V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini by Michael Anthony

  • Prepping globe artichokes (page 11)

    from V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini V Is for Vegetables by Michael Anthony

    • Categories: How to...
    • Ingredients: globe artichokes
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Michael's borscht

    • mharriman on October 26, 2017

      A good, healthy and hearty vegetable soup but needed some tweaking. It calls for two whole onions (red and white) plus a shallot. I thought that was overkill,and my onions were pretty large, so I used half of a red and half of a white onion, and one small shallot. My husband and I also thought the five tablespoons of red wine vinegar made the soup a bit too vinegary for our taste. I would cut it to three T next time and do some tasting as the soup simmers, and add a bit more if needed. There are more beets and other veggies than liquid, so it comes off more as a vegetarian stew than a soup. Worth a second try.

  • Roasted Brussels sprouts with maple syrup

    • mharriman on October 10, 2022

      We loved the subtle flavor of maple syrup added at the end of cooking. This was a straightforward recipe and easy to make side dish. Link broken. I made it from my print cookbook.

  • Roasted carrots with spiced nuts (or King Tut's carrots)

    • mharriman on December 13, 2019

      Superb. My husband was raving about these even after dinner. We loved the sweet and savory combination of honey and vinegar combined with the nuts and seeds with the roasted carrots. This is a wonderful side dish or good on its own. Almost like eating dessert. Update: made as a vegetable side Christmas dinner 2019. This was the favorite of all of them. Definitely repeat!

  • Kale soup with potatoes and leeks

    • mharriman on July 31, 2019

      My husband and I aren’t kale lovers, but like to eat healthy when possible. Since the author noted this recipe was reminiscent of vichyssoise, I thought I’d give it a try. The potatoes do stand out, making the kale secondary in flavor. We liked the outcome very much, especially with a goat cheese and French bread accompaniment. This was an easy and quick cooking soup with very few ingredients. I will definitely make this again for a light dinner or lunch. My only quibble is the amount of kale called for: half a bunch. Depending on the store and produce department, kale bunch sizes and quantities vary widely and by season where I live. I bought a bunch yesterday that was huge and used half of it. The soup turned out nicely but it would have been helpful to have a measurement to work with.

  • Walnut mashed potatoes

    • mharriman on March 20, 2020

      This was just okay - pretty bland, actually. I made it to go with a Giada De Laurentiis turkey meatloaf (with sun dried tomatoes, feta cheese) recipe that my husband and I love. The meatloaf, thankfully, was awesome. Won’t repeat the mashed potato recipe.

  • Spinach and garlic puree with scallops

    • mharriman on August 03, 2019

      Delicious. The spinach and garlic purée change the flavor of the scallops to a more mellow bite. My husband and I loved this dish. It was a bit time consuming. I made the garlic purée earlier in the day and took time to stem my 8 cups of baby spinach leaves earlier as well so the final prep and cooking time was reduced to about 30 minutes just before dinner. The presentation is as beautiful as the depicted photo. This went well with a watermelon salad.

  • Garlic puree

    • mharriman on August 03, 2019

      Easy to prepare and more flavorful than store bought.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0316373354
  • ISBN 13 9780316373357
  • Published Oct 27 2015
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home.

Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.

V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too.

V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.

Other cookbooks by this author