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Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells

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Notes about this book

Notes about Recipes in this book

  • Tomato gazpacho

    • Maura on July 26, 2014

      You can really throw anything in and takes no time, one of my favorites

  • Asparagus braised with fresh rosemary and bay leaves

    • twoyolks on May 16, 2016

      This was simply alright. The rosemary and bay leaves don't really add any flavor to the asparagus. The cooking technique doesn't brown the asparagus enough to make them particularly good.

  • Potato gratin from the Savoy

    • Rinshin on January 10, 2015

      I like the idea of using chicken stock in place of milk or cream. However, the timing was about 10-15 min off with half the recipe. By 50 min at 450F, it was almost crunchy on the top. The taste is very good and actually brought out the real taste of potatoes without smothering with dairy. The use of nutmeg was perfect for this recipe.

    • twoyolks on November 13, 2014

      This gratin has the richness and depth of flavor of a gratin while being much lighter and healthier.

  • Creamy polenta with a poached egg

    • sfcarole on July 13, 2012

      This is vastly improved using regular polenta rather than instant polenta.

    • spharo00 on April 18, 2012

      This is one of my go-to meals. The polenta is so creamy and delicious, and the poached egg really takes it to the next level. I will gladly eat this year-round, but it really is special on those cold winter nights when you need a little extra warmth to fight the chill.

  • Tomato-quinoa bread

    • sfcarole on July 13, 2012

      The V-8 juice gives this bread an unbelievable color. It would be a nice addition to a mixed bread basket.

  • Sea scallops on a bed of leeks

    • karenmunca on October 31, 2010

      No leeks at the market. So, I substituted fennel and sweet onion - both sliced very thin and cooked for 30 minutes with white wine, sherry vinegar and the herbs. Worked well.

  • Potato-chive waffles with smoked salmon, capers, and crème fraîche

    • MVitek on June 03, 2011

      Nice presentation and very tasty.

  • Steamed, creamy cabbage

    • twoyolks on November 18, 2015

      This has a nice, mild flavor. The cream and lemon juice dressing compliment the cabbage well. I got a lot less grated cabbage than called for based on the weight of the cabbage I used.

  • Zucchini purée

    • twoyolks on July 16, 2014

      This has the taste and appearance of baby food. It's not terrible but I would've preferred the zucchini, after it was cooked, before it was pureed.

  • Tuna strips with Espelette pepper

    • twoyolks on January 26, 2014

      The pepper completely overwhelmed the the tuna.

  • Chunky fresh tomato sauce

    • br22 on September 06, 2014

      This was a waste of beautiful tomatoes. Prepared per the recipe it ended up tasting like very salty, thin tomato soup. Can't imagine saucing anything with this salty, soupy liquid.

  • Avocado and crab "ravioli"

    • BlytheSpirit on November 28, 2013

      I made this as a first course for company. I needed something light, sophisticated and flavorful and this fit the bill perfectly. Was able to prepare the chopped chives and citrus zest/juice ahead of time and with cooked prepared crab from the butcher, this was assembled in minutes. Did not have almond oil so used a drizzle of the suggested alternative, EVOO. I think a scant teaspoon of mayo would also work well. Next time, I'd like to try with the called-for almond oil as the olive oil was not quite right with the other flavors. Nevertheless, a great first course. The crab from my butcher was not entirely shell-free - I will remember to check it for myself in future. This recipe is available online in a number of places.

  • Cumin-scented chickpeas with roasted eggplant and rustic tomato sauce

    • br22 on July 26, 2014

      Though I used organic tomatoes and eggplant from the Farmer's Market, this should have been more flavorful. The flavors, though subtle, blended very nicely. Adding one more herb such as fresh basil or mint would likely do the trick.

  • Broccoli purée with a hint of mint

    • Bloominanglophile on November 05, 2013

      I didn't like this at all. It is possible that my broccoli wasn't the freshest and didn't steam down enough to result in a puree--I ended up with a hache instead. I also felt that cream was missing from this recipe, IMHO.

  • The red and the gold: grated beet salad

    • MVitek on June 03, 2011

      Very good. I usually don't bother using 2 colors of beets.

  • Le Kaiku's tuna, chive, and shallot tartare

    • sfcarole on July 08, 2012

      I thought this tuna tartare needed a little something extra, so I added 1/4 tsp. of sesame oil. Half this recipe easily serves 4 people unless it's your main course.

  • Steamed leeks in mustard and caper vinaigrette

    • lorloff on October 04, 2014

      Really delicious easy to make and great this will become a weeknight regular

  • Swiss chard leaf purée with bacon La Beaugravière

    • twoyolks on May 11, 2015

      I made a quarter recipe with one bunch of Swiss chard. I needed to add quite a bit more cream and chicken stock to turn the Swiss chard into a puree. The flavor of the puree was strongly vegetal but the bacon helped to cut that a bit.

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Reviews about this book

  • New York Times

    While there are recipes for fish and meat, including a garlic-rich seven-hour leg of lamb so tender I ate mine with a spoon, the reason for buying this book - and buy it you should - is the vegetables

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0060752440
  • ISBN 13 9780060752446
  • Published Apr 01 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Morrow Cookbooks
  • Imprint Morrow Cookbooks

Publishers Text

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 Crème Fraîche, 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.



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