Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

<p><strong>The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.</strong><br /><br />We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.<br /><br />The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.<br /><br /><strong>Just a few of the 700+ recipes (based on 70+ vegetables!) you'll find inside:</strong><br /><br /><strong>CLASSICS, PERFECTED</strong><br /><br />    Best Baked Potato<br />    Skillet-Roasted Brussels Sprouts<br />    Roasted Broccoli<br />    Cauliflower Soup<br />    Foolproof Boiled Corn with Chili–Lime Salt<br /><br /><strong>FRESH TAKES</strong><br /><br />    Carrot-Habanero Dip<br />    Potato and Chorizo Tacos<br />    Whole Romanesco with Berbere and Yogurt-Tahini Sauce<br />    Stir-Fried Thai-Style Beef with Chiles and Shallots<br />    Zucchini Bread with Pistachios and Orange<br /><br /><strong>NEW FAVORITES</strong><br /><br />    Fried Fiddleheads with Lemon-Chive Dipping Sauce<br />    Nori-Crusted Salmon<br />    Fava Bean Crostini with Manchego and Pine Nuts<br />    Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce<br />    Sunchoke Chowder</p>