Vegetables Revised
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Vegetables Revised
Author | : James Peterson |
Publsiher | : Ten Speed Press |
Total Pages | : 400 |
Release | : 2012-03-27 |
Genre | : Cooking |
ISBN | : 9781607742050 |
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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.
Six Seasons
Author | : Joshua McFadden |
Publsiher | : Artisan Books |
Total Pages | : 401 |
Release | : 2017-05-02 |
Genre | : Cooking |
ISBN | : 9781579656317 |
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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.
Vegetables Revised
Author | : James Peterson |
Publsiher | : Random House Digital, Inc. |
Total Pages | : 402 |
Release | : 2012 |
Genre | : Cooking |
ISBN | : 9781607740261 |
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Features entries on buying, storing, and preparing a wide range of vegetable varieties, as well as international recipes, including both vegetarian and meat dishes.
Commercial Vegetables for Fresh Market Acreage Production Value Revised Estimates
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 692 |
Release | : 1951 |
Genre | : Vegetable gardening |
ISBN | : UIUC:30112064881227 |
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Vegetables for Processing Acreage Production Value by States Revised Estimates
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 52 |
Release | : 1972 |
Genre | : Vegetable trade |
ISBN | : UVA:X030377854 |
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Vegetables for Fresh Market
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 164 |
Release | : 1961 |
Genre | : Vegetable trade |
ISBN | : UCSC:32106014618398 |
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Vegetables for Fresh Market Acreage Production and Value
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 148 |
Release | : 1971 |
Genre | : Vegetable gardening |
ISBN | : IND:30000118357296 |
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Grow Your Own Vegetables
Author | : Joy Larkcom |
Publsiher | : Frances Lincoln |
Total Pages | : 384 |
Release | : 2013-04-04 |
Genre | : Gardening |
ISBN | : 9781781011348 |
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This revised, updated and expanded edition Joy Larkcom's classic guide to growing your own vegetables contains everything you need to know to create a highly-productive vegetable plot. It covers every aspect of vegetable gardening, including preparing soil; manures, composts and fertilizers; growing techniques; protection; pests, diseases and weeds; and making good use of space. The second half of the book provides cultivation information for over 100 vegetables, including site and soil requirements, cultivation, pests and diseases, and cultivars.