EatingWell Vegetables: The Essential Reference by EatingWell Magazine

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  • Green bean & tommy-toe salad

    • valbe on August 11, 2020

      This is amazingly tasty for such little effort! I used yellow beans, one garlic scape, all red tomatoes. With the white onion it looked very summery and attractive. I should have taken a photo but by the time I thought of it, it was almost all gone. Good enough for company.

  • Three sisters succotash

    • Wildappalachian on October 12, 2020

      Added sliced fresh banana peppers to the veggie medley; Also seasoned with minced garlic and a little crushed red pepper.

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  • ISBN 10 0544715284
  • ISBN 13 9780544715288
  • Published Jun 14 2016
  • Format Hardcover
  • Page Count 516
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak

EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen—as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca. 
Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.  

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