Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Original language
English
Categories
Cookery / food & drink etc

V IS FOR VEGETABLES

Dorothy Kalins Michael Anthony

Inspired Recipes & Techniques for Home Cooks -- from Artichokes to Zucchini

One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home.

Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.

V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too.

V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.

Michael Anthony is the executive chef-partner of Gramercy Tavern, the executive chef and director of Untitled, and the author of The Gramercy Tavern Cookbook. He received the James Beard Award for Best Chef in New York City in 2012. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.

Dorothy Kalins is a two-time James Beard Award winner and the founding editor of Saveur magazine. She produced The Gramercy Tavern Cookbook and many other award-winning cookbooks.

Available products
Book Published 2015-10-27 by Little, Brown and Company
Book Published 2015-10-27 by Little, Brown and Company

Comments

Anthony—who is known for his finesse with vegetables—currently helms the kitchen at two prominent New York City restaurants: decades-old Gramercy Tavern and museum sensation Untitled.... V is for Vegetables, however, is exactly how the acclaimed chef cooks at home.... Vegetables go in the center of the plate, and the meat, if he uses any, becomes the accompaniment.... And for each vegetable, there are multiple recipes, lessons in technique, illustrations, and even 'process shots' of a recipe coming together, not just of the final dish.

ou'll learn to unlock the intense flavors and healthy benefits within-one beautiful vegetable at a time. This cookable and approachable book is sure to become a favorite among home cooks!” The piece highlights two recipes, the Parsnip and Kale Gratin and a Winter Squash Stuffing, praising, “both […] are perfect for the holiday season or any night of the year.

This is a vegetable cookbook like no other: First, in its format—as the subtitle suggests, it's organized like an encyclopedia, with lovely illustrations and helpful pictures. Second, in its simplicity. These are recipes that require no esoteric ingredients or elaborate preparation - this is gourmet home cooking.

In this splendid tribute to vegetables, Anthony focuses on creating great flavors and healthy meals... Enticing and gorgeous, this collection showcases the best that nature has to offer.

It's big and beautiful, chock full of glossy color photography, but unlike other chef-authored cookbooks crowding the bookstore shelves these days, destined for dusty lives on coffee tables, V is for Vegetables is one to put right on the kitchen counter, ready to get splashed with the Swiss chard shakshouka and coconut-carrot soup. . . . The recipes—including ones for baked sweet potato fries, beet tartare and 'kale cooked quickly’—have short ingredient lists and are very approachable for beginning cooks. At the same time, cooks who know their way around a mandoline will be just as intrigued.