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Eat Your Vegetables by Arthur Potts Dawson

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Notes about this book

  • Breadcrumbs on August 21, 2013

    LEEK, SCALLION & POTATO GRATIN – p. 163 Step aside scalloped potatoes, there’s a new potato dish in town and I’m sorry to say it has you beat…in spades! With all these ingredients currently in season and abundance I simply couldn’t resist this sensational-sounding dish. I used red and yellow fleshed fingerling potatoes and their creamy, earthy flavours were further enhanced by the sweetness of the leeks, scallions and garlic-infused white wine cream sauce. I simply can’t imagine a more perfect, decadent tasting potato dish. We served this with grilled filets. This will be a staple from now on and I can’t wait to serve it to company. Wonderful recipe. Photos here: http://chowhound.chow.com/topics/876223#8276923

  • Breadcrumbs on August 21, 2013

    ASPARAGUS AL FORNO WITH CHERRY TOMATOES & BASIL p. 128 – I’ve roasted asparagus before and I roast tomatoes all the time but for some reason, I’d never thought to combine the two. Genius, especially with roughly chopped basil and some garlic added to the mix. What emerged from the oven was a sensational looking and tasting dish. Still life on a sheet pan. Outstanding dish well worth repeating. Photos here: http://chowhound.chow.com/topics/876223#8276923

  • Breadcrumbs on July 17, 2013

    FENNEL AND POTATOES AL FORNO - p. 114 – Simple and delicious this dish is a must repeat! I halved the recipe to ensure the veggies roasted vs steamed on my half sheet pan. The shallots were an excellent addition to the mix. Raw, the veggies looked like a still-life on their parchment canvas. A beautiful and delicious dish. Photos here: http://chowhound.chow.com/topics/908743#8195435

  • Breadcrumbs on July 17, 2013

    SHRIMP IN POTATO VESTS - p. 44 – An outstanding way to prepare and enjoy shrimp. This recipe immediately caught my eye when I first opened this book. A bit fussy to prepare but the flavours make the effort all worthwhile. The trick is slicing the potato thick enough that it won’t tear when pierced with your skewers but thin enough that it’s malleable enough to wrap around the shrimp. My issue was compounded by using massive, Extra Colossal shrimp. The only other challenge with the dish is to get nice colour on the shrimp. In the end I removed them from the skewers to ensure even browning. This may be less of an issue with smaller shrimp. Would definitely make this again as the combination of flavours and textures were a revelation. Recipe not clear on whether the cornstarch wash goes in or outside so in the end, I basted both sides. Recipe makes farm more wash than necessary. Could be halved with no issue. Photos here: http://chowhound.chow.com/topics/908743#8195435

  • Breadcrumbs on May 20, 2013

    DEVILICIOUS POTATOES WITH FRESH CHILI & CAPERS – p. 50 I love mayo-free potato salads and this version was a revelation. We loved the salty heat of the caper/chili combo and the simplicity of the evoo allowed the earthy creaminess of the potato to shine through as well. Another plus is the speed at which this all comes together. A terrific salad that we’ll definitely make again and again. I used red-skinned, yellow-fleshed baby potatoes and didn’t bother skinning them. While my salad wasn’t as pretty as the one in the book, I’m confident it was just as delicious. Photos here: http://chowhound.chow.com/topics/902560#8085532

  • Breadcrumbs on May 20, 2013

    I purchased this book after a recommendation from The Good Egg in Toronto and was immediately charmed by the interesting, innovative and enticing veggie-centric recipes. Not a Vegetarian book but almost a Vegetarian book with mostly meatless meals. I was even more excited by this than Ottolenghi because of the variety of cuisines it covers. This may become my summer cookbook for 2013 with so many recipes that appeal. EDITING MY ORIGINAL NOTE TO ADD: I have posted a full, lengthy review of this book on Chowhound here: http://chowhound.chow.com/topics/876223#8276923 Also, worth noting that the Arthur Potts Dawson is now Head Chef at a new JO restaurant in London called Jamie Oliver's Diner.

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  • ISBN 10 184533678X
  • ISBN 13 9781845336783
  • Published Aug 01 2012
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley
  • Imprint Mitchell Beazley

Publishers Text

Eat Your Vegetables answers the call to eat more vegetables and less meat, offering everything you need to take your veggies from accompaniment to center stage. This isn't about being vegetarian, this isn't a vegetarian cookbook, it's a new way of life.

Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to eat more vegetables, every day. From knowing your vegetables, and what to eat when, we've got everything covered from potato and cucumber salad and bruschetta, 3 ways to gratin dauphinoise and hot samphire salad, all arranged by vegetable in an easy-to-use format.



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Eat Your Vegetables

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