Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes
Format: PDF / Kindle (mobi) / ePub
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 with Vegetables, 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 the Cabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. The Baked 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-sweet Broccolini 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.
potatoes is so fragile. Because their skin is so thin and delicate, new potatoes can be steamed or gently simmered whole—each guest need only crush the hot potato with the back of a fork and sprinkle it with olive oil or smear it with a pat of butter. KEEPING POTATOES WHITE Any of us who has peeled a potato and let it sit for a few minutes in the open air has seen its color turn to a depressing gray. This color change is the result of a complicated enzymatic process (oxidation) and
vaguely related to cabbage. Some cooks are frightened of bacon because of its fat, but because bacon has such a full flavor, you’ll need very little. I like to serve this dish in the late fall with roasted meats. It makes a great accompaniment to the Thanksgiving turkey. MAKES 6 TO 8 SIDE-DISH SERVINGS 1½ pounds loose Brussels sprouts, or 2 (10-ounce) packages, trimmed 2 thin-cut slices bacon, finely chopped Salt and freshly ground black pepper If the Brussels sprouts are ¾ inch wide or
pepper. Taste the carrots and toss them with the sugar if you think they need to be sweeter. Serve with other vegetables as part of a crudité platter. VARIATIONS: GRATED CARROTS WITH CELERY. Remove the string from 2 celery stalks with a vegetable peeler or paring knife and cut the stalk into ¼-inch cubes. Toss with the carrots as above. Grate carrots vertically against a box grater with small teeth. GRATED CARROTS WITH RAISINS AND PINE NUTS. Soak 2 tablespoons golden raisins in 1 tablespoon
about one evening when I had set out to make polenta with mushrooms but decided to use fresh corn instead. MAKES 4 SIDE-DISH SERVINGS ½ cup (about ¾ ounce) dried porcini mushroom slices 1 (⅛-inch-thick) slice prosciutto, including the fat around the edges 1 tablespoon unsalted butter (optional) 1 small onion, minced 1 teaspoon finely chopped fresh marjoram or thyme, or ½ teaspoon dried 2 cups corn (kernels from 5 plump ears) ¼ cup water, plus more as needed Salt and freshly ground black
Parmigiano-Reggiano cheese. Fennel’s subtle flavor and refreshing crunch make it easy to combine with other ingredients to come up with interesting improvised salads. It’s great with potatoes, mushrooms, thinly sliced raw artichokes, baby leafy greens, and even truffles. Fennel Salad with Shaved Parmesan Even without the Parmesan cheese, this salad makes a crunchy and refreshing first course. Use the best olive oil you can find. Shave the cheese off a big chunk with a paring knife or