Download Ebook , by America's Test Kitchen
Download Ebook , by America's Test Kitchen
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, by America's Test Kitchen
Download Ebook , by America's Test Kitchen
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Product details
File Size: 335939 KB
Print Length: 544 pages
Page Numbers Source ISBN: 1945256737
Publisher: America's Test Kitchen (March 5, 2019)
Publication Date: March 5, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07GMSKMDQ
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Amazon Best Sellers Rank:
#14,747 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Just received this book today. While I am generally a fan of Cook's Illustrated I was disappointed to see that they opted for quite small and pale type in order to include the 700+ recipes promised within. And some paragraphs are italicized which makes the type even paler and harder to read. Deciding how useful this book will be to us when it is such a challenge to read!
I bought this book with plans to try new vegetables and ways to cook familiar ones. The book is full of info and recipes, my problem is that the print is so small that it is difficult to have the book on the counter and actually keep track of the recipe. Readers on, readers off. I am going to have to do some thinking about whether to keep or return.
It really wasn’t what I was hoping for. I haven’t tried any recipes yet and there are some that sound interesting enough to try but was hoping more for more weekday dishes I could use as sides for the family. Maybe some more kid friendly recipes along with one for the adults to enjoy.
When I saw this Cooks illustrated book pop up on my list I had to have it. I have a large collection of cookbooks and within that collection about 40 of them are vegetable cookbooks.I was expecting that this book would have the usual Cooks Illustrated magazine style recipes, with a couple of pages devoted to each recipe with long explanations of how they came to the end result. I enjoy that but didn’t really want a whole book of it. I was extremely pleased when I received this book to find that each page is jam packed with recipes with only a short paragraph “Why this recipe works†heading up every recipe. I appreciate the brevity with the discussion because it resulted in a hefty book with over 700 recipes!In all honesty I don’t find the “why this recipe works†paragraph to be particularly useful. It basically provides a verbal, “we did this to make it creamier and then we drizzled it with that to enhance the dish with some acidity†type notes. One can simply read the recipe to see what they did. Of much more use to me would have been a short paragraph at the end of each recipe saying how one might switch the recipe up a bit with different vegetables using the same technique or the same vegetable using different seasonings.But that small gripe aside, I am extremely happy with this book. I have cooked extensively from Cooks Illustrated before and know the recipes are by and large good.Putting the recipes themselves aside for a moment the main reason why I was so happy with this book is that the book is divided into vegetable specific chapters! That might sound like a no brainer to you, but out of all of my vegetable recipe books, only one other is categorized like that! (Chez Panisse Vegetables) All of the others are either divided into seasons, or divided into courses (breakfasts, sides, mains etc) forcing me to check the index (first I am forced to locate my reading glasses and that’s always a trial in itself) Once I find the ingredient I am looking for in the index I am sent hunting all over the book for the recipes so I can decide what to do with my vegetable of choice. I always find this annoying, all the flicking back and forth until I find a recipe that sounds like it goes with whatever else I am making that night.This book takes all that work away by providing all the recipes for every vegetable all in one place, plus it's alphabetical! That’s a huge plus for me! It is a little irritating though that peppers is under S for Sweet peppers and that ginger, horseradish and sunchokes are lumped together under rhizomes, and legumes are under F for fresh legumes, ('cause let's admit it, depending on where you live or the time of year it is, favas and edamame for example are more likely to be found in your supermarkets frozen or canned sections) so wouldn’t it have been more useful to just put legumes under L? But that aside, chapter headings are listed on the first page after the title page, so its easy to scan down it and find the category you want, despite those small annoyances.On the next 8 pages after the initial chapter headings, each vegetable is listed out more specifically with every dish listed under it that contains that vegetable. Favas have their own category, as does Edamame, but annoyingly chickpeas don’t, although if I flick to the back of the book and check the index chickpeas are in ten different recipes, whereas favas are in 3 and edamame are also in 3. So, although I love that the chapters are devoted to a particular vegetable, or category of vegetable I would have made some editorial suggestions myself to avoid these small annoyances (when is someone going to offer me a cookbook editorial job, I wonder? I’m waiting)Besides the categorization of devoting each chapter to a vegetable, the other reason I was very impressed with this book is the wide range of recipes/flavor profiles and methods that are included for any given vegetable. Let's take a closer look at one chapter for examples. Firstly, the carrot chapter has a page about prep and storage as does all the chapters.Here are the recipes for carrots:Boiled Carrots with Cumin, Lime and CilantroRoasted Carrots and Shallots with Chermoula (full page photo)Roasted Carrot NoodlesBraised Carrots with AppleWhole Carrots with Red Pepper and Almond Relish (with a full page picture and a diagram of how to make a cartouche/parchment lid)Glazed Carrots with Oranges and CranberriesBrined Grilled Carrots with Cilantro Yoghurt Sauce (small photo)Carrot Habanero DipChopped Carrot Salad with Mint, Pistachios and Pomegranate Seeds (full page photo)Brown Rice Bowls with Roasted Carrots, Kale and Fried EggsBulgur Salad with Carrots and AlmondsChickpea Salad with Carrots, Arugula and Olives NOTE: This is one of those out of place chickpea recipes – contains 2 cans of chickpeas and 3 carrots and 1 cup of arugula and ½ cup olives so to my mind this is a chickpea recipe. I stand by my comment that the Fresh Legume chapter should have been Legumes (Fresh, Frozen and Canned) and that chickpeas should also have been given a listing in the “List of recipesâ€Carrot Ginger Soup (small photo)One Pan Chicken with Couscous and CarrotsCarrot Layer Cake (with a full page photo and a diagram on how to slice and layer it)So that’s the basic outline.Chapter headings are as followsArtichokesAsparagusAvocadosBeetsBroccoliBrussels SproutsCabbagesCarrotsCauliflower’CeleryChicoriesChilesCornCucumberEggplantFennelForaged GreensFresh LegumesGarlicGreen BeansHearty GreensHerbsKohlrabi, Rutabagas and TurnipsLettuces and Leafy GreensMushroomsOkraOnionsParsnipsPeasPotatoesRadishesRhizomesSea VegetablesSpinachSweet PeppersSwiss ChardTomatillos and Cape GooseberriesTomatoesWinter SquashZucchini and Summer SquashI admit to having some small gripes with almost every cookbook I buy. Despite my irritation and anomalies like the chickpea issue (one example of a couple of similar issues in this book) I love the organization of this book, and the recipes are extensive and wide ranging.There are many recipes for vegetable dishes from Turkish or Chinese, Jewish, Italian, Thai, German, Southern USA, Cajun, Mexican, Korean, Greek focus for example.I love to cook across a wide variety of cultures so I think it's great to be able to turn to say the Okra chapter and find recipes that range from Indian, Cajun, Greek, Caribbean, Creole, Sichuan, along with some basic recipes for sautéed and roasted and deep fried okra for example. This layout is especially useful to me, as I have a huge collection of books that focus on recipes from a particular country, but in order to find the vegetable dish of choice, I am forced to go through not only the index in my vegetable books but also many of my regional books before settling on a recipe for a particular ingredient. In a nutshell this provides the same thing all in one book!If you already love vegetables and want a book you will turn to first to quickly work out what to do with that bunch of spinach for dinner tonight, or even if you don’t love vegetables but really want to incorporate some interesting vegetable dishes into your repertoire so that your family eats more of them, then look no further. You need this book (and maybe also Chez Panisse Vegetables)Photos are: Beet and Carrot Noodle Salad, Roasted Carrots and Shallots and Chermoula, Asparagus and Goat Cheese Tart, Roasted Red Pepper Soup with Paprika and Cilantro Cream, Hearty Beef and Sweet Potato Chili.If this review has been useful to you, please click the helpful button. I spend a lot of time on my reviews because I get a huge kick out of seeing that one of my reviews helped a like-minded shopper filter through all the crap out there. If you enjoyed this review, you can also go to my profile to read more of my cookbook reviews, or on my profile page click to follow me so you are notified when I post another review.Happy cooking!
I implicitly trust Cooks Illustrated/America's Test Kitchen to deliver great results and this is exactly the cookbook I hoped it would be.They teach you basic prep and cooking techniques for various veggies and they also include recipes for stews, stir-fries, etc. that feature the vegetable.I can't wait to hit the farmers market this weekend to buy whatever is fresh and in-season and then come back home to dive into this cookbook.
We have all sorts of cookbooks, but this one stands out for recipes that showcase veggies and don't she away from meat an dairy ingredients to show them at their best. I second some favorites with the basics (green bean almondeene) and lots of new recipes to try, too. Very excited to turn more pages and see if celery root isn't better then I realized.
I love Cooks Illustrated cookbooks. Out of the thousands of cookbooks I own, they are really the best. Well researched, well tested, they almost never waste your time or ingredients, like recipes found on the Internet often do. This book has over 700 vegetable recipes. It is very easy to get into the rut of focusing on a meat dish, and having the same handful of tired vegetable side dishes, that people get tired of eating. Even restaurants give little thought about cooking vegetables.This is a vegetable cook book, as opposed to vegetarian. So there is meat in some of the dishes. There are excellent ‘how to’ illustrations throughout, and photos, but not all of the recipes have photographs. The ‘why this recipe works’ sections are great additions to the recipe. The recipes are well laid out, and the font is easy to read. The book design is nice, I do prefer one recipe to a page and not have to turn the page once my hands are icky from cutting things up. But the book would have been very large had they done that, as it is it’s a big book. The book is arranged alphabetically by vegetables. I have several other vegetable cookbooks that follow this same arrangement. If you have all the Asparagus or carrot recipes together, when you are in a hurry and don’t have time to look through the book, you can pick one vegetable and find a way to cook it. Most of the recipes still seem geared toward side dishes, not main meals made of largely vegetables. There are however main dishes in the book that can themselves be the center of the meal. Like Asparagus Goat Cheese Tart, Ultimate Vegetarian Chili, Chile’s Rellenos, and Roasted Corn and Poblano Chowder. I think Jerk Chicken (as excited as my husband got with the photo), Lamb Pita Sandwiches, and Rack of Lamb with a Mint relish are really meat dishes with very minimal vegetables. I have been battling illness for some time, and I suppose at this point, I would love to see more complex vegetable dishes, that feature several vegetables, not just 1, that I can eat as a main meal. There are some in here, but that’s where the books arrangement falls short. Because if you want some sort of tasty casserole stew, or soup with several vegetables, which section is it in? There is a cake in the carrot section.... I did find Vegetable Pot Pie, and Root Vegetable Gratin, in the Kohlrabi, Rutabagas, and Turnips section. Most of the recipes do have many spices and herbs, etc. so they are never bland and boring.I like the recipes in here, but I do wish there had been another section, and that would be one pot dishes that had multiple vegetables, with optional just small amounts of meat, for flavor and to make the carnivores not feel deprived. For example fried rice, but with as many vegetables as rice, and just small amounts of meat. I’ve said it before and will say it again, cornbread is BREAD not CAKE so you don’t need to put sugar in it.
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