's Best of 2001
If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice.

The recipes range from the basic to the complex, from simple steamed broccoli to rich soups such as Corn Chowder with Leeks and Potatoes. Even traditional recipes get an update, such as sautéed mushrooms cooked with butter, onions, and garlic. In just two simple steps, Bishop's interpretation has the mushrooms taking on an exquisite flavor that can stand alone as a side dish or as a topping for a rich steak. There may be some vegetables that are much less well known and even more difficult to find at the corner grocery store, such as malanga, Jerusalem artichokes, or salsify, but if you're interested, his suggestions might just help you find and tastefully enjoy them. Vegetables Every Day is the solution to satisfying the recommended five servings of vegetables a day. --Teresa Simanton


From Publishers Weekly
This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entr‚es (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.)Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales.Copyright 2001 Cahners Business Information, Inc.


From Library Journal
Bishop is a senior editor of Cook's Illustrated and author of several other cookbooks celebrating vegetables (Pasta e Verdura). While "definitive" is something of an overstatement, his latest title provides hundreds of recipes and basic information on choosing, storing, and cooking more than 60 vegetables, from the familiar to the still-exotic (calabaza and cardoons, for example). The recipes the majority are side dishes, but there are some main courses, too are quick and simple, just the thing for today's busy cooks. Highly recommended. Copyright 2001 Reed Business Information, Inc.


Library Journal
Just the thing for today's busy cooks. Highly recommended.


Publishers Weekly
Simplicity and ease are the hallmarks of this cookbook...


Book Description
The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup andSorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!


About the Author
Jack Bishop is a well-known cookbook author and food writer who writes frequently about vegetables for the New York Times and Cook's Illustrated and Natural Health magazines. His cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna. Jack and his family live in Sag Harbor, New York.

FROM OUR EDITORS

The Barnes & Noble Review
Ever wonder how to cook those knobby-looking things in the vegetable section? Or what to do with fennel beside cutting it up for crudités? For most of us, the number of vegetables in our local supermarket has definitely exceeded our knowledge and recipe base. Luckily for us, Jack Bishop serves up 350 recipes in his authoritative Vegetables Every Day and shows how to coax the best flavor from every vegetable, from the familiar carrot and potato to the exotic jicama, malanga, salsify, and the knobby celery root.

In this handsome book, arranged A-Z ("Artichoke" to "Zucchini and Other Summer Squash"), recipes for each vegetable are prefaced with selection and preparation tips. In "Asparagus," for instance, Bishop offers advice on availability, selection, storage, basic preparation, and best cooking methods, followed by recipes for Roasted Asparagus, Grilled Asparagus, Pan-Browned Asparagus with Butter, Stir-Fried Asparagus and Basil with Spicy Orange Sauce, Chinese Egg Noodles with Spicy Asparagus Sauce, Asparagus with Lemon-Mustard Vinaigrette, and Asparagus Fritatta.

Bishop offers good general advice, too. I've always been impressed by the misting systems in the produce section, but he logically points out that these freshly misted vegetables can rot in your refrigerator if you don't dry them first.

This is not a vegetarian cookbook, although you'll find plenty of vegetarian dishes. If you're looking for a good salad or side dish, or vegetable soup, or pasta, or rice, you've come to the right book. (Ginger Curwen)

FROM THE PUBLISHER

Vegetable expert Jack Bishop offers a comprehensive, A-Z guide to the amazing range of produce currently available even in local supermarkets. Complete with tips on selecting veggies, preparation instructions, and hundreds of recipes for more than 66 commonly available vegetables, Vegetables Every Day offers temptations on every page.

From artichokes to zucchini, jicama to sorrel, each recipe is simple to prepare, and written in the same lively style that made Bishop's previous cookbooks kitchen favorites. Vibrant and original, Vegetables Every Day will make everyone eager to eat their vegetables—every day!

About the Author:Jack Bishop is a frequent contributor to the New York Times, a senior writer fro Cook's Illustrated, and the food editor for Natural Health magazine. He lives in Sag Harbor, NY.

FROM THE CRITICS

Publishers Weekly

This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entr es (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.) Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales. Copyright 2001 Cahners Business Information.

Library Journal