Cook Ing Fruits and Vegetables
Featured Items
Lemons: A Country Garden Cookbook
Lemons
A Country Garden Cookbook
Hardcover      ISBN: 0002551659

Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

Glorious Roots: Recipes for Healthy, Tasty Vegetables
Glorious Roots
Recipes for Healthy, Tasty Vegetables
Paperback      ISBN: 0942361334

Glorious Roots features more than 180 recipes for roots.

Forage, Harvest, Feast: A Wild-Inspired Cuisine
Forage, Harvest, Feast
A Wild-Inspired Cuisine
Hardcover      ISBN: 1603587500

One intrepid cook's exploration of her urban terrain

In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts.

From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection.

Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.

Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Ancho and Poblano Chiles
Ancho and Poblano Chiles
2nd Edition    Paperback      ISBN: 1938288297

Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.

The Sweet Potato Lover's Cookbook: More Than 100 Ways to Enjoy One of the World's Healthiest Foods
The Sweet Potato Lover's Cookbook
More Than 100 Ways to Enjoy One of the World's Healthiest Foods
Paperback      ISBN: 1402239114

Endless Mealtime Possibilities and Spectacular Flavors

As every sweet potato lover knows, it's more than just a holiday side dish-it's one of the world's healthiest and most flavorful foods In this unique collection bursting with over one hundred recipes, you'll find easy-to-make dishes that highlight the natural and delicious flavors of this versatile vegetable.

Enjoy sweet potatoes year-round with recipes for appetizers, soups, main courses, side dishes, and even breakfasts and desserts

Tempt your taste buds with:

  • Orange Butter Sweet Potato Waffles
  • Andouille Sausage and Sweet Potato Soup
  • Sweet Potato Dumplings
  • Spiced Sweet Potato Chips
  • Candied Sweet Potatoes
  • Easy Caramel Sweet Potato Pie
  • And more

Start cooking today and you'll discover why so many people are in love with The Sweet Potato Lover's Cookbook.

Squash: A Country Garden Cookbook
Squash
A Country Garden Cookbook
Hardcover      ISBN: 0002553465
Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie: A Cookbook
Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie
A Cookbook
Hardcover      ISBN: 0451499395
Packed with vitamins and minerals, low on the glycemic index, full of healthy fiber, filling, flavorful, convenient, and easy to prepare, the sweet potato is the new "it" vegetable.

Lauded by food lovers for their delicious taste and versatility, glorified by paleo diet acolytes for their superfood status, these root veggies are winning over Americans right and left. Sweet Potatoes has 60 recipes for boldly-flavored, sweet potato--focused dishes, ranging from simple snacks to entrees, desserts, and baked goods. Also included is a glossary of different sweet potato varieties (they aren't all orange; there are white and purple ones, too), basic recipes sharing the simplest of preparations that all home cooks should know (roasting, baking, frying), and 30 full-color photographs.
Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden
Mr. Wilkinson's Vegetables
A Cookbook to Celebrate the Garden
1st Edition    Hardcover      ISBN: 157912934x
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.

Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.

The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Goug (c)s, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars.

With beautiful photography and vintage illustrations, the book is both timely and timeless.

Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables

"Matt Wilkinson makes you look at vegetables differently This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin

"I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates

"Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku

"This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry

"I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010

"This book hits home for me The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to " -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation
Vegetable Harvest: Vegetables at the Center of the Plate
Vegetable Harvest
Vegetables at the Center of the Plate
Hardcover      ISBN: 0060752440

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty--there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Cr me Fra che, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you'll be eating the best nature has to offer--fresh, flavorful produce--all year round.

Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty
Recipes from America's Small Farms
Fresh Ideas for the Season's Bounty
1st Edition    Paperback      ISBN: 0812967755

Recipes from America's Small Farms gathers the most exciting, original, and authentic recipes--using the freshest ingredients--from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture--a national organization that facilitates direct farmer-to-consumer sales of produce--will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne's), and Kevin von Klause (White Dog Caf ).

Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko's Fusion Choy with Tahini-Soy Dip give common produce exotic appeal.

The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.