Vegetables from Amaranth to Zucchini

by Elizabeth Schneider

Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined.Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them.Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs.Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.

Genres: Cookbooks, Food, Reference, Cooking, Nonfiction

777 pages, Hardcover

First published December 1, 2001

Reviews

[Kimberly · Rating 3 out of 5]

I finished it!! Picture me like Rocky running up those steps, hopping up and down with this beastly book raised above my head.

The author doesn’t like writing about common vegetables, but I got some good food history. I skipped every mushroom section because gross. Wasn’t what I was looking for though, it’s more encyclopedic than teaching I feel like.

[Joanne Poyourow · Rating 4 out of 5]

great reference when you grow lots of unusual vegetables

[Liz · Rating 5 out of 5]

This book is wonderful for anyone who uses lots of fresh vegetables! Each chapter starts with information on the vegetable, how to store it, and similar things (with one or more photos), and then includes some fully written recipes followed by one or more paragraphs of loose suggestions for cooks to follow on their own. This book does not include chapters on the most common produce items that other American cookbooks tend to cover thoroughly, such as tomatoes and spinach. There are many vegetarian recipes, as well as some omnivorous ones. Highly recommended to anyone who regularly eats fresh from their local farm stand, farmers' market, and/or CSA.

[Cooking Fanatic · Rating 5 out of 5]

this book is fantastic. I collect cookbooks and own over 400 of them, especially vegetable relatad ( I am not a vegeterian); this book way surpasses any book about vegetables I know: it is an encyclopedia, an invaluable source of information about unusual stuff I buy at stores (then I run to my dear book and read about what I randomly bought. Gobo, suncoke, you name it, Elizabeth indocrinated me into the secret knowledge how to use it. anybody exploring gastronomy must have a copy (sometimes it is hard to put it down and break away from it - it is the culinary equivalent of Dan Brown's creations. Brava Elizabeth!

[Chambers Stevens · Rating 3 out of 5]

This amazing book is two books in one.
A vegetable reference book from Amaranth to Zucchini.
And a cookbook using the vegetables.
The reference book is top shelf.
Schneider does an excellent job describing the vegetables and talking about the different varieties.
And the pictures are beautiful too.
The other half of the book is a recipe book.
I've made ten of the recipes.
None of them were a big hit.

[SouthWestZippy · Rating 5 out of 5]

Wonderful book. Each vegetable has a picture along with the common and botanical name. Storage, preparation, basic general use as well as recipes are included. A must have for anyone who wants to be adventures or just want to keep it simple with their vegetables. I have leaned a lot and use it often for ideas.

[Liz · Rating 4 out of 5]

Fascinating reading and a treasure of a book. However, I have yet to cook out of it. And I can't believe she didn't include broccoli, potatoes, corn or other oft-used veggies because they're too "well-known!"

[Millicent · Rating 5 out of 5]

This is a really useful reference book. I used it all the time when I lived in San Francisco and was in a community-sponsored agriculture farm delivery program, and now that I live in SE Asia, I still use it all the time.

[Alexis]

Vegetables from Amaranth to Zucchini by Elizabeth Schneider (2001)

[Jennifer · Rating 5 out of 5]

This book is my bible!

[Alexandra · Rating 5 out of 5]

For foodies and chefs alike. Great photos and with history and suggested preparations. Has wonderfully obscure things like chayote and cresses of all kinds.

[Catherine Woodman · Rating 5 out of 5]

This is the vegetable cookbook I would take to a dessert island with me--it is the best--great recipes, innovative, amazing photos, and lots of information

[Kelly · Rating 5 out of 5]

Excellent book! Very informative, with lots of pictures and recipes. I hope to own this one day.

[Margaret · Rating 5 out of 5]

Excellent, very comprehensive book with extensive descriptions, photos, and recipes