Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes by James Peterson

  • Broccoli rabe with olive oil and garlic

    from Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes Vegetables, Revised by James Peterson

    • Categories: Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: broccoli rabe; garlic
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Notes about Recipes in this book

  • Cream of beet soup

    • twoyolks on October 05, 2016

      This was the best pureed beet soup I've made. The earthiness of the beets is there but it's tempered by the milk. I used 2/3 white chicken stock and 1/3 whole milk. I also added about a tablespoon of sherry vinegar which brightened the soup as a whole. I didn't add any extra cream because it was creamy enough already.

  • Beet and walnut salad

    • lkgrover on April 19, 2023

      I enjoyed the walnut crunch mixed with the soft beets. Remember to wear an apron and be careful of long sleeves when working with beets!

  • Broccolini with pancetta, anchovies, and raisins

    • lkgrover on July 25, 2024

      Loved the blend of sweet & salty in this broccolini side dish.

  • Cucumber and yogurt salad

    • lkgrover on August 09, 2017

      A simple cucumber salad, with ingredients I normally have. The yogurt makes it a cool complement to a spicy main dish. (I used plain Greek yogurt.)

  • Grilled eggplant

    • twoyolks on July 15, 2020

      Simply grilled eggplant. Decent enough, but nothing special.

  • Mashed potatoes

    • lkgrover on November 16, 2017

      Simple recipe for basic mashed potatoes; I made as written to accompany a chicken casserole.

  • Swiss chard with garlic and anchovies

    • lkgrover on May 26, 2017

      Delicious & easy chard side dish.

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Reviews about this book

  • Huffington Post

    Thirty vegetables have been added, along with 50 recipes, as well as extensive color photography which places an emphasis on technique. A very useful update.

    Full review

  • Serious Eats

    For cooks strapped for time, he offers quick-cooking, simple recipes complete with tips on how to make even a 20 minute dinner taste its best. For others who may want to try more intricate cooking...

    Full review

  • Oregonian

    Peterson dives deep into the details of the techniques, sadly at the expense of the excellent photography, which is mostly the size of postage stamps.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607742055
  • ISBN 13 9781607742050
  • Published Mar 27 2012
  • Format eBook
  • Page Count 400
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars.

Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use.

Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in the Cabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. The Baked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same!

So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweet Broccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.

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