Vegetables Please

Vegetables Please

Book - 2013
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Random House, Inc.
Vegetarians, meat-lovers, and anyone seeking to add more vegetables to their diet will all find inspiration in this vegetable-centric cookbook.

Vegetables Please: The More Vegetables, Less Meat Cookbook presents more than 200 vegetarian recipes for breakfast, lunch, dinner, and dessert, proving that home chefs don't need to include meat to make a delicious and satisfying meal. Readers will also discover helpful produce tips, quick ideas for vegetable basics, and even advice on which meats could pair well with certain dishes.



Dorling Kindersley Pub

Vegetarians, meat-lovers, and anyone seeking to add more vegetables to their diet will all find inspiration in this vegetable-centric cookbook.

Vegetables Please: The More Vegetables, Less Meat Cookbook presents more than 200 vegetarian recipes for breakfast, lunch, dinner, and dessert, proving that home chefs don't need to include meat to make a delicious and satisfying meal. Readers will also discover helpful produce tips, quick ideas for vegetable basics, and even advice on which meats could pair well with certain dishes.



Baker & Taylor
Features over two hundred vegetarian recipe options for every meal of the day; discusses how to select, store, and use seasonal items; and introduces techniques for handling such vegetables as artichokes, beets, and onions.

Publisher: London ; New York : DK Pub., 2013
Edition: 1st American ed
ISBN: 9781465402028
1465402020
Characteristics: 352 p. : col. ill. ; 25 cm

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LogicMouse
Dec 15, 2015

As someone not in the habit of eating enough veggies, and looking to change that without completely forsaking my omnivorous lifestyle, this book looked like a good bet. And the front matter (a collection of photos and basic info of all sorts of vegetables) as well as the back matter (directions for basic preparation of various veggies) were quite useful and appreciated.
The recipes themselves, however, are mostly too complex, time consuming, and require too many off-the-wall ingredients that are unlikely to be used more than once. I recall in particular "walnut oil." The two recipes from the book that I have prepared came from a shorter collection of "mushrooms four ways" and both were quite tasty, if time consuming to create.

I guess what I'm really saying is that this book is more appropriate for advanced veggie chefs than it was for myself. (But it's still better than "Thug Kitchen.")

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