Hardcover; Published 3/27/2012; 400 Pages; ISBN 9781607740261
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An updated, expanded, full-color edition of James Peterson’s comprehensive guide to selecting, storing, preparing, and cooking more than 60 vegetables, for both vegetarians and meat eaters alike.
James Peterson is a culinary treasure, and in his trademark authoritative, yet approachable style, he demystifies a fundamental but all too often confounding area of cooking: vegetables. This fully revised and expanded new edition of the James Beard Award-winning classic walks readers through shopping, storing, and step-by-step instructions for preparing vegetables, both familiar and exotic. Whether it’s a bright and crisp fennel salad, delicately prepared fresh water chestnuts, or a rich and satisfying squash gratin, in Peterson’s hands vegetables are more captivating and enticing than ever.
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