Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
Biographical Note: Christopher Kimball's Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons...
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Biographical Note: "...A full year's worth of meal inspiration and recipes, including options for roasting, baking, or stir-frying vegetables or incorporating them into salads and soups. There are also recipes for specialty condiments, like compound butters to top grilled corn or cauliflower shawarma, with substitutions as needed. As in the other Milk Street cookbooks, there are photographs of each dish that bring the recipes (like charred zucchini and tomato dip) into clear focus, but the multitude of vegetable recipes make it stand out among other Milk Street publications... cooks of all levels will appreciate the variety of vegetable dishes in this handy guide. It's an ideal complement to Milk Street: Cookish, but it can also stand on its own." -- Library JournalReview Quotes: "For much of history, most cultures around the world have treated meat as an accent to a meal, not the main event... Milk Street: Vegetables moves the supporting culinary players to the center of the plate. It's not a vegetarian cookbook; rather, it's designed as education into the art of preparing vegetables. Inspired by global pantries, the book features simple, delicious, and flavorful veg-focused recipes that span sources from Athens to Oaxaca, Cairo to Seoul, and beyond."-- Smithsonian Associates Publisher Marketing: IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:
It's never too late to get your vegetable PhD. Review Citations:
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Author: Kimball, Christopher
Publisher: Voracious
Binding: Hardcover
Pub Date: 2021-11-16
BISAC: Cooking|Specific Ingredients|Vegetables|Cooking|Courses & Dishes|General|Cooking|Essays & Narratives|Cooking|Health & Healing|General|Cooking|Individual Chefs & Restaurants|Cooking|Celebrities & Media Tie-In|Cooking|Seasonal
Weight: 4.09 lbs
ISBN: 9780316705981
ASIN: -
SKU: SP-9780316705981
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