Download PDF Perfect Vegetables: Part of "The Best Recipe" Series
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Perfect Vegetables: Part of "The Best Recipe" Series
Download PDF Perfect Vegetables: Part of "The Best Recipe" Series
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Amazon.com Review
Perfect Vegetables is the work of Cook's Illustrated magazine, a publication devoted to providing the "best" American recipes. Like the magazine, from which its contents is largely drawn, the book offers super-tested recipes--as many as 18 tries for stuffed tomatoes, for example--for an A to Z vegetable range, artichokes to zucchini. The book also includes dozens of technique and equipment notes ("Stir-Fry Basics," is one), plus a short section on vegetable soups. An impressive recipe range is here and accounted for--classic dishes like grilled eggplant and braised fennel, plus "newer" formulas for the likes of Grilled Red Peppers with Mint and Feta and Glazed Curried Carrots with Currants and Almonds. Are these the ultimate versions of the dishes included? Certainly they represent exhaustive investigation--and most cooks will find the Perfect Vegetables take, which offers many technical refinements (preheat your baking sheet to ensure golden oven-baked fries, for example) enlightening. Vegetable entries begin with a detailed discussion that highlights the cooking methods for each that ensure best results. (Steaming, for example, gets the nod for artichokes, as it yields the "deepest, most pronounced flavor.") Master recipes follow, such as that for steamed artichokes, plus formulas for tasty accompaniments like Lemon Mint Vinaigrette, or variations, such as Roasted Baby Artichokes with Roasted Garlic Aïoli. Techniques are beautifully illustrated with line drawings and photos. The ingredient and equipment investigations, which often include ratings, are mini consumer reports. Devotees of Cook's Illustrated and those new to its "obsessive" approach to dish making, should happily embrace this encyclopedic compendium. --Arthur Boehm
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From Publishers Weekly
For vegetarians and food enthusiasts weary of soggy carrots, smelly cabbage or lumpy mashed potatoes, the editors of Cook's Illustrated present a tome devoted to vegetable perfection from artichokes to zucchini. Carefully researched and thoroughly tested, each section (organized alphabetically by vegetable) includes an informative history and interesting food facts; tips on how to select the freshest vegetable at the market; and detailed approaches to cooking and serving. The volume answers oft-asked questions about preparing and storing foods, and includes both basic recipes ("master recipes") and tastier dishes (Green Beans with Sautéed Shallots and Vermouth, Mashed Potatoes with Brie and Tarragon and Glazed Carrots with Currants and Almonds) for each veggie. Step-by-step illustrations on preparation help the home cook master technique: detailed lessons, for example, are provided for preparing artichokes for braising and corn for grilling, dicing an avocado and segmenting an orange. There's a section on why chopping onions can make you cry, as well as suggestions to stop the flow of tears. (Light a candle or wear swimming goggles.) "Best of" segments are peppered throughout the book, offering the reader results of taste and equipment tests from the Cook's Illustrated staff. Those looking for merely a recipe book may feel overwhelmed by the plethora of information and advice, as the test kitchen staff leaves no ingredient unchecked (they devote 56 pages to potatoes), but chowhounds and home chefs alike should delight at every obsessive and flavorful detail. Copyright 2003 Reed Business Information, Inc.
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Product details
Series: The Best Recipe Series
Hardcover: 342 pages
Publisher: America's Test Kitchen (August 1, 2003)
Language: English
ISBN-10: 0936184698
ISBN-13: 978-0936184692
Product Dimensions:
8.8 x 0.8 x 12 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
45 customer reviews
Amazon Best Sellers Rank:
#148,180 in Books (See Top 100 in Books)
I love Cook's Illustrated, and their other spawnings. I know when I make one of their recipes, it'll be at least tasty, and posibly brilliant. (Though Tasty is most likely...)However- I really HATE the way the repeat recipes- from the magazines to the cookbooks, and repeated through a series of cookbooks. It can lead to a lot of redundancy between one book and another. Excellent way to monetize the work! but rather a rip-off to us who buy the books.Anyway- despite all this, I really like this cookbook. Yes, many of the recipes appear in the magazines and therefore in the year-end compilations. However, it's quite handy to have them all in one book, and the ones here are solid- we are especially fond of some of the stuffed zucchini versions, not to mention the stuffed peppers. it also covers some odder veg, like kohlrabi (to my recollection); At this point I think the best use for that is as a refrigerator pickle, but it's pretty good roasted. And brussels sprouts braised in cream are BRILLIANT.If you have most of the magazines, or some of their other cookbooks, this might well be really redundant. However, the recipes are good, and it's really handy having all the veg-focused recipes in one place. In the summer, what with CSAs and farmer's markets, this plus the "Victory Garden Cookbook" are my 2 go-to cookbooks.
I've made some changes to my shameful diet after realizing I'm in my 40's, not my 20's. But at the same time I don't want to eat the same boiled, mushy, boring vegetables I grew up on.Enter this book: A to Z listing of most of the vegetables I'm going to find at any supermarket, along with the best way to cook them.I plan on working my way through each and every vegetable. I'll be teaching my daughter how to cook with this book, too. It'd make a great gift for someone moving out on his/her own!
I own several of the Cook's Illustrated books, and this is the one I use the most, which is saying something. Vegetables are easy to wreck, and this great book helps you get the most out of them. If you don't know this line of cookbooks, the recipes are all rigorously tested and the tests are described in excellent detail, so you can apply what they've learned to your other recipes as well.These recipes aren't super-exotic or cutting edge (no Alinea here), but the results are always excellent, and most qualify as convenient for dinner. Another little thing - the recipes are arranged alphabetically, by vegetable, so it's very handy, too. Enjoy.
I bought this cookbook on the spur of the moment, and then afterwards I began to question myself as I have so many other cookbooks! Well, now I am very glad that I did buy it as it is loaded with lots of good ideas, new recipes, and ways of preparing some vegetables that I had never thought of . It is hard cover and definitely worth the money that I paid for it.
Very sensible information. I love vegetables and have learned the best ways to prepare them with this book. Using a more scientific like approach, rather than one person opinion makes total sense to me.
As an enthusiastic home cook, I get great reviews for my dishes, but a repeated refrain: We need more fabulous vegetable dishes that we love to eat as much as the other (main courses/desserts) meal creations.Looking for a sustainable solution to eating more healthy foods with a reasonable/low-calorie content always leads me to vegetables. But oh - to find information on the hows, whys, and recipes not containing tons of fat can be a challenge.It was a very happy day for me then when I came upon this book... the book is arranged alphabetically by vegetable, tells about the vegetable, the testing done (how many myths on cooking a baked potato alone were squashed was awesome!) and includes enough delicious yet simple recipes that you won't ever be stuck again for what to do with your veggie dish.It's like Mythbusters meets practical cookbook... a great read, tons of information - - and best of all, it empowers us to reach for the vegetables, and have our families thank us for it. (And then ask for seconds)
Interesting to read but odd to work from. I went to other vegetarian cookbooks instead. Found another home for the book.
I bought this for my daughter who is just learning to cook. The best part about it is that it explains not only how to do things but why you are doing them. That way she can decide which steps/ingredients she can change/omit and which are necessary. This is a great cook book!
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