Vegetables Unleashed: A Cookbook by José Andrés and Matt Goulding

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Notes about Recipes in this book

  • Classic gazpacho

    • TrishaCP on July 07, 2019

      This was a very nice gazpacho- though I did tweak it a bit. I skipped the black pepper (just no for me in gazpacho) and I cut the sherry in half (I’ve never added it to gazpacho before- so I was hesitant, especially since I only had fino sherry). I used only about half of the olive oil and the gazpacho still had a very nice mouthfeel and rich taste. This makes a huge amount so would be good for a family dinner.

  • Miso-roasted asparagus

    • twoyolks on April 23, 2020

      For me, the miso completely overwhelmed the asparagus. I think this could be a great recipe but not with the amount of miso called for.

  • Stupid-easy, stupid-delicious roasted broccoli

    • twoyolks on May 29, 2020

      This was good but I missed the extra caramelization from roasting broccoli spread out instead of packed together.

  • Vegan allioli

    • twoyolks on June 08, 2020

      This is really easy to make and tastes very good. It's virtually indistinguishable from non-vegan aioli. It may actually be a bit better.

    • Yildiz100 on July 24, 2020

      Amazing texture. Next time I will use at least some neutral oil. With evoo it was very bitter.

  • Batatas bravas

    • Yildiz100 on June 21, 2019

      I made just the bravas sauce, substituting a can of tomatoes that I pureed for the fresh grated ones, and used my own aioli recipe rather than attempting the book's recipe for vegan aioli. Quite good, but remove the bay leaf as soon as you take the sauce off the heat, otherwise it continues to infuse and gets too prominent. I might try with a bit more pimenton or vinegar next time.

  • Sweet potato sundaes

    • Yildiz100 on August 10, 2019

      This is weirdly delicious! I didn't have honey on hand this time, will try it next time. The salt is important - be a little more generous with it next time.

  • Mushroom orzo risotto

    • Yildiz100 on August 14, 2019

      Unlike a lot of "orzotto" recipes this one uses full on risotto making technique, with all the stirring, and it works nicely. It uses 2 ounces of dried porcini to flavor the liquid which is crazy expensive in my area, so I used half as much and still got flavorful results. The final result was delicious, but I could have used more mushrooms. Next time I will try maybe 2/3 lb of mushrooms.

  • Castillian garlic soup (Sopa de ajo)

    • Yildiz100 on September 15, 2019

      3 tbsp. of oil to 4 cups of broth makes a soup with a very oily mouthfeel. The soup didn't thicken very much.

  • Melon gazpacho

    • Yildiz100 on July 03, 2019

      Good! Sherry vinegar was a bit too strong though. Start with half as much next time. Also note, I strained the gazpacho.

  • Cherry gazpacho

    • Yildiz100 on June 21, 2019

      Don't make the same mistake as I did: don't miss the ingredients a few pages earlier (170) which are base ingredients for all of the gazpacho variations on page 173. I don't think I will repeat this one the correct way as the cherry flavor was not really identifiable.

  • Tichi's zucchini soup

    • Yildiz100 on September 08, 2019

      Nice flavor but kind of a chalky texture that I don't care for.

  • Austin Grill corn soup

    • Yildiz100 on July 11, 2019

      Even with the optional extra 1/4 milk this is thicker and chunkier than anything I could call "soup". However, with a little extra cheese and tortilla chips for dipping (one of his serving suggestions) this is an excellent dip.

  • Tomato tart

    • doriander on May 24, 2020

      Vegan puff pastry works like a charm.

  • Nori taco fiesta

    • HannahBee on August 24, 2019

      Good college student food

  • Little gems with warm garlic dressing

    • HannahBee on August 24, 2019

      Very good summer salad

  • Corn cakes à la Irma Rombauer

    • HannahBee on August 24, 2019

      These are good.

  • Fried eggplants with honey (Berenjenas con miel)

    • HannahBee on August 24, 2019

      Surprisingly good.

  • Sushi rice

    • HannahBee on August 24, 2019

      Great sushi rice recipe

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  • ISBN 10 0062668382
  • ISBN 13 9780062668387
  • Linked ISBNs
  • Published May 28 2019
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Anthony Bourdain/Ecco

Publishers Text

From world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables

From the endlessly inventive imagination of star Spanish-American chef José Andrés, Vegetables Unleashed is a new manifesto that will transform how we think about—and eat—the vegetables we thought we knew.

Andrés is famous for embracing life with zeal—and for his belief that vegetables can save the world. Showing us how to transpose the varied flavors of a global pantry onto ingredients we may have written off as bland and uninspiring, Vegetables Unleashed showcases Andrés’s wide-ranging vision and international flair.

With recipes highlighting everything from the lusciousness of the Beefsteak Tomato Sandwich to the acidic crunch of Brussels Sprouts Afelia to the golden crispness of a quesadilla with squash blossoms, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship to the plant kingdom.

Filled with infectious enthusiasm and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way, one that is not only better for the planet, but is also satisfyingly flavorful and unexpected.

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