James Peterson's Vegetables is an encyclopedic yet easy-to-read guide to preparing everything from artichokes and beet greens to plantains and watercress. It contains more than 300 enticing recipes, many which use just three or four ingredients.

This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish.

Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi


From Publishers Weekly
Peterson, whose Sauces won IACP Cookbook-of-the-Year in 1992 and whose Fish & Shellfish won a 1997 IACP award, will no doubt earn more honors with his latest, a collection of over 300 recipes so imaginative and inviting that even veggie-phobes will rejoice. Accepting the challenge of making something tasty out of supermarket produce (and occasionally making use of dairy and meat products), Peterson proves to be more than up to the task. In the first third of the book, he suggests cooking techniques for over 60 vegetables, from artichokes to zucchinis, along the way providing countless tipsAsuch as uses for fennel stems (dry them and toss on a barbecue to scent grilled food; use fresh ones to enliven stocks and stews). The rest of the book is devoted to "The Dishes" and covers everything from Vegetable Salads to Pasta, Gnocchi and Risotto, not to mention Fried Vegetables and Vegetable Stews. Many recipes are inspired. When preparing Dried Bean and Mussel Salad, cook the beans in the mussel broth for deeper flavor; create a savory side dish for roast beef or turkey with Shallots Glazed with Black Currant Liqueur; blend classic flavors in a hearty Italian-Style Kale and Garlic Soup with Prosciutto. Particularly helpful is a chart of yields per vegetable. Peterson doesn't worry much about fats, and may convince readers to abandon these cares as wellAat least temporarily. Leek Gratin for four calls for a cup of heavy cream; Risotto with Dried Porcini or Morels, a first course for four, glistens with a stick of butter. Even so, Peterson's unpretentious tone and his deft way of amplifying vegetables' siren songs make this book uncommonly captivating. First serial to Gourmet; second serial to Food & Wine; BOMC main selection; author tour; rights held by Goodman Associates. Copyright 1998 Reed Business Information, Inc.


From Library Journal
Here is another invaluable cookbook/ reference from the author of the very good Fish & Shellfish (LJ 2/15/96) and Splendid Soups (LJ 9/15/93). Like these books, this one is packed with information, divided into two basic sections: "The Vegetables," an A-to-Z guide to buying, storing, and preparing, often with a basic recipe or two, and "The Dishes," where most of the recipes appear, grouped by "style" (e.g., salads, appetizers) or cooking technique. Peterson focuses primarily on the more readily available vegetables rather than the exotic (although he does include truffles and seaweed), and the recipes range from sophisticated party dishes to good old comfort food, with inspirations from Mediterranean, Asian, classic French, and other cuisines. Deborah Madison covered some of this same ground in her comprehensive Vegetarian Cooking for Everyone (LJ 9/15/97), but Peterson's wide-ranging new book (which is not vegetarian) is another essential purchase.Copyright 1998 Reed Business Information, Inc.


Book Description
The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.


About the Author
Paris-trained James Peterson, an award-winning cookbook writer and former chef and proprietor of Le Petit Robert, has taught at The French Culinary Institute of New York and Peter Kump's New York Cooking School. He lives in Brooklyn, New York.

FROM OUR EDITORS

The Barnes & Noble Review
Vegetable lovers, rejoice! Award-winning cookbook author James Peterson has turned his talents to the wide world of vegetable cookery in this comprehensive and enticing new book. A master of technique, Peterson offers the definitive word on buying, preparing, and cooking every vegetable from artichokes to zucchini, with inspired recipes to boot. Whether you're looking for the perfect way to make mashed potatoes or wondering what to do with the tomatillos you picked up at the farmers' market, this is the place to look.

ANNOTATION

Winner of the 1999 James Beard Foundation Book Award for Best Vegetables/Vegetarian Cookbook.

FROM THE PUBLISHER

The complete, A-to-Z guide to buying, preparing, and cooking vegetables. The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, is the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know. The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.

FROM THE CRITICS

Publishers Weekly

Peterson, whose Sauces won IACP Cookbook-of-the-Year in 1992 and whose Fish & Shellfish won a 1997 IACP award, will no doubt earn more honors with his latest, a collection of over 300 recipes so imaginative and inviting that even veggie-phobes will rejoice. Accepting the challenge of making something tasty out of supermarket produce (and occasionally making use of dairy and meat products), Peterson proves to be more than up to the task.

In the first third of the book, he suggests cooking techniques for over 60 vegetables, from artichokes to zucchinis, along the way providing countless tips such as uses for fennel stems (dry them and toss on a barbecue to scent grilled food; use fresh ones to enliven stocks and stews). The rest of the book is devoted to 'The Dishes,' and covers everything from Vegetable Salads to Pasta, Gnocchi and Risotto, not to mention Fried Vegetables and Vegetable Stews. Tips incldue: When preparing Dried Bean and Mussel Salad, cook the beans in the mussel broth for deeper flavor; create a savory side dish for roast beef or turkey with Shallots Glazed with Black Currant Liqueur; blend classic flavors in a hearty Italian-Style Kale and Garlic Soup with Prosciutto. Particularly helpful is a chart of yields per vegetable. Peterson doesn't worry much about fats, and may convince readers to abandon these cares as well -- at least temporarily. Leek Gratin for four calls for a cup of heavy cream; Risotto with Dried Porcini or Morels, a first course for four, glistens with a stick of butter. Even so, Peterson's unpretentious tone and his deft way of amplifying vegetables' siren songs make this book uncommonly captivating. (PW best book of 1998)

Library Journal

Here is another invaluable cookbook/ reference from the author of the very good Fish & Shellfish and Splendid Soups. Like these books, this one is packed with information, divided into two basic sections: 'The Vegetables,' an A-to-Z guide to buying, storing, and preparing, often with a basic recipe or two, and 'The Dishes,' where most of the recipes appear, grouped by 'style' (e.g., salads, appetizers) or cooking technique.

Peterson focuses primarily on the more readily available vegetables rather than the exotic (although he does include truffles and seaweed), and the recipes range from sophisticated party dishes to good old comfort food, with inspirations from Mediterranean, Asian, classic French, and other cuisines.

WHAT PEOPLE ARE SAYING

Another excellent book by James Peterson that should not be missed; it is as interesting as it is instructive and a great treasury of excellent vegetable recipes that are easy to execute by all cooks. — Madeleine Kamman