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Vegetables
A definitive guide to vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today.
With more access to quality vegetables than ever before through organic boxes, farmers' markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking.
Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment.
Organised according to vegetable type, The Vegetable Bible is packed with information and personal anecdotes from Sophie -- from her tips on how to buy Jerusalem artichokes to her passion for hard--to--find chervil root -- together with advice on how to buy, prepare and cook each type of vegetable, including identifying those less familiar specimens, such as celeriac or scorzonera, that may arrive in your veg box.
A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips.
Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses.
This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook's shelf.
Includes: / ROOTS -- from Jerusalem artichokes to yams, including potatoes and carrots / SHOOTS AND STEMS -- from asparagus to fennel / FRUIT -- from aubergine to tomatoes / SQUASHES -- from cucumber to winter squashes / PEAS AND PODS -- from bean sprouts to peas / ONION FAMILY -- from leeks to onions / FLOWERS AND BRASSICAS -- from globe artichokes to cauliflower / GREEN AND LEAFY -- from pak choi to spring greens / SALAD LEAVES -- from watercress to purslane
With more access to quality vegetables than ever before through organic boxes, farmers' markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking.
Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment.
Organised according to vegetable type, The Vegetable Bible is packed with information and personal anecdotes from Sophie -- from her tips on how to buy Jerusalem artichokes to her passion for hard--to--find chervil root -- together with advice on how to buy, prepare and cook each type of vegetable, including identifying those less familiar specimens, such as celeriac or scorzonera, that may arrive in your veg box.
A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips.
Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses.
This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook's shelf.
Includes: / ROOTS -- from Jerusalem artichokes to yams, including potatoes and carrots / SHOOTS AND STEMS -- from asparagus to fennel / FRUIT -- from aubergine to tomatoes / SQUASHES -- from cucumber to winter squashes / PEAS AND PODS -- from bean sprouts to peas / ONION FAMILY -- from leeks to onions / FLOWERS AND BRASSICAS -- from globe artichokes to cauliflower / GREEN AND LEAFY -- from pak choi to spring greens / SALAD LEAVES -- from watercress to purslane
- GenresCookbooks
442 pages, Paperback
First published January 1, 2006
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About the author
Sophie Grigson
45 books6 followersHester Sophia Frances Grigson is an English cookery writer and celebrity chef known as Sophie Grigson. She has followed the same path and career as her mother, Jane Grigson. Her father was the poet and writer Geoffrey Grigson.
She won the Guild of Food Writers Cookery Journalist Award 2001
She won the Guild of Food Writers Cookery Journalist Award 2001
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Displaying 1 of 1 review
December 15, 2015
The author rants too much. Seriously, Why should cucumbers be straight? My suspicion is that the only reason is that they pack better that way. In other words, it suits big commerce, and somehow they've pursued the buying public that there is honour to be found in ram-rod conformity. Blah, blah and it goes on. About every veggie she has to say something that has nothing to do with how to choose & store or cook it.
You have to skim text to find the real stuff - advices, tips and instructions. I better use Google, then.
You have to skim text to find the real stuff - advices, tips and instructions. I better use Google, then.
Displaying 1 of 1 review