V Is for Vegetables : Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini
by Michael Anthony and Dorothy Kalins

Overview - James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR The Atlantic , Cooking Light , Chicago Tribune , The Daily Meal , Food + Wine , Food Republic , Los Angeles Times , Newsday , NPR , Washington Post
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.

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More About V Is for Vegetables by Michael Anthony; Dorothy Kalins
James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEARThe Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.

Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.
V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple saut?ed greens over a bowl of grains, and veggies with meat and fish, too.
V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.

This item is Non-Returnable.

  • ISBN-13: 9780316373357
  • ISBN-10: 0316373354
  • Publisher: Little Brown and Company
  • Publish Date: October 2015
  • Page Count: 384
  • Dimensions: 10.8 x 8.8 x 1.5 inches
  • Shipping Weight: 4.4 pounds

Related Categories

Books > Cooking > Vegetarian
Books > Cooking > Specific Ingredients - Vegetables

BookPage Reviews

Cooking: Happy at home

If your New Year’s resolutions include more home-cooked meals but you need a motivator to get going in that direction, here she is. Alana Chernila delights in cooking and sees home cooking as creative, empowering and life-enhancing. In The Homemade Kitchen, her unique, supportive, happy voice is loud and clear. Not a proponent of culinary perfection, Chernila believes in stamping her meals with her own loving idiosyncrasies and encourages you to do the same. Beginning with a chapter of basic how-tos that even veteran cooks may need, she follows with an array of comfortable, doable, inviting recipes from Kimchee to Kefir, from Broccoli Raab to Sausage Bread Pudding or Corn Salad with Nectarines and Basil (summer will come again!), red-peppery Muhammara and Pear Chocolate Hazelnut Muffins that gently prod you to ferment your own food, use leftovers, make good ingredient choices and pay attention to your own cravings. Chernila’s know-how and joy spice up every dish.

V Is for Vegetables is not a surprise addition to Sue Grafton’s popular alphabet mystery series. It’s super-chef Michael Anthony’s paean to the magic of vegetables. Anthony, recently named an Outstanding Chef in the United States by the James Beard Foundation and chef at Gramercy Tavern and Untitled, is not a vegetarian. But like many of his esteemed confrères, he now puts plant-based food in the spotlight and reconsiders the balance of dishes we serve in our traditionally meat-centered cuisine. In this beautifully illustrated A-to-Z guide to the goodness of vegetables, he makes it easy and exciting to explore new ways to serve a phenomenally flavorful array of them. Anthony has reinterpreted tried-and-true classics—Grilled Iceberg Lettuce, Roasted Leeks with Tangerine Vinaigrette—and invented new ways to make veggies sparkle with recipes from Asparagus with Preserved Ginger Relish to Sweet & Sour Rhubarb Sauce. Why not veg out this year?

If you didn’t get Ree Drummond’s latest, The Pioneer Woman Cooks: Dinnertime, as a holiday gift, better give it to yourself as a New Year’s treat. Drummond loves dinner with real Pioneer Woman passion, and she’s determined to make sure you love it, too. To that lofty end, she offers comforting classics—from homey Tuna Noodle Casserole to a more sophisticated Beef Stroganoff—as well as freezer food that provides immediate supper solutions, 16-minute life-saving wonders like tangy Chicken with Mustard Cream Sauce and lusciously loaded Supreme Pizza Burgers. And there’s more: breakfast treats that taste great in the evening; dinner soups and salads; soul-satisfying pastas; and quick-to-make, “sweet-tooth-approved” desserts. As always, the images of food, family and ranch-scape are gorgeous, and there are so many step-by-step photos that you might be able to make these 135 dishes without reading—but then you’d miss Drummond’s ready charm and infectious enthusiasm.


This article was originally published in the January 2015 issue of BookPage. Download the entire issue for the Kindle or Nook.

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