Free PDF Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes, by America's Test Kitchen
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Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes, by America's Test Kitchen
Free PDF Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes, by America's Test Kitchen
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Review
"The team at Cook’s Illustrated magazine and America's Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."--Booklist STARRED Review"This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."--Publisher's Weekly
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About the Author
America's Test Kitchen is well-known for its top-rated television shows, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Hardcover: 544 pages
Publisher: America's Test Kitchen; Illustrated edition (March 5, 2019)
Language: English
ISBN-10: 1945256737
ISBN-13: 978-1945256738
Product Dimensions:
9.1 x 1.3 x 10.7 inches
Shipping Weight: 4.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
19 customer reviews
Amazon Best Sellers Rank:
#418 in Books (See Top 100 in Books)
Just received this book today. While I am generally a fan of Cook's Illustrated I was disappointed to see that they opted for quite small and pale type in order to include the 700+ recipes promised within. And some paragraphs are italicized which makes the type even paler and harder to read. Deciding how useful this book will be to us when it is such a challenge to read!
I bought this book with plans to try new vegetables and ways to cook familiar ones. The book is full of info and recipes, my problem is that the print is so small that it is difficult to have the book on the counter and actually keep track of the recipe. Readers on, readers off. I am going to have to do some thinking about whether to keep or return.
It really wasn’t what I was hoping for. I haven’t tried any recipes yet and there are some that sound interesting enough to try but was hoping more for more weekday dishes I could use as sides for the family. Maybe some more kid friendly recipes along with one for the adults to enjoy.
I implicitly trust Cooks Illustrated/America's Test Kitchen to deliver great results and this is exactly the cookbook I hoped it would be.They teach you basic prep and cooking techniques for various veggies and they also include recipes for stews, stir-fries, etc. that feature the vegetable.I can't wait to hit the farmers market this weekend to buy whatever is fresh and in-season and then come back home to dive into this cookbook.
We have all sorts of cookbooks, but this one stands out for recipes that showcase veggies and don't she away from meat an dairy ingredients to show them at their best. I second some favorites with the basics (green bean almondeene) and lots of new recipes to try, too. Very excited to turn more pages and see if celery root isn't better then I realized.
I love Cooks Illustrated cookbooks. Out of the thousands of cookbooks I own, they are really the best. Well researched, well tested, they almost never waste your time or ingredients, like recipes found on the Internet often do. This book has over 700 vegetable recipes. It is very easy to get into the rut of focusing on a meat dish, and having the same handful of tired vegetable side dishes, that people get tired of eating. Even restaurants give little thought about cooking vegetables.This is a vegetable cook book, as opposed to vegetarian. So there is meat in some of the dishes. There are excellent ‘how to’ illustrations throughout, and photos, but not all of the recipes have photographs. The ‘why this recipe works’ sections are great additions to the recipe. The recipes are well laid out, and the font is easy to read. The book design is nice, I do prefer one recipe to a page and not have to turn the page once my hands are icky from cutting things up. But the book would have been very large had they done that, as it is it’s a big book. The book is arranged alphabetically by vegetables. I have several other vegetable cookbooks that follow this same arrangement. If you have all the Asparagus or carrot recipes together, when you are in a hurry and don’t have time to look through the book, you can pick one vegetable and find a way to cook it. Most of the recipes still seem geared toward side dishes, not main meals made of largely vegetables. There are however main dishes in the book that can themselves be the center of the meal. Like Asparagus Goat Cheese Tart, Ultimate Vegetarian Chili, Chile’s Rellenos, and Roasted Corn and Poblano Chowder. I think Jerk Chicken (as excited as my husband got with the photo), Lamb Pita Sandwiches, and Rack of Lamb with a Mint relish are really meat dishes with very minimal vegetables. I have been battling illness for some time, and I suppose at this point, I would love to see more complex vegetable dishes, that feature several vegetables, not just 1, that I can eat as a main meal. There are some in here, but that’s where the books arrangement falls short. Because if you want some sort of tasty casserole stew, or soup with several vegetables, which section is it in? There is a cake in the carrot section.... I did find Vegetable Pot Pie, and Root Vegetable Gratin, in the Kohlrabi, Rutabagas, and Turnips section. Most of the recipes do have many spices and herbs, etc. so they are never bland and boring.I like the recipes in here, but I do wish there had been another section, and that would be one pot dishes that had multiple vegetables, with optional just small amounts of meat, for flavor and to make the carnivores not feel deprived. For example fried rice, but with as many vegetables as rice, and just small amounts of meat. I’ve said it before and will say it again, cornbread is BREAD not CAKE so you don’t need to put sugar in it.
I learned so much about cooking, cookware, knives, using knives correctly etc from Cook's Illustrated Magazine. I never learned to cook and my early attempts needed a lot of help - so I saw and subscribed to Cook's Illustrated Magazine - this was decades ago. I learned so much!I jumped at the opportunity to get this book on vegetables. It's so extensive! Over 700 recipes for any type of vegetable you can get. I see they have kept to the same informative style as their magazine. Each vegetable has an introduction as to what the vegetable is ( artichokes are the immature flower buds of a plant in the thistle family) instructions as to how you want to cook the vegetable, how to prep the vegetable for cooking and then many many recipes which sound/look delicious. The only other book on vegetables I have that is this extensive is an old book by Deborah Madison - Vegetarian Cooking. This book includes meat and fish dishes with vegetables. I would recommend this book to anyone who wants to expand their cooking skills and their palate. Cook's Illustrated makes it easy for you to succeed if you follow their directions. This is a thick book of over 500 pages. I would only recommend you get it in hardcover ( and for what you get in terms of recipes and knowledge it's a steal!) This is a book you will keep for years and years and years. Don't even think about the kindle version, I can't imagine how that would be usable. Besides you don't want to miss all the mouthwatering pictures in the hardcover edition.This is an excellent reference book for both the beginner and experienced cook.An easy to navigate, informative cookbook for vegetables - whether they are on their own, in salads or accompanying a meat/fish dish.
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