V Is for Vegetables : Inspired Recipes and Techniques for Home Cooks - from Artichokes to Zucchini

James Beard Award winner for Vegetable-Based Cooking ONE OF THE BEST COOKBOOKS OF THE YEARThe Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens. V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too. V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike. If you are ready to speak the language of vegetables, Anthony helps you take the next step in the evolution of American food. He explains simple ideas and techniques that will elevate the produce you bring home into the most exciting dishes you've ever prepared. From vegetable purees and shaved raw vegetables to gratins, stews and sautéed greens, you'll never look at the farmers' market the same again.;Artichokes -- Asparagus -- Avocado -- Beans -- Beets -- Bok Choy -- Broccoli -- Brussels Sprouts -- Cabbage -- Carrots -- Cauliflower -- Celery -- Celery Root -- Chickpeas -- Collard Greens -- Corn -- Cucumbers -- Daikon -- Eggplant -- Escarole -- Fava Beans -- Fennel -- Garlic -- Ginger -- Herbs -- Horseradish -- Iceberg Lettuce -- Jerusalem Artichokes -- Kale -- Kohlrabi -- Leeks -- Mushrooms -- Nettles -- Nuts -- Okra -- Onions -- Parsnips -- Peas -- Peppers -- Potatoes -- Quince -- Radishes -- Ramps -- Rhubarb -- Rutabaga -- Salsify -- Scallions -- Shallots -- Spinach -- Swiss Chard -- Tatsoi -- Tomatillo -- Tomatoes -- Turnips -- Upland Cress -- Vidalia Onions -- Watermelon Radish -- Winter Squash -- Extra Virgin Olive Oil -- Yams -- Zucchini.;"One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home."--Provided by Amazon.com. One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens. V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sauted greens over a bowl of grains, and veggies with meat and fish, too. V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike. James Beard Award winner for Vegetable-Based Cooking ONE OF THE BEST COOKBOOKS OF THE YEAR The Atlantic , Cooking Light , Chicago Tribune , The Daily Meal , Food + Wine , Food Republic , Los Angeles Times , Newsday , NPR , Washington Post One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a... Cooking / Vegetarian & Vegan