Vegetables, Revised

Hardcover $35.00

Mar 27, 2012 | 400 Pages

Ebook $18.99

Mar 27, 2012 | 400 Pages

  • Hardcover $35.00

    Mar 27, 2012 | 400 Pages

  • Ebook $18.99

    Mar 27, 2012 | 400 Pages


 Praise for James Peterson:

“The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.”
—KQED Bay Area Bites, 4/9/12

“A farmer’s market field guide.”
—, Guy Gourmet
“Peterson’s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books.”
Publishers Weekly 
“What I admire about Peterson’s work is the way he makes the chef’s knowledge so clear and accessible to the home cook.” 
—Michael Ruhlman, author of The Elements of Cooking 
“Some cookbooks help you get dinner on the table tonight. [Petersons’] help you become a better cook for the rest of your life-—every recipe teaches you something fundamental.”
O Magazine  
“It will soon be said—if it hasn’t already—that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books.”
—Peter Reinhart, author of Peter Reinhart’s Artisan Breads Every Day  
“Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen.”
—Bonnie Stern, founder of Bonnie Stern Cooking School

Table Of Contents

Introduction   vi
Part I  1
Skills for Preparing and Cooking Vegetables
Knife skills   2
Methods of Cooking   9
Making Salads   37
Making Gratins and Casseroles   51
Making Stews   56
Making Soups   63
Making pasta, Gnocchi, and Risottos   80
Making Pureed Vegetables   90
Part II
The Vegetables: A to Z

appendix   360
Butters and Sauces
Broths and Concentrated broths
Index   378
Acknowledgments   391

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