Williams-Sonoma Collection: Vegetable
A medley of spring mushrooms roasted with garlic and pine nuts. Grilled summer corn on the cob with chile-lime butter. Saut©ed shallots in a velvety red wine sauce. What compares to the flavor of seasonal vegetables picked and cooked at their peak of ripeness? <br> Williams-Sonoma Collection <I>Vegetable</I> offers more than 40 recipes, organized by season to assist you in selecting the perfect vegetable dishes to serve year-round. Whether you are in search of a delicious way to make fava beans in the springtime or need a savory preparation for carrots when cold weather arrives, in these pages you'll find a recipe that brings out the best in vegetables for any occasion. A chapter of hearty main dishes will inspire you to make vegetables the star of your dinner table, while a selection of classics -- including a delightfully rich potato gratin -- completes the collection. <br> Full-color photographs of each recipe make it easy to choose which to prepare, and each dish is accompanied by a photographic side note that highlights a cooking technique or ingredient, making <I>Vegetable</I> more than a simple collection of recipes. A comprehensive basics section and glossary fill in all you need to know to create an enticing combination of flavors, textures, and colors the next time you prepare vegetables. <br> Fresh, crisp, and bursting with color and flavor, vegetables embody the changing of the seasons more than any other food. From tender spring peas to rich, creamy-textured winter squash, we look forward to their arrival in the market year after year. <br> Williams-Sonoma Collection <I>Vegetable</I> offers more than 40 delicious recipes, including both the classics and fresh new ideas. In these pages, you'll find versatile vegetable dishes for every season and every occasion -- from a late summer lunch to a midwinter dinner party. This vibrantly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.