• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

DanM

Books About Vegetables

40 posts in this topic

It is once again the beginning of Farmer's Market season in New England and beautiful vegetables are abound. I usually scour through my books to find recipes and ideas to best use my bounty. However, I don't have many books strictly about how to select, store, and cook veg. Do you have any favorites to share?


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

Chez Panisse Vegetables by Alice Waters.

Share this post


Link to post
Share on other sites
Victory Garden Cookbook by Marian Morash. Out of print, but well worth searching for.

Monterey Bay area

Share this post


Link to post
Share on other sites

I think there is a thread somewhere on this. In addition to Alice Waters mentioned above, Deborah Madison, Green on Greens. Lettuce in Your Kitchen (nice composed salads, some containing meat and fish but most not), and a little known favorite, Leaves From My Tuscan Kitchen.

Share this post


Link to post
Share on other sites

The Passard book is nice but it's just a recipe book. It isn't a guide to selecting produce at a market. Still, it's a good one to add to the collection, along with the two Ottolenghi books and Nobu Vegetarian.

Perhaps look at Mark Slater's Tender books.


Edited by ChrisTaylor (log)

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

Share this post


Link to post
Share on other sites

Aliza Green has an entire series of pocket-sized "Field Guides" to food, including one devoted to produce. A-to-Z format covering identification, selection, storage, best prep methods and flavor affinities. It's concise but jam-packed with precisely the info you're looking for. Not a recipe book or cookbook, but a great quick reference guide. I think here publisher should put out iPhone and Android app versions.


Bob Libkind aka "rlibkind"

Robert's Market Report

Share this post


Link to post
Share on other sites

The Passard book is nice but it's just a recipe book. It isn't a guide to selecting produce at a market. Still, it's a good one to add to the collection, along with the two Ottolenghi books and Nobu Vegetarian.

Perhaps look at Mark Slater's Tender books.

You're not kidding. It's inspiring, but there's something perverse about such an expensive an restaurant turning out such a cheap, and cheap-looking book. And it's almost disappointing to find out that there are no magic bullet cooking techniques that explain why the restaurant's food is so amazing. Guess having your own veg farmed and shipped in every day helps.

Share this post


Link to post
Share on other sites

I think if you buy it expecting a vegetarian Aliena or Mugaritz or Bras-type book, you'll be let down. To be honest, I think they'd have been better off pitching it along the same lines as the new Ducasse: accessible, few ingredients, mostly short cooking times. Very much a 'famous chef at home on his day off' book rather than an exercise in precise timing, grocery foraging and advanced techniques.


Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

Share this post


Link to post
Share on other sites

What I love about Passard is the simpicity. The magic bullet is the simpleunique combinations that work wonerfully. Right now my favorite vegetable book. My past favs were Deborah Madison then Alice Waters and then Charlie Trotter

Share this post


Link to post
Share on other sites

I think if you buy it expecting a vegetarian Aliena or Mugaritz or Bras-type book, you'll be let down. To be honest, I think they'd have been better off pitching it along the same lines as the new Ducasse: accessible, few ingredients, mostly short cooking times. Very much a 'famous chef at home on his day off' book rather than an exercise in precise timing, grocery foraging and advanced techniques.

That's the weird thing. It's a jolt to have a 3-star restaurant's chef produce something so homely. Right down to the use of collages instead of actual plated pics. But in a way it does reflect the elegant simplicity of the restaurant's food. If not its prices. :laugh:

What I love about Passard is the simpicity. The magic bullet is the simpleunique combinations that work wonerfully.

Agreed. I guess the other magic bullet with regards his food is clearly nothing more than old-fashioned cooking skills. But then it's not so easy to write six volumes' worth of material on that. :wink:

Share this post


Link to post
Share on other sites

My wife is in the UK, so I have had River Cottage Veg Everyday and the River Cottage Handbooks for Veg and Herbs sent to her hotel from Amazon UK. They are not available in the US so this was a good opportunity to try some thing different.

Chef Passard's simplistic approach in his new book makes it very accessible to me. My cookbook budget is tight right now, but it is at the top of my long list of books.


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

Dolores Casella's Complete Vegetable Cookbook.


I like to bake nice things. And then I eat them. Then I can bake some more.

Share this post


Link to post
Share on other sites

I really like the recipes in "Fast, Fresh & Green" by Susie Middleton. The recipes are simple and to the point. Everything have made has turned out delicious.

Share this post


Link to post
Share on other sites

Been really enjoying Mr. Wilkinson's Favourite Vegetables by Matt Wilkinson....great info on each vegetable and it's a book that begs you to cook from it.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
  • Recently Browsing   0 members

    No registered users viewing this page.