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Vegetable of the Day: 365 Recipes for Every Day of the Year (Williams-Sonoma) Kindle Edition
Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. Enjoy dishes like new potatoes with peas or grilled artichokes with lemon aioli in spring. Have some golden corn fritters or puffy corn soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes in summer. Savor winter squashes and mixed-vegetable braises in autumn. And winter is the time for Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron.
This attractive, practical volume is broken into twelve chapters, each with a colorful monthly calendar that provides an at-a-glance view of the dishes included. You’ll find recipes for every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sautés to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook.
Packed with inspired recipes to help you get more of these nutrition superstars into your daily diet, this book will encourage you to try vegetables that you have always passed up because you didn’t know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.
From the Publisher
Rustic and elegant, simple and complex, classic and contemporary, these 365 recipes will inspire you to put vegetables on every menu every day of the year.
SUMMER VEGETABLE RECIPES
Delicious summer recipes include golden corn fritters or puffy corn soufflés, spicy Chicken and basil stir fry, and tomato-topped bruschetta.
FALL VEGETABLE RECIPES
In the fall, Williams-Sonoma Vegetable of the Day presents maple-glazed acorn squash and golden beet and blue cheese risotto.
WINTER VEGETABLE RECIPES
With the advent of winter, get ready to cook dishes such as brussels sprouts with chestnuts, creamy scalloped potatoes, and broccoli rabe, pesto, and smoked mozzarella strata.
SPRING VEGETABLE RECIPES
In spring, such brightly flavored dishes as Thai green chicken curry with asparagus or grilled artichokes with lemon aioli are delicious options.
HELPFUL CALENDAR AND TIPS
Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the dishes. Recipes include helpful tips like serving suggestions and ideas for variations and garnishes.
|Vegetable of the Day||Salad of the Day||Soup of the Day||One Pot of the Day|
|Description||These 365 recipes will inspire you to put seasonal vegetables on your menu every day of the year.||From chopped, shredded, light meals, and main dishes, this cookbook offers a salad for every day of the year.||From light gazpachos to hearty chowders, this cookbook offers 365 delicious soup recipes.||Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to what’s for dinner.|
About the Author
Erin Kunkel is an award-winning food and lifestyle photographer who works around the world, and calls the foggy outerlands of San Francisco home. When she’s not behind the camera, she can be found gardening, cooking, and dreaming of warm water surf spots. --This text refers to an alternate kindle_edition edition.
- ASIN : B08H71KDJQ
- Publisher : Weldon Owen; Illustrated edition (May 7, 2013)
- Publication date : May 7, 2013
- Language : English
- File size : 44955 KB
- Text-to-Speech : Not enabled
- Enhanced typesetting : Not Enabled
- X-Ray : Enabled
- Word Wise : Not Enabled
- Print length : 304 pages
- Lending : Enabled
- Best Sellers Rank: #560,204 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Top reviews from the United States
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Each month starts with a full-spread calendar with a dish listed for each day (e.g. January 1st reads, "Spicy sauteed kale & chickpeas, page 12"). The calendar is followed by the full recipes in order by day. The advantage is that the recipes call for ingredients that are in season (love that). The disadvantage is that there is no other rhyme or reason to the order of the recipes. There is a good index in the back called "Vegetable Recipes by Type" that lists the recipes in the following categories for you: Asian-style dishes, egg dishes, grain-based dishes, gratins, grilled dishes, main dishes, pancakes & fritters, pickles, pies/tarts, salads, soups/stews, Southwestern-style dishes, and stir-fries. You can also look dishes up by ingredient. Still, I do a lot of flipping through every page looking for something that strikes my fancy. It's just a different format from what I am used to.
I have them all lined up together on a shelf where they are easy to reach. (It is very nice that they match in size and looks.) I hesitated to pick this one up because I was concerned that this one would contain a lot of duplicates from the other books, but no, that is not an issue.
Layout is not bad: You will find (most often) two recipes sis-by-side in two columns on a page, with ingredients on top and instructions below. Type size and color are easy on the eyes. There are not pictures for each recipe. (You may like to see a picture for each recipe, but do you really need one? I don't think so. I think one should lean on their own visual instincts, their own imagination and their own creativity more often than we do these days.)
Index in a book like this needs to be extremely detailed--and this one is more than satisfactory. Of course, you will find the recipes indexed by ingredients, but you also get a secondary index that lists recipes by type of dish, flavor "theme", and cooking technique. I am going to list those headings for your because I think it will give great insight into the variety of recipes included:
Here are the headings in the "Vegetable Recipes by Type": Asian-Style Dishes, Egg Dishes, Grain-Based, Gratins, Grilled, Main Dishes, Pancakes and Fritters, Pickles, Pies Tarts & Pastries, Salads (the largest group), Soups & Stews, Southwestern-Style Dishes, and Stir-Fries.
I am a very experienced home cook and I enjoy cooking, and I even enjoy going through the daily thinking and deciding chore of "What's for dinner tonight?". I have way too many cookbooks on my library shelves, and I'm slowing down on my purchasing. (I like to read cookbooks, but I've finally learned that I do not need to buy them and keep them all.) And, yet, I will continue to buy this series as more are released.
Better Homes and Gardens seems to be competing with W-S by producing a line of "Fresh" cookbooks. They are similar in size to these W-S books, recipes are arranged differently, and layout is way more stylish and current. Those books have more pictures, and the books manage to contain the same amount of recipes by including lots of "variations" (which take up less room than separate recipes. I find that the BHG cook books work great for a less experienced or younger cook--they are a little too basic for me and give me too much information on tools, pantry items, how-to basics, sources and such. The series does make a nice gift for someone starting out. The W-S series makes a nice gift for someone "a little further along". Actually, I recommend both series. Email me (my public address is on my Profile Page) or add a comment below, if you want more input on either series.
The varieties are endless. My neighbor loved it so much when she saw it
I bought one for her too.
I HIGHLY recommend this book!
Top reviews from other countries
As previously mentioned there isn't an index (on my kindle version, anyway) but at the start of each month there is a list of the dishes for that month. So if you have a hankering to cook 'parsnips' it doesn't take too long to go through the months. With the added bonus of finding something else you'll want to cook in the future.
Not every recipe has a picture and the ingredient weights and occasionally names are for an American reader but you don't need to be Sherlock Holmes to work it out.
Cooking is about trial and error and as you get better at it, adapting recipes. I'm still very much in error territory and this book is a better companion than most of the others I own. It would of earned five stars but I just haven't made enough errors yet :)
Das Cover lässt ja nun eher auf langweilige Eintöpfe schleißen, es finden sich aber wirklich tolle, moderne, vielfältige und meist auch mit Zutaten aus dem Supermarkt nachzukochende Rezepte.
Also wirklich Rezepte für jeden Tag.
Die Rezepte sind grob saisonal sortiert und kommen aus jeder Kategorie:
Tarts, Eintöpfe, Salate, Eiergerichte, Nudeln, Pies.
Portionen sind sowohl groß und deftig als auch klein und eher als Beilage gedacht (gebratene kleine Tomaten mit Basilikum und Feta bilden eher keine ganze Hauptspeise).
Ganz überwiegend sind die Rezepte auch vegetarisch, das eine
oder andere enthält dann aber doch Fleisch oder sehr selten (Thun-)Fisch.
Darüber kann man aber als Vegetarier oder jemand, der einfach mehr Gemüse essen möchte, hinwegsehen, da es mehr als genug Alternativen gibt.
Eine Kennzeichnung für vegane oder vegetarische Rezepte gibt es nicht.
Auf jeden Fall eignet sich das Buch auch als Familienkochbuch oder für Einsteiger, die zum ersten Mal alleine kochen müssen.