and shred, as well as blanche, braise, steam, roast, sauté, and grill. Moreover, it suggests how to source good quality vegetables and ways to store different kinds of veggies to keep them fresh. Trade in your everyday veggie recipes for original and delicious dishes like Cider-Braised Leek & Morel Gratin, Pickled Fennel with Honey and Lemon, Kohlrabi Slaw with Pumpkin Seed Pesto, or Baked Acorn Squash with Porcini Custard. Try incorporating vegetables into unique staple dishes like Yam Flatbread. And get innovative with vegetable-based desserts like Blueberry and Fennel Cobbler and Beet and Apple Crumble with Maple and Hazelnut. You can’t beat fresh and vital foods that combine flavor and flair from around the world. It’s easy to keep things interesting while enjoying the health benefits, environmental sustainability, and economic impact of eating more local veggies.

Rose Murray's A-Z Vegetable Cookbook

From asparagus to zucchini and everything in between, 250+ delicious and simple recipes

Author: Rose Murray

Publisher: Formac Publishing Company

ISBN:

Category: Cooking

Page: 176

View: 666

Here's a must-have for all home cooks and food lovers! The 250+ recipes in this collection show the incredible range of tasty vegetables available from Canada's farmers' fields, gardens, markets, and stores. There are delicious vegetable mains, like Curried Harvest Vegetables with Lentils and Portobello Burgers, and enjoyable sides, like Kale Chips, Shredded Sprouts Sautéed with Pancetta, Beet and Stilton Salad, and Fiddleheads Sautéed with Morels. A household name on the Canadian food scene for over three decades, Rose Murray is respected for her knowledge of the country's food from farm to table. During her travels across Canada to learn about the country's food and culinary traditions first-hand, she has fished for salmon off Vancouver Island, enjoyed fall suppers in northern Saskatchewan, gathered wild rice in northern Ontario, picked berries on the Gaspe and on Cape Breton Island, and dug for clams on Prince Edward Island. Rose Murray's first vegetable cookbook was published in 1983 with 150 recipes. This new cookbook includes many recipes from that earlier book, revised and updated, plus more than 100 new recipes. Every recipe in this collection has been carefully tested for home cooks.

The Great British Vegetable Cookbook

Author: Sybil Kapoor

Publisher: National Trust

ISBN:

Category: Cooking

Page: 300

View: 618

An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into the four seasons so that readers are encouraged to cook vegetables when they are at their very best and come into season especially useful if they grow their own. Discover an incredible range of vegetable dishes, both as vegetarian options and as an accompaniment to meat and fish dishes, with this informative and detailed cookbook. Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The featured vegetables range from peas and new potatoes through more unusual produce such as scorzonera and borlotti beans. The book is packed with atmospheric photography and contains mouth-watering recipes such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake. This is a timely book to tie in with the current renaissance in vegetable gardening, allotments and community agriculture schemes.

The No-Waste Vegetable Cookbook

Recipes and Techniques for Whole Plant Cooking

Author: Linda Ly

Publisher: Harvard Common Press

ISBN:

Category: Cooking

Page: 192

View: 386

Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!

The Decadent Vegetable Cookbook

Over 100 Satisfying Meatless Recipes

Author: Cider Mill Press

Publisher: Cider Mill Press

ISBN:

Category: Cooking

Page: 336

View: 171

With over 200 vegetarian recipes to choose from, you’ll say yes to cruelty-free eating. Learn how to turn farm-fresh and seasonal vegetables into soups, stews, breakfasts, and even burgers year-round with handy instructions for canning, storing, and of course, serving. From profiles for each vegetable to tips and tricks on how to keep your greens greener, this is the must-have cookbook for any vegetarian or vegan. This is the perfect cookbook for anyone with dietary restrictions, with recipes that are gluten-free to low-carb, keto-friendly options and everything in-between. With recipes organized by flavor, ingredient, and more, you’re sure to find your favorite in no time.

The Italian Vegetable Cookbook

200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

Author: Michele Scicolone

Publisher: Houghton Mifflin Harcourt

ISBN:

Category: Cooking

Page: 326

View: 637

Offers simple and flavorful recipes for preparing vegetables in an Italian style, including Green Fettuccine with Spring Vegetable Ragu, Easter Swiss Chard and Cheese Pie, Rustic Fruit Focaccia and Plum Crostata. 30,000 first printing.

The Modern African Vegetable Cookbook

Author: Barbara Kimenye

Publisher: East African Publishers

ISBN:

Category: Cooking

Page: 90

View: 774

The author is better known for her children's books. Here she offers an exciting collection of affordable recipes showing new ways to service common, and not so common, vegetables. She shows how vegetables can be used in all kinds of ways: soups, accompaniments, main courses, roasts and rissoles, and salads. She also includes recipes for biscuits and cakes, pastries and bread, together with tips on equipment and weights and measures.

The Italian Vegetable Cookbook

200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

Author: Michele Scicolone

Publisher: Houghton Mifflin Harcourt

ISBN:

Category: Cooking

Page: 341

View: 611

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker. Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables—all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still more, including One-Pot “Dragged” Penne, in restaurants and adapted dishes like Romeo’s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, “Cooked Water,” makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts—Rustic Fruit Focaccia, Plum Crostata—finish the collection. “[Scicolone’s] methodology for vegetable cooking strives to extract the greatest amount of flavor and texture from every plant…Ambitious cooks will love the challenge of Scicolone’s Swiss chard and ricotta pie. Some recipes call for typical Italian flavor enhancers, such as anchovies or ­pancetta; nevertheless, vegetarians will find lots to savor here, and meat eaters will deem many of the pasta sauces perfectly satisfying. And both camps will delight in the host of rich and sweet dessert offerings.”—Boooklist

The Roasted Vegetable, Revised Edition

How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads

Author: Andrea Chesman

Publisher:

ISBN:

Category: Cooking

Page: 272

View: 168

"This is a cookbook for vegetable lovers... and vegetable haters." In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. Now with 4-color photography to whet every appetite!

Roger Verge's Vegetables in the French Style

Author: Roger Vergé

Publisher: Artisan Publishers

ISBN:

Category: Cooking

Page: 255

View: 841

Includes recipes for dishes using individual vegetables and composite dishes, such as three-vegetable quiche and all-vegetable menus

Vegetable Cookbook

Author: Paul Mayer

Publisher: Nitty Gritty Cookbook

ISBN:

Category: Cooking

Page: 179

View: 972

Provides advice on the selection and storage of vegetables, and supplies recipes for the cooking of vegetables

The Complete Vegetarian Cookbook

A Fresh Guide to Eating Well With 700 Foolproof Recipes

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN:

Category: Cooking

Page: 472

View: 227

Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

Very Veggie Family Cookbook

Delicious, easy and practical vegetarian recipes to feed the whole family

Author: Sara Ask

Publisher: Pavilion

ISBN:

Category: Cooking

Page: 144

View: 965

In a time when more and more people turn their eyes away from the meat counter and look at the vegetables on offer instead, the question of cooking for a young family raises its head. For many people this is a thorny issue, because what are you supposed to make when cooking vegetarian food for the whole family? Will everyone be satisfied and full enough? Will the children even taste it? This book contains 60 vegetarian recipes adapted for the family, divided into chapters based on the time it takes to cook them. There are recipes that take only 20 minutes on a stressful day after work, but also dishes for nights in the week when you might be able to spend a bit longer than half an hour on dinner. And recipes for the weekend that are a bit more demanding, but also a bit more luxurious. There are also recipes for finger food, good snacks, yummy desserts and lots of practical tips. This book is for anyone who is looking for vegetarian cooking inspiration. Whether the aim is for your family to do without meat now and then, or whether you already cook lots of veggie food but are bored with your old recipes. The Very Veggie Family Cookbook is a colourful, stylish, fun and large source of inspiration in your kitchen.

The Complete Italian Vegetarian Cookbook

350 Essential Recipes for Inspired Everyday Eating

Author: Jack Bishop

Publisher: University of Hawaii Press

ISBN:

Category: Cooking

Page: 568

View: 182

Includes recipes for antipasti, soups, pasta, polenta, legumes, salads, main courses, side dishes, and desserts