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Vegetable Harvest: Vegetables at the Center of the Plate

by

Vegetable Harvest: Vegetables at the Center of the Plate Cover

 

Synopses & Reviews

Publisher Comments:

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty — there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you'll be eating the best nature has to offer — fresh, flavorful produce — all year round.

Review:

"Wells, the author of several cookbooks including The Provence Cookbook, puts vegetables center stage in this appetizing and innovative collection. After surveying the bounty of her backyard garden, Wells became inspired to build meals around vegetables rather than starting with meat, fish or poultry. She tripled the number she served at each meal and tried different cooking methods, looking for the best-tasting, most wholesome ways of cooking each type. She includes nutritional information and an equipment list for each recipe, and selectively offers wine suggestions, translations of French food idioms, and nuggets of folklore connected to the dish or main ingredient. Recipes are plentiful and tantalizing, all with a slightly unusual approach. She moves from appetizers and salads through meats and side dishes to breads and desserts. The section on pasta, rice, beans, and grains is especially appealing, with such offerings as Pumpkin and Sage Risotto, and Roasted Chickpeas, Mushrooms, Artichokes and Tomatoes. Unusually titled chapters such as 'The Pantry' and 'Eggs, Cheese, and Friends' provide more than a few gems: Parmesan, Pine Nut, and Truffle Gratins, Fresh Figs on Rosemary Skewers, and Zesty Lemon Salt. Wells offers a fresh perspective and wealth of options for making vegetables the centerpiece of every meal. This collection is highly recommended for cooks and gardeners alike." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Review:

"Vegetables are the featured player, but this is not a vegetarian cookbook: there are recipes for meat and fish main courses as well. Wells's recipes are always mouth-watering, and her books are always popular. Highly recommended." Library Journal

Synopsis:

In her tenth cookbook, the revered author and teacher presents a collection of recipes for appetizers, soups, salads, meat, poultry, and pasta dishes, plus breads and desserts--all using vegetables, herbs, nuts, legumes, and fruits fresh from the garden.

About the Author

Patricia Wells is the food critic for the International Herald Tribune and the author of ten books, including The Provence Cookbook, Bistro Cooking, Patricia Wells at Home in Provence, and the Food Lover's Guide to Paris, now in its fourth edition. She is a frequent guest on national television shows. She has lived in France for more than twenty-five years.

Product Details

ISBN:
9780060752446
Subtitle:
Vegetables at the Center of the Plate
Author:
Wells, Patricia
Author:
by Patricia Wells
Publisher:
William Morrow Cookbooks
Subject:
Specific Ingredients - Vegetables
Subject:
Regional & Ethnic - French
Subject:
French
Subject:
Cookery (vegetables)
Subject:
Cooking - Vegetables
Subject:
Cooking and Food-Vegetables General
Copyright:
Edition Description:
Hardcover
Publication Date:
20070410
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
336
Dimensions:
8.78x9.26x1.15 in. 2.94 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Regional and Ethnic » French
Featured Titles » General

Vegetable Harvest: Vegetables at the Center of the Plate Used Hardcover
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Product details 336 pages Morrow Cookbooks - English 9780060752446 Reviews:
"Publishers Weekly Review" by , "Wells, the author of several cookbooks including The Provence Cookbook, puts vegetables center stage in this appetizing and innovative collection. After surveying the bounty of her backyard garden, Wells became inspired to build meals around vegetables rather than starting with meat, fish or poultry. She tripled the number she served at each meal and tried different cooking methods, looking for the best-tasting, most wholesome ways of cooking each type. She includes nutritional information and an equipment list for each recipe, and selectively offers wine suggestions, translations of French food idioms, and nuggets of folklore connected to the dish or main ingredient. Recipes are plentiful and tantalizing, all with a slightly unusual approach. She moves from appetizers and salads through meats and side dishes to breads and desserts. The section on pasta, rice, beans, and grains is especially appealing, with such offerings as Pumpkin and Sage Risotto, and Roasted Chickpeas, Mushrooms, Artichokes and Tomatoes. Unusually titled chapters such as 'The Pantry' and 'Eggs, Cheese, and Friends' provide more than a few gems: Parmesan, Pine Nut, and Truffle Gratins, Fresh Figs on Rosemary Skewers, and Zesty Lemon Salt. Wells offers a fresh perspective and wealth of options for making vegetables the centerpiece of every meal. This collection is highly recommended for cooks and gardeners alike." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Review" by , "Vegetables are the featured player, but this is not a vegetarian cookbook: there are recipes for meat and fish main courses as well. Wells's recipes are always mouth-watering, and her books are always popular. Highly recommended."
"Synopsis" by , In her tenth cookbook, the revered author and teacher presents a collection of recipes for appetizers, soups, salads, meat, poultry, and pasta dishes, plus breads and desserts--all using vegetables, herbs, nuts, legumes, and fruits fresh from the garden.
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