SAN FRANCISCO (KCBS)— James Peterson’s award-winning cookbook is an exploration of vegetables and has undergone a major revision. Simply titled, “Vegetables”, it now contains 500 new color photographs.
He has won seven James Beard awards for his cookbooks that are executed much like his cooking; with thought and beautiful presentation.
The book from this San Diego native is divided into two parts.
Part one is the skills for preparing and cooking veggies—knife skills, methods of cooking, making salads, making some of the most beautiful gratins and casseroles.
Part two is the veggies themselves, from amaranth to zucchini.
KCBS Food and Wine Editor Narsai David:
I immediately turned to that second half because it’s really kind of fun to be able to just say, what should I do with this celery root, or how about a new idea with zucchini? Somehow I never would have imagined cooking carrots and tomatoes together.
The pictures of making stews, soups, pasta, gnocchi, risotto, and pureed vegetables will make you want to start making things in the kitchen.
Just turn to a specific vegetable, and there are all kinds of ideas and inspiration.
This absolutely marvelous book is published by 10-Speed Press.
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