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Copyright © 2012 by James Peterson All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Originally published in the United States by William Morrow and Company, Inc., New York, in 1998. Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House Inc. Library of Congress Cataloging-in-Publication Data Peterson, James. Vegetables / by James Peterson. — Rev. ed. p. cm. Includes bibliographical references and index. 1. Cooking (Vegetables) I. Title. TX801.P49 2012 641.6′5—dc23 2011027973 eISBN: 978-1-60774205-0 v3.1 Contents INTRODUCTION PART I Skills for Preparing and Cooking Vegetables KNIFE SKILLS Basic Chopping Techniques METHODS OF COOKING Boiling Steaming Sautéing and Stir-Frying Broccoli Rabe with Olive Oil and Garlic Pan-Frying Deep-Frying Grilling Grilled Mixed Vegetable Kebabs Mixed Vegetable Grill Broiling Roasting Roasted Assorted Fall and Winter Vegetables Braising Braised Broccoli with Garlic and Olive Oil Glazing Glazed Celeriac or Turnips MAKING SALADS Salad Dressings Green Salads Salads with Nuts Single Vegetable Salads and French-Style Crudités Mixed Vegetable Salads Spring or Summer Vegetable Salad Italian-Style Summer Vegetable Salad Mexican Salad À la Grecque Salads Mixed Salade Grecque Bean and Lentil Salads Dried Bean and Mussel Salad Lentil Salad Pasta Salads Tomato, Basil, and Macaroni Salad Tossed Diced Vegetables: The Macédoine Salad Mushroom, Artichoke, Rice, Raisin, and Chicken Salad Japanese Salads MAKING GRATINS AND CASSEROLES Gratins and Casseroles Made with Tomatoes or Tomato Sauce Tomato and Herb Gratin MAKING STEWS French-Style Vegetable Stew Indian-Style Vegetable Stew Combining Pasta with Vegetable Stews Northern Italian-Style Pasta with Mixed Vegetables MAKING SOUPS Basic Creamed Soup Miniature Croutons Mediterranean Mixed Vegetable Soup Vegetable Soup Gratin Soups Made with Lentils, Beans, and Dried Peas Indian Curried Split Pea Soup Japanese Soups Dashi Miso Soup with Vegetables Thai Hot and Sour Soup MAKING PASTA, GNOCCHI, AND RISOTTOS Pasta with Green Vegetables Stuffed Pasta Gnocchi Spinach Gnocchi with Sage Butter Risotto Risotto with Spring Vegetables MAKING PUREED VEGETABLES Carrot Puree PART II The Vegetables: A to Z Amaranth Steamed Amaranth with Lemon and Olive Oil Arracacha (Apio, Peruvian Parsnip) Simmered Arracacha with Butter or Olive Oil Artichokes Artichoke and Morel Salad with Hazelnut Mayonnaise Baby Artichoke and Pecan Salad Baby Artichoke, Asparagus, Fava Bean, and Walnut Salad Arugula Arugula Salad with Flowers and Eggs Asparagus Basic Boiled or Steamed Asparagus Asparagus and Morel Salad Roasted Asparagus Avocados Avocado on Toast Guacamole Bamboo Shoots Bamboo Shoot and Pineapple Salad Beets Basic Boiled or Steamed Beets Basic Roasted Beets Beet and Walnut Salad Sauteed Beets with Olive Oil, Garlic, and Parsley Bell Peppers Marinated Bell Peppers Bell Pepper and Anchovy Bruschette Bitter Melon Thai Bitter Melon and Chicken Soup Bok Choy Sauté-Steamed Bok Choy with Cashews Broccoli Basic Pan-Steamed or Boiled Broccoli with Lemon and Parsley Broccolini Broccolini with Pancetta, Anchovies, and Raisins Broccoli Rabe Japanese-Style Cold Broccoli Rabe Orecchiette with Broccoli Rabe or Swiss Chard Brussels Sprouts Brussels Sprouts with Bacon Brussels Sprouts with Raisins and Pistachios Burdock Cabbage Baked Red Cabbage with Apples and Bacon Red Cabbage Salad with Pecans Coleslaw Napa Cabbage, Bok Choy, and Wild Mushroom Stir-Fry Kimchi Potted Stuffed Cabbage Choucroute Garnie Cabbage Potée with Braised Duck Legs Cactus Pads (Nopales) Grilled Cactus Pads Grilled Cactus Pad Salad Cardoons Carrots Grated Carrot Salad Baked Carrots with Parsley (Carottes Vichy) Cassava (Yuca and Manioc) Baked and Mashed Cassava Lime-Flavored Coconut Tapioca Pudding Cauliflower Sicilian-Style Cauliflower Salad Basic Boiled or Steamed Cauliflower Cauliflower Gratin Braised Cauliflower with Indian Spices Celeriac (Celery Root) Celeriac Rémoulade Celery Celery, Walnut, and Apple Salad Chayote Chestnuts Chickpeas (Garbanzo Beans) Basic Cooked Chickpeas Mexican-Style Chickpea Salad Chicories: Radicchio, Escarole, Frisée, and Belgian Endive Orange, Endive, and Walnut Salad Italian Escarole Soup with Garlic and Parmesan Cheese Sautéed Escarole with Pine Nuts, Garlic, Raisins, Capers, and Anchovies Frisée, Bacon, and Poached Egg Salad Sautéed Radicchio, Orange, Bacon, and Pecan Salad Chiles Beef Stew with Beer, Chiles, and Sometimes Beans (Chili con Carne) Pan-Fried Cheese-Stuffed Chiles (Chiles Rellenos) Mexican Chile and Tomato Soup Pickled Chiles Chile, Anchovy, and Olive Pizza Dried Chile Cream Sauce Thai Red Curry Collard Greens Curried Collard Greens Long-Cooked Collards with Ham Hocks Corn Corn on the Cob Mexican-Style Creamed Corn with Bacon, Chiles, Tomatoes, and Cilantro Cold Succotash with Fava Beans Italian-Style Corn with Dried Porcini and Prosciutto Creamed Corn Sautéed Huitlacoche Crosnes Sautéed Crosnes with Garlic and Chives Cucumbers

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An updated, expanded, full-color edition of James Peterson's comprehensive guide to selecting, storing, preparing, and cooking more than 60 vegetables, for both vegetarians and meat eaters alike. James Peterson is a culinary treasure, and in his trademark authoritative, yet approachable style, he de

Vegetables, revised: The most authoritative guide to buying, preparing, and cooking, with more than 300 recipes PDF

1163 Pages·2012·22.9 MB·English

by James Peterson

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Author:	James Peterson
Publication Year:	2012
Pages:	1163
Language:	English
File Size:	22.9
Format:	PDF
Price:	FREE

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