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Vegetables from Amaranth to Zucchini: The Essential Referenceby Elizabeth Schneider
2003 International Association of Culinary Professionals (IACP) Cookbook of the Year
"At 777 pages, with tons of gorgeous color photography, any vegetable you can think of — really, I dare you — has its own loving tribute, plus quite a few that I, at least, had never heard of....If you only buy one cookbook this year, Vegetables from Amaranth to Zucchini gets my most enthusiastic vote." Jill Owens, Powells.com (read the entire Powells.com review)
Synopses & Reviews
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.
In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini — while zucchini turns out to be more intriguing than you ever imagined.
Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields — scientists, growers, produce distributors, and chefs among them.Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section — spectacularly innovative recipes suggested by professional chefs.
Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.
America's most esteemed produce expert offers an indispensable encyclopedia and cookbook describing some 300-plus vegetables. Every entry provides a full-color identification photo of the veggie and its market names in the United States--plus richly readable historical facts. Practical information is provided on availability, selection, storage, preparation, and traditional and contemporary cooking methods, and the book includes a selection of reliable recipes. 276 color photos.
About the Author
Elizabeth Schneider is the author of Vegetables from Amaranth to Zucchini: The Essential Reference (IACP Book of the Year), Ready When You Are: Made-Ahead Meals for Entertaining, and coauthor of Better Than Store-Bought and Dining in Grand Style. Her magazine series "Produce Pro" (in Food Arts) and "Vegetable Wise" (in Eating Well) received James Beard awards. Hundreds of her articles have appeared in the New York Times, Gourmet, Food & Wine, and many other publications.
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