James Peterson's Vegetables will be a useful addition to your culinary library. It is a practical, reasonable, up-to-date, and uncomplicated guide to buying, preparing, and cooking vegetables.

James Peterson's Vegetables is written in the same clear tradition that we found in his previous award-winning book, Sauces: Classical and Contemporary Sauce Making, Second Edition.

In addition to the information and techniques provided in this book, there are more than 300 recipes for all types of vegetables.

Contents

The Vegetables

• Techniques for Cooking Vegetables: Approximate Vegetable Boiling and Steaming Times.
• Vegetables A - Z

The Dishes

• Vegetable Salads: Cool, Crispy, and Versatile
  
• Fried Vegetables: Instant Cooking to Preserve Texture and Flavor
  
• Vegetable Gratins and Casseroles: Gentle Baking to Bring Out Rich Flavor
  
• Grilled Vegetables: Open-air heat and Savory Smoke
  
• Pasta, Gnocchi, and Risotto: Ideal Pairings of Starch and Vegetable
  
• Pickles and Brine: Salt, Vinegar, and Sugar for Accent and Contrast
  
• Pureed Vegetables: Satin Textures and Forthright Flavors
  
• Roasted Vegetables: Strong Dry Heat to Concentrate Natural Sweetness
  
• Four Flavorful Favorites: Garlic, Dried Mushrooms, Preserved Meats, and Anchovies
  
• Braising: Slow Cooking to Bring Out Deep Taste
  
• Soups: Nutritious Extracts of Seasonal Vegetable
  
• Vegetable Stews: Combining Vegetables for Mixed Colors and Textures
  
• Tasty Starters for Parties and Meals
  
• Sauces, Salsas, Pastes, Rubs, and Flavorful Broths

Seasonal Availability of Vegetables. Vegetable Yields
Index

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