Vegetable Love: Vegetables Delicious, Alone with Pasta, Seafood, Poultry, Meat and More by Barbara Kafka and Christopher Styler

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Notes about this book

  • Eat Your Books

    2006 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Cauliflower stew with lamb

    • unrealmeal on March 13, 2011

      1. Pearl onions are a waste here. They get lost in the stew, and they're kind of a pain in the rear to peel and trim. Next time I'd probably just use a white onion cut into 1" pieces. 2. Deliciously lamby. 3. Stick with a medium sized cauliflower, or it will overwhelm everything and turn into a cauliflower gruel more than a balanced stew.

  • Fettuccine with wild asparagus and ramps

    • Breadcrumbs on April 08, 2012

      p. 161 So few ingredients yet such a fresh, flavourful fantastic dish. The first ramps of the season inspired this dinner that comes together in no time. I stuck to the recipe as set out in the book but did need a little extra evoo to adequately coat the pasta. This was truly scrumptious and exceeded our expectations. I’d highly recommend it. Photos here: http://chowhound.chow.com/topics/843065#7263205

  • Mildly cardamom cabbage

    • wester on February 15, 2019

      This had an excellent balance of bitter, creamy, salty, acidic and sweet (roughly in that order). I'm not sure the cardamom really adds anything though. Roasting time is slightly too long - I halved the second roasting.

  • Venetian rice with peas

    • wester on July 28, 2019

      Tweaked too much to give a rating but the basic combination of flavors and textures is excellent.

  • Pickled jalapeno peppers

  • Shrimp and asparagus with sorrel

    • Avocet on May 26, 2020

      This was rather bland and uninteresting. Not worth making again.

  • Sorrel soup with potato

    • Jiggalicious on September 10, 2012

      Like liquid crack. I bought the sorrel at the farmer's market, and prepared this soup. I ate it with Hatch Green Chile Rabbit Rillete from Dai Due on sourdough toast. Fantastic. I can't wait for sorrel to be in season again so I can eat this again!

  • Peas with mint

    • hillsboroks on June 17, 2020

      Sometimes simple is the best. This easy method of preparing fresh picked garden peas let the peas and their fresh spring flavor really shine. We savored every bite.

  • Green goddess dressing

    • amoule on July 15, 2014

      This also calls for a cup of sour cream, in addition to the ingredients listed here.

  • Hot-and-sweet pepper jelly

    • amoule on April 01, 2015

      pg. 67

  • Creamy potato salad

    • amoule on July 03, 2014

      I have not tried this but I notice that it calls for 2.5 pounds of potatoes to 4 cups of mayonnaise (a full quart)! It also uses 10 eggs.

  • Orange glazed beets

    • vikingcook on February 15, 2017

      This is easy and delicious. I cooked the beets in my pressure cooker a few days ahead and then prepared this dish in minutes. My husband said these are the best beets he's ever eaten. I think even kids would like these!

  • Penne with dandelion greens and garlic

    • mjes on September 16, 2021

      I am very fond of the quick pasta dishes without sauces. They make the perfect late-night snack as well as fitting into one's regular meals. In this recipe, the flavor of the dandelion greens predominates supported by garlic and red pepper, not over powered by them. Recommend.

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Reviews about this book

  • Kitchn

    This is one of those books that concentrates on the vegetable more than the vegetarianism...The chapters are broken into vegetables by region...

    Full review
  • ISBN 10 1579651682
  • ISBN 13 9781579651688
  • Published Nov 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

2006 IACP Award Winner: Single Subject Category!


Barbara Kafka has been shaping the way America cooks for three decades. She's doing it again.


With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook's ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthmum leaf--even stretching the definition to include potatoes, mushrooms, and avocadoes just because she's crazy mad for them.

Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining.


Kafka's book within a book--an at-a-glance, we've-done-all-the-work-for-you Cook's Guide--provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.

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