Hardcover; Published 8/8/2003; 384 Pages; ISBN 9780936184692
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Inside Perfect Vegetables you'll learn how to prepare and cook the wide array of vegetables now available in markets--everything form artichokes and asparagus to winter squash and zucchini. Included are 300 recipes (all are new to The Best Recipe Series) for favorite versions of all-American classics such as twice-baked potatoes and glazed carrots, as well as more unusual recipes such as stir-fried green beans and roasted beets. You’ll find more than 200 hand-drawn illustrations demonstrating cooking techniques in step-by-step detail, dozens of equipment testings and blind tastings of supermarket ingredients, and 16 pages of full-color photographs.
This has it ALL from the most basic of recipes to complicated ones all broken out by veggie. Wonderful collection that could probably help the beginner as well as the gourmet. Highly recommend for any kitchen! Great all around reference.
2 of 3 users found this helpful. Was it helpful to you? Yes | No Report Violation »It has a great varierty of recipes, some classic, some I've never thought of. I would like to see more pictures, but the directiosn are straightforward enough, that is works.
1 of 2 users found this helpful. Was it helpful to you? Yes | No Report Violation »I found this book in the library. When I maxed out on the number of times I could renew it, I ordered 2 copies. One for myself, the other as a gift for my daughter. Before I gave it to her, she was reading my copy and raving about it. It is the best. My go-to book for vegetables.
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