|
|
Vegetables
 The Produce Bible
Leanne Kitchen
This is a lovely book full of delightful recipes that feature the best fruits, vegetables, herbs, and nuts available. Each entry includes information about seasonality, buying and storing, and often the history or other interesting tidbits about the ingredient. But it is the recipes that really shine. Comforting with french, italian, and mediterranean influences this is a treat for anyone struggling to up their daily intake of produce. Colour photos. Softcover, 447 pp. $35.95.
A Canon of Vegetables
Raymond Sokolov
Common vegetables and legumes like broccoli, spinach, and lentils, along with less familiar items like taro, molokheya (an Egyptian leafy green plant) and chayote are presented in their most classic incarnations. These recipes from around the world will add to any cook’s repertoire. Sokolov presents a short but interesting history of each vegetable with basic buying and preparation info. Hardcover, 248 pp. $32.95.
 Vegetable Harvest
Patricia Wells
Inspired by her provencal potager, Patricia Wells has written a worthy successor to Georgeanne Brennan’s much-missed Potager (out of print). Although many of the recipes - everything from appetizers to stews with fish and meat, grain and bean dishes,even desserts, sound rich, most are healthy and have the nutritional breakdown to prove it. Illustrated with colour photos, this book has only one weakness - the print is small. Hardcover, 324 pp. $43.95.
 The Best Vegetable Recipes
Cook's Illustrated
From artichokes to zucchini, the trusty editors at Cook’s Illustrated have tested, retested, and re-retested classic vegetable recipes to come up with the best version whether simple baked potatoes or caramelized onion with dark rum. But the most compelling reason to dig into this book is the information: from vegetable varieties to best equipment for different tasks to choosing vinegars, every aspect has been thought out. Colour photos and line drawings. Softcover, 342 pp. $24.95.
 Serving Up the Harvest
Andrea Chesman
Whether you buy organic produce at the farmer’s gate or bagged carrots and beans at the supermarket, Andrea Chesman has ideas to jazz up the way you serve vegetables. Organized by season, the 175 recipes include everything from asparagus to winter squash. Dishes include pasta ribbons with peppers, miso-glazed sweet potatoes, and sweet & spicy Brussels sprouts with pork. Gardening, cooking, and general vegetable tips, hints, and lore accompany the recipes. No photos. Softcover, 501 pp. $21.95.
 Vegetables from The Culinary Institute of America
Soups, appetizers, salads, entrees, sides, sauces and relishes, this book offers 170 enticing ways to get all the servings of vegetables we should be consuming. The vegetables 101 section in the introduction has handy charts with the vegetable families, their members and how best to use them. Another chart lists specific vegetables, best storage methods and times. Beautiful photos illustrating both finished dishes and preparation methods. Hardcover, 293 pp. $50.00.
 Cook's
Own Vegetables
Elizabeth Baird
Easy and tasty recipes from Elizabeth Baird and the always dependable cooks at Canadian
Living. A great source of well-tested vegetable dishes to expand your
repetoire for yourself or your fussy family. See other titles in the series (previously
known as Canadian Living's Best) such as Pasta, Quick
Meals, Vegetarian Dishes, Chicken, Cookies
and Squares,
or Fruit.
Hardcover, 95 pp. $16.95.
 Field Guide to Produce
Aliza Green
The excellent Field Guide series (Herbs & Spices, Meat, Seafood) have now released a produce version, and like the others it is sure to become indispensible. If you can't tell a zucchini from a cucumber, or if you are good with the familiar but want to try some of the exotic fruits and vegetables appearing more frequently in your supermarket this will help. With descriptions, pictures, cooking suggestions, and storage advice you will become a produce expert in no time at all. Colour plates. Softcover, 312 pp. $19.95.
 Vegetable Soups
Deborah Madison
Wonderful soups of every kind for vegetarians, but no meat eater will feel something is left out with these creations. Divided by type (bean soups, broths, soups with grains) as well as season there is something here to satisfy every taste and occasion. Try Herb and Garlic Broth when you have a cold, Quinoa, Corn, and Spinach Chowder for something different, and White Gazpacho of almonds and melon, in the sweaty height of summer. Colour photos. Softcover, 230 pp. $27.95.
  ExtraVeganZa
Laura Matthias
Laura Matthias uses the produce from her organic farm on British
Columbia’s
Saanich Peninsula to produce the freshest of vegan cuisine—mixed heirloom
potato hashbrowns, creamy basil oyster mushroom pasta, lemon maple blueberry
pie
and more. Colour and black and white photos. Paper, 286 pp, $29.95.
 The Tomato Festival Cookbook
Lawrence Davis-Madison
Between these two covers you will find everything you need to know to grow tomatoes
plus 150 ways, both wonderful and weird, of consuming your bumper crop. Tired
of tomato-topped pizza? Try green tomato chocolate cake instead. Illustrated.
Paper, 310 pp, $24.95.
 Edamame
Anne Egan
Creative, flavourful recipes featuring the underappreciated green soy bean. Hardcover,
$29.95. 134 pp.
 Great Potatoes
Kathleen Sloan-Mcintosh
Who doesn't like potatoes? A culinary icon the potato is presented here in seasonal,
classic, international, well-dressed, and exotic recipes. 212
pp. $25.00. Recipe:
Oven-Roasted Potatoes & Parsnips with Curry.
 Olives: The Life and Lore of a Noble Fruit
Mort Rosenblum
$39.95.
Back to top |
|
