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Eatingwell Vegetables


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Launched in 2002, EATINGWELL is a leading source of delicious recipes, trusted advice, and thought-provoking stories about food and where it comes from. EatingWell's mission is to help people make healthy happen every day.


"As vegetables continue to migrate to the center of the plate, well-researched guides such as this one from EatingWell provide needed culinary inspiration. Organized by vegetable type, the chapters begin with helpful overviews, including each vegetable's origin, its growing season, and how it's harvested and commonly used in cooking. Preparation tips, quick cooking instructions, storage suggestions, and nutrition information complete the prelude to the recipes. At times, the ideas skew toward the predictable, as with sauteed Brussels sprouts with bacon and onions, and potato-leek bisque. Yet there are some genuinely interesting ideas here, such as the Vietnamese broccoli rabe spiked with fish sauce and lime juice; mustard greens and kale with toasted naan; and cider and honey kohlrabi slaw. Food trends such as the cauliflower pizza crust and raw kale salads also get their due. Throughout, bonus tips for growing cucumbers and "stale-ing" bread offer added value. This is a useful addition to a veg-centric cook's collection. Photos. (June)." --Publishers Weekly

"Along with a sharp knife and bottle of quality olive oil, EatingWell's new book, Vegetables, should be a standard in all kitchens. From the stunning photography to the helpful prep tips and informative nutrition highlights of each delicious vegetable, this guide is a must-have for chefs at all levels of experience."-- Joy Bauer, MS, RDN, nutritionist for NBC's Today show, founder of Nourish Snacks and best-selling author of From Junk Food to Joy Food "Few ingredients are more fun to work with then vegetables in the height of their season. They don't need much, and this book gives the home cook those baseline fundamentals on both how to get started, and how to cook in a way that simply accents the vegetables' natural brightness. Roasting super slow or over an open flame - this book keeps it smart and keeps it real." -- Michael Solomonov, Executive Chef at Zahav and Co-Owner CookNSolo restaurants "Nobody has to tell me to eat my greens. Whether we're planning menus at my restaurants or the season's crops at our farm in Prosser, vegetables are never an afterthought. We like them front and center on the plate. This is the book that will help you use up every last stalk, root, stem and leaf of your precious supply of vegetables, and do it deliciously" -- Tom Douglas, chef and restaurateur, Seattle "EatingWell consistently impresses and inspires me with top-notch recipes and reliable information, and this collection is no exception. With everything you need to know to make vegetables as compellingly delicious as they are good for you, this book is a must-have!" -- Ellie Krieger MD RDN, Host of Public Television's Ellie's Real Good Food, and award winning cookbook author

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