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1 Beaverton Cooking and Food- Fruits and Vegetables
13 Burnside Cooking and Food- Vegetables General
3 Home & Garden Cooking and Food- Vegetarian and Natural
3 Home & Garden Cooking and Food- Vegetables General
25 Local Warehouse Cooking and Food- Vegetables General
25 Remote Warehouse Cooking and Food- Vegetables General

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes

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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes Cover

 

 

Excerpt

Introduction

 

It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related? They were, it turns out. And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories?

 

 

Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

For 4

I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets.

 

1 cauliflower (about 11/2 pounds), broken into small florets, the core diced

2 tablespoons olive oil, plus more for tossing the pasta

1 onion, finely diced

2 pinches of saffron threads

1 large clove garlic, minced

Scant 1 teaspoon red pepper flakes

4 tablespoons finely chopped parsley

Sea salt

8 ounces pasta shells, snails or other shapes

Grated aged cheese or crumbled feta cheese (optional)

Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside.

Bring a large pot of water to a boil for the pasta.

Heat the oil in a wide skillet over medium heat. Add the onion and saffron and cook, stirring frequently, until the onion is soft, 6 minutes or so. The steam will activate the saffron so that it stains and flavors the onion. Add the garlic, pepper flakes, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm.

While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente. Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices, grate the cheese on top, and serve.

With Shrimp: When wild Gulf shrimp are in season, take advantage of their sweet goodness. Peel 1 pound shrimp, then sauté them over high heat in olive oil until pink and firm, after 5 minutes or so. Toss them with chopped garlic and parsley and divide them among the individual pasta plates or heap them over the top of the communal dish. Omit the cheese.

Product Details

ISBN:
9781607741916
Subtitle:
Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes
Author:
Madison, Deborah
Author:
Madison, Deborah
Publisher:
Ten Speed Press
Subject:
Cooking and Food-Vegetables General
Subject:
Vegetables
Publication Date:
20130331
Binding:
HARDCOVER
Language:
English
Pages:
416
Dimensions:
10.26 x 9.35 x 1.37 in 4.1 lb

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
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Home and Garden » Gardening » Vegetable

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes New Hardcover
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Product details 416 pages Ten Speed Press - English 9781607741916 Reviews:
"Review" by , “I have always marveled at Deborah Madison’s deep knowledge of vegetables and her original creations, which taste just as delicious as they sound. Vegetable Literacy is her latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook. A fine achievement and a real inspiration for me.”
"Review" by , “I have long been a fan of both Deborah’s vibrant food and her many thorough, thoughtful cookbooks. In Vegetable Literacy she offers, with abundant warmth and generosity, observations from years of garden-to-table cooking. Filled with fascinating botanical notes and inspired recipes that really explore vegetables from the ground up — it is a pleasure to read. The writing is beautiful and the lessons are astutely down to earth.”
"Review" by , “Deborah Madison has taken vegetables to a whole new level. You’ll want to know what she knows — about botany, family pairings, and companion flavors on the plate. In cooking, Madison excels, but she’s also a natural with observation in the garden. Her passion is palpable, her scholarship tops, and her prose exquisite.”
"Review" by , “The are few people equipped with the curiosity, skill, and eye for observation required to construct a volume of this size and scope — and Deborah does it masterfully. Vegetable Literacy will shift the way both home and professional cooks think about the relationship between ingredients, and vegetables in particular. Using this book has felt like a missing puzzle piece snapping into place — inspiring, intimate, informative, and beautifully illustrated.”
"Review" by , “For those of us who love vegetables, Deborah Madison gives not only practical tips for buying them, but also a bounty of diverse recipes. This is a monumental cookbook from a gifted writer and one of the best cooks of our time.”
"Review" by , “In Vegetable Literacy, Deborah Madison elegantly folds together a joy of gardening, a fascination for botanical kinship, and an expansive knowledge of fine and simple cooking. This book is a nutrient-dense treasure.”
"Review" by , “In her most exciting and innovative book to date, Deborah Madison shows us how the botany in our gardens can inform and guide our preparation and cooking of meals that will both delight and nourish us all. Come directly from the garden to the kitchen with Deborah, and you will never observe or use vegetables in an uninspired way again. This book feeds our imaginations and souls with more insights per page than any cookbook I know.”
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