Average customer rating:
- A Katzen book for Vegans
- Mollie has done it again!
- Disappointing
- Love Mollie and Moosewood, but this one is a miss for everyday cooking
- Yummy Vegetarian
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Mollie Katzen's Vegetable Heaven: Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts
Mollie Katzen
Manufacturer: Hyperion
ProductGroup: Book
Binding: Hardcover
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Vegetables
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Similar Items:
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EAT, DRINK, AND WEIGH LESS: A FLEXIBLE AND DELICIOUS WAY TO SHRINK YOUR WAIST WITHOUT GOING HUNGRY
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The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
ASIN: 0786862688 |
Amazon.com
Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen's Vegetable Heaven, another celebration of nature's bounty. The book (also illustrated by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen's casual, spontaneous tone. Standout recipes include Roasted Eggplant Salad with Mustard Vinaigrette, Tomato-Fennel Consommé, Giant Mushroom Popovers, and Frittata with Red Onions, Roasted Garlic, Greens, and Goat Cheese. The book's "Side-by-Side" chapter, a collection of small dishes meant to be served together, features bean and grain delights like Coconut Rice with Ginger, Chilies, and Lime, Tuscan Bean and Pasta Stew, and "Don't Knock 'Em Till You Try 'Em" Soyburgers. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as Red Onion and Shallot Marmalade, Summer Fruit Salsa, and Chipotle Cream. There are dessert recipes, too, for old favorites like Ginger Thins and Homemade Butterscotch Pudding and "newer" enticements like Mexican Chocolate Cake, Pineapple Pomegranita, and Blueberry-Lemon Mousse Pie. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen's much-loved style. --Arthur Boehm
Book Description
Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen's Vegetable Heaven, another celebration of nature's bounty. The book (also illustrated by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen's casual, spontaneous tone. Standout recipes include Roasted Eggplant Salad with Mustard Vinaigrette, Tomato-Fennel Consomm+, Giant Mushroom Popovers, and Frittata with Red Onions, Roasted Garlic, Greens, and Goat Cheese. The book's "Side-by-Side" chapter, a collection of small dishes meant to be served together, features bean and grain delights like Coconut Rice with Ginger, Chilies, and Lime, Tuscan Bean and Pasta Stew, and "Don't Knock 'Em Till You Try 'Em" Soyburgers. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as Red Onion and Shallot Marmalade, Summer Fruit Salsa, and Chipotle Cream. There are dessert recipes, too, for old favorites like Ginger Thins and Homemade Butterscotch Pudding and "newer" enticements like Mexican Chocolate Cake, Pineapple Pomegranita, and Blueberry-Lemon Mousse Pie. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen's much-loved style. --Arthur Boehm
Customer Reviews:
A Katzen book for Vegans.......2007-08-02
In this book's introduction, Mollie Katzen explains how she has evolved as a chef to cook and eat lighter, vegetable based meals. As a huge fan of the original moosewood cookbook, I have likewise evolved in my eating and cooking habits and find Vegetable Heaven to be a delightful and essential compliment to her previous books. As always, the majority of recipes I have tried from this book are delicious - my favorite being the lentils with carmelized onions! The book also includes time tables for cooking and preparation time which are very useful in recipe selection. Many of the recipes are easy and quick to prepare, and have few ingredients. Katzen continues to deliver the best vegetarian recipes around. Vegans will find this book more useful than other, more dairy heavy books of Katzen's (although only roughly four dessert recipes are vegan).
Mollie has done it again!.......2006-08-14
This book is a delight, introducing new and exciting ingredients e.g. Quinoa and unusual vege's to my cooking. Mollie has changed her cooking format (I think it comes with age) since the days of "Enchanted Broccoli Forest" and "Moosewood Cook Book", she displays more of a purest cooking form today. It is certainly packed with receipes to test any vegetable's limited, and as always the flavours are exciting and suprising to the pallet. Mollie has made me receive many compliments from friends and family over the years using her receipes and I will continue to do so.
Disappointing.......2006-07-25
I love Mollie Katzen's earliest cookbooks - Moosewood and Enchanted Broccoli Forest. Dishes I make from those are relatively easy and very tasty. I have tried a lot of recipes in this cookbook and I have been very disappointed. They just...don't taste as good. I have served some dishes from this cookbook which have remained uneaten on the table. On the other hand, when I use the other two, people usually enjoy the food, and ask me for the recipes. I have learned my lesson, and I don't use it anymore. If you actually want to buy a cookbook which is a useful source of recipes, I do not recommend this one.
Love Mollie and Moosewood, but this one is a miss for everyday cooking.......2006-05-25
Some of my Moosewook books are so well used that they look as if they've been through the food processor so I think I can say with substantial credibility that I am familiar with this writer's previous work. That may, however, be the root of the problem. I should have taken heed of the word "uncommon" in the title. I mistakenly expected the every day home cooking approach of previous volumes. In my casual home these are recipes for special occassions and entertaining.
It's a pretty book and the combinations of ingredients are tantalizing, but when it came down to execution something was lacking. Every dish turned out not quite right; seasoning a little bland, texture a little watery, colors unappealing. I suspect these recipes will yield better results in the hands of a serious cook who has the skill to adapt to the variable characteristics of fresh produce which can vary in flavor, color, and water content based on geography and season and who has the time and skill to watch the cooking process carefully to get just the right textures.
Yummy Vegetarian.......2006-04-26
This cookbook is truly a celebration of healthy eating. I am not vegetarian but still enjoy this food. Mollie's other cookbooks were hit-and-miss, in my opinion, but I have loved everything I have made out of this one. My one complaint would be that she severely underestimates prep time.
Average customer rating:
- The recipes sound yummy!
- One of my favorites
- Fatty Vegetables on the Side
- Vegetables - the one book to have
- fantasitic
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Vegetables on the Side: The Complete Guide to Buying and Cooking
Sallie Y. Williams
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
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General
| Cooking, Food & Wine
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Vegetables
| Vegetables & Vegetarian
| Cooking, Food & Wine
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ASIN: 0026291150 |
Amazon.com
Sallie Williams has put together the definitive reference guide to the vegetable, alphabetically presenting 100 kinds of vegetables, greens, and beans (artichokes to zucchini), with more than 400 associated recipes. Let's say a friend hands you a basket of fennel from her garden. What do you do with it? The chapter on fennel discusses not just its history and flavor, but how to select a good bulb, how to store and prepare it (microwave, boil, and steam), plus it provides several fennel dishes (steamed with Parmesan, sautéed with red pepper, braised with red onion, roasted, stir-fried, or in salad) and includes suggestions for good companion dishes. Fond of tomatillos but unclear on the cooking concept? Rutabagas in the farmer's market but no recipes coming to mind? Vegetables on the Side employs a remarkably simple yet practical concept, offering inspiration to menu preparation and cutting down on the dreaded vegetable storage-bin rot. --Stephanie Gold
Book Description
Eat your vegetables! From artichokes to zucchini, this encyclopedic volume of vegetables as accompaniment will delight all who have ever wondered, "What should I make to go with it?" Complete with basics like steamed broccoli, regional specialties like New England baked beans, antioxidant-packed recipes for collards, and exotica ranging from stuffed chayote to roasted Jerusalem artichokes, here are more than 400 recipes, classic and creative, for the vegetable enthusiast. Vegetables are listed alphabetically so they are a snap to find—and within each entry, Williams offers nutritional highlights, directions for steaming, boiling, and baking, and a score of delightful recipes to go with just about any main dish. There are even suggestions for main dishes to go with these vegetable sides.
Customer Reviews:
The recipes sound yummy!.......2006-07-28
I would like to have this book and perhaps in the future I will buy a copy. Some people may not like it because the author doesn't mind using cream, oil, wine and cheese. To me, it gives food flavor and good mouth-feel. That's important to me. I rather enjoy my food than to constantly worry about my health. I don't need to be super slim. And the French eat rich foods, and they are not as fat as us Americans. We eat too much, that's the problem.
One of my favorites.......2006-04-04
I keep checking this book out of the library, so I guess I'm just going to have to break down and buy my own copy. It is one of the two vegetable cookbooks I turn to again and again, the other being Deborah Madison's "Vegetarian Cooking for Everyone". Several recipes are given for each vegetable, and most are easy to prepare. If you want to include a varied selection of vegetables in your diet, and you want eating them to be a pleasure, then this book will serve you well.
Fatty Vegetables on the Side.......2005-09-09
This cookbook includes recipes for a wide array of vegetables as well as interesting background on the origin and distribution of each vegetable in human societies. Unfortunately the recipes tend to be high in fat. Most of the recipes include generous portions of butter, oil, or heavy cream. Nutritional information is not included for the recipes. People should eat more vegetables, but with the obesity epidemic, these recipes are not the best way to improve our diets.
Vegetables - the one book to have.......2004-12-07
This book is one of the top five in my kitchen - the only one soley for vegetables. After a trip to a farmers market - this is where you go to learn how to cook the Japanese eggplant or the Jerusalem artichoke or the rabe.
fantasitic.......2001-08-07
I never thought I would need to purchase a cookbook about vegetables but I was proven wrong. This is a book that is well worth the money you pay for it. From a-z vegetables are arranged in chapters that begin with a discription of each with it's history, storage, how to choose and cooking methods. What then follows is a collection a recipes for each vegetable that ranges from the common place to the not so common. The standard is that all the recipes are very tasty, well explainded and easy to accomplish. Since purchasing this book, when I see a good looking vegetable I will buy it and then go home and look through the book to find how I will prepare it. I have never been disappointed. The author will often even give suggestions on what to prepare as an entree to accompany the vegetable dish.
Customer Reviews:
Good only if you don't own "The New Best Recipe" by Cooks Illustrated.......2006-06-23
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. If you do not own "The New Best Recipes" by the same editor you will like this book, if you do, read on.
The book is outlined as follows:
1. Appetizers
2. Salads
3. Vegetables Sides and Casseroles
4. Potato Sides and Casseroles
5. Rice, Grain and Bean Sides and Casseroles
The "Side Dishes" by the editors of Cooks Illustrated Magazine is a nice book provided that you do not own either "Italian Classics" or "Best Recipes" by the same editors. If you own either of these two books (as I do) you will find that this book contains many of the same recipes. The books are not entirely duplicative, but at least 50% of all the recipes are in either and sometimes both of the other two books.
In the first chapter on Appetizers even the order of the recipes is the same as "The New Best Recipe" book. I stopped looking after the first five recipes were the same, and in the same order.
Many of the recipes in this book have a strong Italian influence. Most of these recipes are Italian classics. The recipes themselves are very good, and authentically Italian when appropriate. There are also some Mexican and French recipes included as well.
If you don't own either "Italian Classics" or "Best Recipes" this is a nice book. The recipes are strong and the dishes routinely turn out well. This book is written in the usual Cooks Illustrated Style. The writers tell you what they tried that did and did not work followed by the recipe. If you don't plan to purchase "The New Best Recipe" by the editors of Cooks Illustrated I recommend this book. However, I would suggest that you purchase "Best Recipe" instead since it covers many more recipes including most if not all of these.
Average customer rating:
- potatoes for dinner!
- spud-tastic
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Ultimate Potato Book: Hundreds of Ways to Turn America's Favorite Side Dish into a Meal
Bruce Weinstein , and
Mark Scarbrough
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Paperback
General
| Baking
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General
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General
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Potatoes
| Vegetables & Vegetarian
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Vegetables
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The Ultimate Brownie Book: Thousands of Ways to Make America's Favorite Treat, including Blondies, Frostings, and Doctored Brownie Mixes
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One Potato, Two Potato
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The Ultimate Shrimp Book: More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable
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The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, With Dozens of Chocolate Chip Cookies and Hundreds More
ASIN: 0060096756
Release Date: 2003-06-17 |
Book Description
Potatoes as a main course?
That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna (potatoes replace the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar.
Download Description
"
Potatoes as a main course?
That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna (potatoes replace the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar.
"
Customer Reviews:
potatoes for dinner!.......2004-02-10
I bought this book because I owned others in this series (ultimate shrimp, ultimate ice cream)--and I'm not disappointed. All the recipes are for main courses with potatoes, so this is a book for real potato lovers. Great soups, really yummy stews, and some cool new things I've never seen before--potato casseroles that are way great. I love all the international dishes, Japanese, Chinese, Irish, French, German, African. It's so cool to make potatoes from around the world.
spud-tastic.......2003-07-08
Here's a great set of recipes for every spud-lover in your life. Every recipe is a main course--some fudge a little, like "steak frites," but the authors claim it's not steak frites without the frites. Fair enough. But beyond those, there are a terrific set of international dishes, from Congolese to Japanese, from Chinese to Chilean. Who knew the spud was such an international favorite? And there are plenty of home-spun, American recipes, too. From latkes to hash, here's a book that will make the potato the centerpiece of any plate.
Book Description
Discover contorni-the delicious side dishes of Italy-in this wonderful cookbook of over 60 recipes from Susan Simon, author of Insalate. Made with the freshest vegetables, these little dishes follow the seasons to take advantage of each ingredient at its most flavorful. From spring vegetable tarts-Crostate di Verdure Primaverili-to a colorful blend of winter carrots and celery root-Carote e Sedano-Rapa alla Nonna Silvera-each recipe uses ingredients that can be easily found at the local grocery. Photographs illustrate beautiful Italian countryside, street markets, and perfectly ripe vegetables, and showcase the mouthwatering recipes. With Contorni, side dishes are no longer an afterthought, they are the perfect accompaniment.
Customer Reviews:
A stunning intro to Italian cuisine!.......2005-07-12
Sometimes a main dish can be very intimidating, especially when using ingrediants and techniques you aren't used to. This book is perfect for an introduction to authentic Italian cuisine.
The dishes are divided by season (the author states that vegetables are best when in season). Each offers a few different recipes with each vegetable, ranging from bell peppers to leeks. All of them look amazing, can't wait to try them all. The best is that they are vesatile enough to work for everyday dinners or special occasions.
Another thing worth mentioning: the photography in this book is worth the purchase price alone (as of now, the purchase price is around $6, you can't beat that with a stick). Beautiful rustic dishes, sprawling landscapes. Absolutely beautiful.
Worth every penny and then some!
Finally!.......2003-10-06
This book should be scattered throughout the entire bookstore. It belongs in the travel, photography, history and cookbook sections. Every single page drips with sensuous photographs of gorgeous places and beautiful food. The recipes are accessible and easy to prepare. The way Ms Simon describes the food, preparation and suggestions for serving it are mouth watering. My partner made the vegetable tart the other night and it was fantastic. He wasn't crazy about peeling the asparagus, but admitted that it was certainly worth it. Coming up with inventive, delicious side dishes is always a challenge. Finally, that challenge has been met. I can't wait to try everything in the book, even the eggplant.
Customer Reviews:
Nothing awe-inspiring, just good everyday recipes.......2004-01-11
I've had this cookbook for three or four years, and I'm surprised at how often I turn to it. There aren't all that many recipes -- perhaps 40 or 50? -- and few of them sound like a terrifically exciting and different thing to cook. Yet, the book flips open to three or four of its recipes without effort, and a few are on my Thanksgiving standards list -- the "oh, you *have* to make your cranberry chutney again!" no-brainers.
The recipes are simple without being stupid... only a little more involved than steaming that asparagus (make the "asparagus with caper and pine nuts, with shaved parmesan" instead, with not a whole lot more effort), or boiling carrots (the glazed carrots with marsala and hazelnuts recipe takes the dull veggie to new heights). Befitting the book title, you won't find a veggie main course here; they're all accompaniments.
Few, if any of the recipes, use chicken stock, so the book is suitable for vegans.
Not all the recipes are winners -- the baked ratatouille is pretty dull -- but the book's inexpensive enough to keep for its several winners.
wonderful recipes.......2000-05-23
I have yet to read a William-Sonoma cookbook that did not have wonderful pictures and equally wonderful tasting dishes. This book lived up to my expectations. I would recommend this as a must for anyone who cooks frequently, especially vegetarians out there or people who are looking to decrease the amount of meat they eat. You'll never miss it with this recipe!
Customer Reviews:
Exceptional Cookbook.......2000-06-14
One of the few books I've been able to find on vegetable (not vegetarian) cooking. The author explains in detail how to select, store and cook a variety of vegetables, organized by season. Her recipes are somewhat out of the ordinary, but most don't take a lot of extra effort, allowing you to add variety to otherwise dull vegetable side dishes without straining your allotted budgets of time and cash. She also offers guidelines and suggestions for other sauce and garnish options aside from her recipes, as well as suggestions for matching the vegetable side dish with a main dish that will complement its flavors and textures. All in all it is an excellent cookbook, standing out particularly among the (very few) cookbooks on similar subject matter. This is not a cookbook for vegetarians, but rather one for those of us who want to add more vegetables to our diet to compliment the main dishes we love.
Average customer rating:
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Vegetable Side Dishes
Various
Manufacturer: Ryland, Peters & Small Ltd
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1841727202 |
Book Description
Long relegated to supporting roles on the dinner plate, veggies are finally headlining the show. Here they star in almost 200 delectable recipes - each accompanied by a photograph - covering every cooking style and occasion, from starters, salads, main dishes, and even vegetable juices to picnic food, casseroles, curries, and baked goods. Among the luscious offerings are Tomato Tarte Tatin, Asparagus Risotto with Pecorino and Mint, Roasted Beet Salad, and Green Curry with Sweet Potato and Eggplant.
Customer Reviews:
veggie cook book.......2006-03-09
a good small-ish cookbook with many pictures that inspire you to make every single dish in the book. a good size for stashing away somewhere or taking it with you to a friend's house. has a clean elegant look with solid recipes that don't require unrealistic ingredients. overall a good buy.
Vegetable Lovers and Vegetarians Rejoice!.......2005-12-15
Finally, a great vegetarian cookbook with three key elements: easy recipes, short ingredient lists, and gorgeous photos! On top of that, these are unique recipes without too exotic ingredients. Don't get me wrong, I'm a huge fan of world cuisines, both eating and cooking them. But this cute little book is great for whipping up weekly lunches and dinners without much fuss. With nearly 400 pages of recipes and photos and lots and lots of simple vegetable dishes, it's a sure fire winner for anyone who likes to cook and eat vegetables and vegetarian fare.
Dream Shopper.......2005-03-09
VEGGIE FOOD
From: Veggies on the Side to the Main Event
Published by: Kay Scarlett, Laurel Glen Publishing, San Diego, CA
Reviewed by: Marty Martindale
If you are fortunate enough to have a personal shopper who will shop a WholeFoods-type store for you three times a week, here's a book of short recipes for making your grocery lists:
* Peppers Rolled with Goat Cheese, Basil and Capers
* Beet Hummus with chickpeas, tahini, yogurt and Turkish bread
* Asparagus Soup with broth, butter and lemon zest.
* Curried Lentil, Carrot, and Cashew soup with red lentils
* Roasted Fennel and Orange Salad with red onion, kalameta olives and mint
* Butternut Squash and Spinach Lasagna with ricotta, cream and Parmesan cheese
* Yellow Curry of Squash with Green Beans and Cashews, also soy and jasmine rice.
* Cabbage with Leek and Mustard Seeds also lemon and crème fraiche.
* Tomato Tart Tatin with red onions, balsamic vinegar, goat cheese and puff pastry
Kay Scarlett, Publisher at Laurel Glen in San Diego, California offers several concise little books of interesting food combinations, not limited to vegetarians. Remember, Julia Child said, "We can always cook up a piece of meat on the side."
More Laurel Glen Books in the series: Veggie Food, Sea Food, Finger Food, Bowl Food and more, are bright, glossy, paperbacked editions chock full of fresh food ideas and breath-taking photography to help you double-check the presentation.
Book Description
It's no wonder that Italians have a special way with vegetables when their produce is so ripe, delicious, and flavourful. Now you can share in their secrets with this fabulous volume of easy-to-follow recipes for all the best Italian vegetable dishes. Chapters include: Shoots and Leaves; Beans, Peas, and Lentils; Root Vegetables, Onions, and Funghi; Tomatoes, Eggplant, and Bell Peppers; and Pumpkin and Squash. Dazzle friends and family with these healthy, colourful, and delicious Italian dishes - such as Asparagus with Parmesan, Stuffed Mushroom Caps, and Zucchini and Mint Fritters - that are sure to please.
Customer Reviews:
Great cookbook! Nice photos!.......2007-09-09
This is a great cookbook for new vegetable recipes. It's always nice when there's great photos to tempt you to try a new recipe also :) I've made several dishes from this cookbook...highly recommend it!
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