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From the Publisher

As Seen on CBS Sunday Morning-

Recipes for every cook, every vegetable, and every season.

Transform any vegetable into the most delicious thing on your plate

Vegetable Makeovers: Up Close and Personal

The delicious transformation of vegetables comes to life throughout Vegetables Illustrated in Vegetables Reimagined pages that walk you step by step through recipes with particularly innovative techniques.

Roasted Carrots with Shallots and Chermoula

From raw to remarkable

Vegetables Illustrated is the cookbook for anyone looking for fresh, modern ways to add more vegetables to their diet—in other words, just about all of us. This authoritative and inspirational guide full of 700+ recipes for more than 70+ vegetables could only have come from Cook’s Illustrated. Our easy to master recipes will broaden your veggie horizons in endless ways with reinvented versions of everyday favorites and exciting introductions to everything you’d find at the farmer’s market.

  • Turn humble parsnips into a rich, spice-infused hummus through the magic of the microwave
  • Discover how to turn butternut squash into super flavorful, light-as-air ravioli—minus the dough
  • Transform fennel wedges into a silky-textured side, a sandwich or pizza topping, or the star of an antipasto platter by oven-roasting them low and slow in seasoned olive oil

Artichokes

Season: Available throughout most of the year, springtime is high season when all sizes are widely available.

What to look for: Artichokes with leaves that are tight, compact, and bright green.

What to feel for: Give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses its moisture).

Beets

Season: Beets, both with and without their greens, are available year round.

What to look for: Choose medium-size beets for the best return on investment (small beets are harder to prep and peel; very large beets can be woody). Beet greens attached to beetroots is a sign of freshness.

Kohlrabi

What to look for: Smaller bulbs, about the size of an orange (grapefruit size kohlrabi is likely to be spongy or woody). Whether green or purple, the color should be vibrant and free of blemishes.

Store: If you purchase kohlrabi with the stalks and leaves attached, separate them before storing them both in loosely closed plastic bags in the refrigerator. Bulbs will stay fresh for a week or longer; the greens will keep for several days.

Fennel

What to look for: Sometimes labeled as "fresh anise" in the supermarket, look for bulbs that firm and creamy white, with as little discoloration or brownish spots as possible. The stalks should be crisp and firm, and the fronds should be feathery and bright green.

Store: Place fennel in an open plastic produce bag and place in the fridge for up to a week.

Description

Product Description

The only vegetables book you''ll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We''re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you''ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America''s favorite veggies. But you''ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables'' versatility in everything from sides to mains: You''ll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:

CLASSICS, PERFECTED

    Best Baked Potato
    Skillet-Roasted Brussels Sprouts
    Roasted Broccoli
    Cauliflower Soup
    Foolproof Boiled Corn with Chili–Lime Salt

FRESH TAKES

    Carrot-Habanero Dip
    Potato and Chorizo Tacos
    Whole Romanesco with Berbere and Yogurt-Tahini Sauce
    Stir-Fried Thai-Style Beef with Chiles and Shallots
    Zucchini Bread with Pistachios and Orange

NEW FAVORITES

    Fried Fiddleheads with Lemon-Chive Dipping Sauce
    Nori-Crusted Salmon
    Fava Bean Crostini with Manchego and Pine Nuts
    Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
    Sunchoke Chowder

Review

"The team at Cook’s Illustrated magazine and America''s Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."
--Booklist STARRED Review

"This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."
--Publisher''s Weekly

"With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book''s tips, techniques, and "kitchen secrets" are a wonderful way to start."
--TreeHugger

"If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.”
--The Wall Street Journal


"If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet." 
--New Haven Register

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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4.7 out of 54.7 out of 5
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Top reviews from the United States

Food, Glorious Food!Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Love Vegetables? Don''t Really Love Them but Want to? This Book is a Must Have!
Reviewed in the United States on March 7, 2019
When I saw this Cooks illustrated book pop up on my list I had to have it. I have a large collection of cookbooks and within that collection about 40 of them are vegetable cookbooks. I was expecting that this book would have the usual Cooks Illustrated magazine... See more
When I saw this Cooks illustrated book pop up on my list I had to have it. I have a large collection of cookbooks and within that collection about 40 of them are vegetable cookbooks.

I was expecting that this book would have the usual Cooks Illustrated magazine style recipes, with a couple of pages devoted to each recipe with long explanations of how they came to the end result. I enjoy that but didn’t really want a whole book of it. I was extremely pleased when I received this book to find that each page is jam packed with recipes with only a short paragraph “Why this recipe works” heading up every recipe. I appreciate the brevity with the discussion because it resulted in a hefty book with over 700 recipes!

In all honesty I don’t find the “why this recipe works” paragraph to be particularly useful. It basically provides a verbal, “we did this to make it creamier and then we drizzled it with that to enhance the dish with some acidity” type notes. One can simply read the recipe to see what they did. Of much more use to me would have been a short paragraph at the end of each recipe saying how one might switch the recipe up a bit with different vegetables using the same technique or the same vegetable using different seasonings.
But that small gripe aside, I am extremely happy with this book. I have cooked extensively from Cooks Illustrated before and know the recipes are by and large good.
Putting the recipes themselves aside for a moment the main reason why I was so happy with this book is that the book is divided into vegetable specific chapters! That might sound like a no brainer to you, but out of all of my vegetable recipe books, only one other is categorized like that! (Chez Panisse Vegetables) All of the others are either divided into seasons, or divided into courses (breakfasts, sides, mains etc) forcing me to check the index (first I am forced to locate my reading glasses and that’s always a trial in itself) Once I find the ingredient I am looking for in the index I am sent hunting all over the book for the recipes so I can decide what to do with my vegetable of choice. I always find this annoying, all the flicking back and forth until I find a recipe that sounds like it goes with whatever else I am making that night.
This book takes all that work away by providing all the recipes for every vegetable all in one place, plus it''s alphabetical! That’s a huge plus for me!
It is a little irritating though that peppers is under S for Sweet peppers and that ginger, horseradish and sunchokes are lumped together under rhizomes, and legumes are under F for fresh legumes, (''cause let''s admit it, depending on where you live or the time of year it is, favas and edamame for example are more likely to be found in your supermarkets frozen or canned sections) so wouldn’t it have been more useful to just put legumes under L? But that aside, chapter headings are listed on the first page after the title page, so its easy to scan down it and find the category you want, despite those small annoyances.

On the next 8 pages after the initial chapter headings, each vegetable is listed out more specifically with every dish listed under it that contains that vegetable. Favas have their own category, as does Edamame, but annoyingly chickpeas don’t, although if I flick to the back of the book and check the index chickpeas are in ten different recipes, whereas favas are in 3 and edamame are also in 3. So, although I love that the chapters are devoted to a particular vegetable, or category of vegetable I would have made some editorial suggestions myself to avoid these small annoyances (when is someone going to offer me a cookbook editorial job, I wonder? I’m waiting)
Besides the categorization of devoting each chapter to a vegetable, the other reason I was very impressed with this book is the wide range of recipes/flavor profiles and methods that are included for any given vegetable. Let''s take a closer look at one chapter for examples. Firstly, the carrot chapter has a page about prep and storage as does all the chapters.

Here are the recipes for carrots:
Boiled Carrots with Cumin, Lime and Cilantro
Roasted Carrots and Shallots with Chermoula (full page photo)
Roasted Carrot Noodles
Braised Carrots with Apple
Whole Carrots with Red Pepper and Almond Relish (with a full page picture and a diagram of how to make a cartouche/parchment lid)
Glazed Carrots with Oranges and Cranberries
Brined Grilled Carrots with Cilantro Yoghurt Sauce (small photo)
Carrot Habanero Dip
Chopped Carrot Salad with Mint, Pistachios and Pomegranate Seeds (full page photo)
Brown Rice Bowls with Roasted Carrots, Kale and Fried Eggs
Bulgur Salad with Carrots and Almonds
Chickpea Salad with Carrots, Arugula and Olives NOTE: This is one of those out of place chickpea recipes – contains 2 cans of chickpeas and 3 carrots and 1 cup of arugula and ½ cup olives so to my mind this is a chickpea recipe. I stand by my comment that the Fresh Legume chapter should have been Legumes (Fresh, Frozen and Canned) and that chickpeas should also have been given a listing in the “List of recipes”
Carrot Ginger Soup (small photo)
One Pan Chicken with Couscous and Carrots
Carrot Layer Cake (with a full page photo and a diagram on how to slice and layer it)

So that’s the basic outline.
Chapter headings are as follows
Artichokes
Asparagus
Avocados
Beets
Broccoli
Brussels Sprouts
Cabbages
Carrots
Cauliflower’Celery
Chicories
Chiles
Corn
Cucumber
Eggplant
Fennel
Foraged Greens
Fresh Legumes
Garlic
Green Beans
Hearty Greens
Herbs
Kohlrabi, Rutabagas and Turnips
Lettuces and Leafy Greens
Mushrooms
Okra
Onions
Parsnips
Peas
Potatoes
Radishes
Rhizomes
Sea Vegetables
Spinach
Sweet Peppers
Swiss Chard
Tomatillos and Cape Gooseberries
Tomatoes
Winter Squash
Zucchini and Summer Squash

I admit to having some small gripes with almost every cookbook I buy. Despite my irritation and anomalies like the chickpea issue (one example of a couple of similar issues in this book) I love the organization of this book, and the recipes are extensive and wide ranging.
There are many recipes for vegetable dishes from Turkish or Chinese, Jewish, Italian, Thai, German, Southern USA, Cajun, Mexican, Korean, Greek focus for example.
I love to cook across a wide variety of cultures so I think it''s great to be able to turn to say the Okra chapter and find recipes that range from Indian, Cajun, Greek, Caribbean, Creole, Sichuan, along with some basic recipes for sautéed and roasted and deep fried okra for example. This layout is especially useful to me, as I have a huge collection of books that focus on recipes from a particular country, but in order to find the vegetable dish of choice, I am forced to go through not only the index in my vegetable books but also many of my regional books before settling on a recipe for a particular ingredient. In a nutshell this provides the same thing all in one book!

If you already love vegetables and want a book you will turn to first to quickly work out what to do with that bunch of spinach for dinner tonight, or even if you don’t love vegetables but really want to incorporate some interesting vegetable dishes into your repertoire so that your family eats more of them, then look no further. You need this book (and maybe also Chez Panisse Vegetables)

Photos are: Beet and Carrot Noodle Salad, Roasted Carrots and Shallots and Chermoula, Asparagus and Goat Cheese Tart, Roasted Red Pepper Soup with Paprika and Cilantro Cream, Hearty Beef and Sweet Potato Chili.
If this review has been useful to you, please click the helpful button. I spend a lot of time on my reviews because I get a huge kick out of seeing that one of my reviews helped a like-minded shopper filter through all the crap out there. If you enjoyed this review, you can also go to my profile to read more of my cookbook reviews, or on my profile page click to follow me so you are notified when I post another review.
Happy cooking!
766 people found this helpful
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Anna
3.0 out of 5 starsVerified Purchase
Unfortunately, small pale type used
Reviewed in the United States on March 5, 2019
Just received this book today. While I am generally a fan of Cook''s Illustrated I was disappointed to see that they opted for quite small and pale type in order to include the 700+ recipes promised within. And some paragraphs are italicized which makes the type even paler... See more
Just received this book today. While I am generally a fan of Cook''s Illustrated I was disappointed to see that they opted for quite small and pale type in order to include the 700+ recipes promised within. And some paragraphs are italicized which makes the type even paler and harder to read. Deciding how useful this book will be to us when it is such a challenge to read!
244 people found this helpful
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Kathy M.
3.0 out of 5 starsVerified Purchase
Print size is so small that it''s difficult to use as a cook book
Reviewed in the United States on March 6, 2019
I bought this book with plans to try new vegetables and ways to cook familiar ones. The book is full of info and recipes, my problem is that the print is so small that it is difficult to have the book on the counter and actually keep track of the recipe. Readers on, readers... See more
I bought this book with plans to try new vegetables and ways to cook familiar ones. The book is full of info and recipes, my problem is that the print is so small that it is difficult to have the book on the counter and actually keep track of the recipe. Readers on, readers off. I am going to have to do some thinking about whether to keep or return.
245 people found this helpful
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Kate
4.0 out of 5 starsVerified Purchase
Kindle version is easy to read but needs photos and better index
Reviewed in the United States on March 19, 2019
I have subscribed to Cooks Illustrated for 20 years as their recipes work and did not like it that they did not feature more vegetables in their recipes as vegetables are the highlight of my meal. This cookbook should win an award as it organizes everything according to... See more
I have subscribed to Cooks Illustrated for 20 years as their recipes work and did not like it that they did not feature more vegetables in their recipes as vegetables are the highlight of my meal. This cookbook should win an award as it organizes everything according to each vegetable. Have carrots you want to use up look through the carrot chapter. Each chapter begins with buying, storing and cutting the vegetable. each recipe begins with why this recipe works which help you understand why each step is important and why you may want to follow this technique other times you are preparing this vegetable. Each vegetable has some different techniques for cooking. If you think baking a potato is throw in it in the oven..just changing a couple of things elevates it perfection. Their recipe for whole carrots with red pepper and almond relish blows me away; I don''t bother with the relish for me but I end up with carrots so perfectly cooked you will savor every bite. My husband asks me to make the broccoli soup recipe and their cream of cauliflower soup sans cream is perfect. A major oversight is there is no recipe for vegetable broth.

I have gone to buying kindle cookbooks as I can adjust the size of the font and simply cook it using my laptop. If I want to print out a recipe I copy it and past it into a word program where I can make notes for myself. I can read them on my tablet and it is easier for me to hold than a heavy book. To each his own. That being said I will be using this book for gifting this year as it will make preparing healthy family meals better and provide ideas for entertaining as well as save vegetables from the compost pile.
While I still love the cookbook it is not as easy as it should be to see the recipes with each vegetable. There should be some sort of index. Also in a lot of their cookbooks there are photos of the finished dish, this helps immensely in deciding if it is something you might like to try and in preparation, takes a lot of the guesswork out. That being the case Cooks illustrated could make the photos available on their website for recipes in their magazine you get a photo (if you don''t subscribe you won''t have access to the recipe) but photos are quite a help.
108 people found this helpful
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Prometheus
5.0 out of 5 starsVerified Purchase
I might have to make every recipe in the book
Reviewed in the United States on March 12, 2019
I''m an ardent fan of Cook''s Illustrated and America''s Test Kitchen. (Though, less so since the departure of Christopher Kimball. :-) I received this recipe book less than a week ago and I''ve made several of the corn-specific recipes. (I love corn!) Each one has turned out... See more
I''m an ardent fan of Cook''s Illustrated and America''s Test Kitchen. (Though, less so since the departure of Christopher Kimball. :-) I received this recipe book less than a week ago and I''ve made several of the corn-specific recipes. (I love corn!) Each one has turned out fine. I had been looking for a reliable recipe for a "Fresh Corn Salad" and I''ve found it here. I''m sure I''ll alter it as I make it a few additional times, but it''s been a great starting point. I also tried the "Beef and Chinese Broccoli Stir-Fry" - admittedly an old and tired dish (and I''m not crazy about a stir-fry). This one turned out great! And two of the mushroom recipes were fantastic. What I like about the book is the short summary on a particular vegetable and then, they get right to the recipes. With a book this rich in recipes, it''s impossible to have unlimited color photos without increasing its costs. The photos they do have were fine with me. Based on what I''ve made and read so far, I''m tempted to do a "Julia & Julia" and make every recipe in the book. I love vegetables. And no, I''m not a vegetarian.
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===
3.0 out of 5 starsVerified Purchase
More photos would be nice
Reviewed in the United States on March 5, 2019
It really wasn’t what I was hoping for. I haven’t tried any recipes yet and there are some that sound interesting enough to try but was hoping more for more weekday dishes I could use as sides for the family. Maybe some more kid friendly recipes along with one for the... See more
It really wasn’t what I was hoping for. I haven’t tried any recipes yet and there are some that sound interesting enough to try but was hoping more for more weekday dishes I could use as sides for the family. Maybe some more kid friendly recipes along with one for the adults to enjoy.
47 people found this helpful
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M. Seay
3.0 out of 5 starsVerified Purchase
Lacking photos for the majority of the recipes.
Reviewed in the United States on March 16, 2019
The book appears to have a lot of information. I am disappointed in the fact that this book doesn’t have that many photos. Americas’s Test Kitchen always publishes books with color photos of all recipes but it isn’t the case w/ this book. I wished it had lots of more... See more
The book appears to have a lot of information. I am disappointed in the fact that this book doesn’t have that many photos. Americas’s Test Kitchen always publishes books with color photos of all recipes but it isn’t the case w/ this book. I wished it had lots of more photos.
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Naomi Manygoats
4.0 out of 5 starsVine Customer Review of Free Product
Ditch the side dishes you have been making the last decade, time for fresh new ones!
Reviewed in the United States on February 26, 2019
I love Cooks Illustrated cookbooks. Out of the thousands of cookbooks I own, they are really the best. Well researched, well tested, they almost never waste your time or ingredients, like recipes found on the Internet often do. This book has over 700 vegetable recipes. It... See more
I love Cooks Illustrated cookbooks. Out of the thousands of cookbooks I own, they are really the best. Well researched, well tested, they almost never waste your time or ingredients, like recipes found on the Internet often do. This book has over 700 vegetable recipes. It is very easy to get into the rut of focusing on a meat dish, and having the same handful of tired vegetable side dishes, that people get tired of eating. Even restaurants give little thought about cooking vegetables.

This is a vegetable cook book, as opposed to vegetarian. So there is meat in some of the dishes. There are excellent ‘how to’ illustrations throughout, and photos, but not all of the recipes have photographs. The ‘why this recipe works’ sections are great additions to the recipe. The recipes are well laid out, and the font is easy to read. The book design is nice, I do prefer one recipe to a page and not have to turn the page once my hands are icky from cutting things up. But the book would have been very large had they done that, as it is it’s a big book. The book is arranged alphabetically by vegetables. I have several other vegetable cookbooks that follow this same arrangement. If you have all the Asparagus or carrot recipes together, when you are in a hurry and don’t have time to look through the book, you can pick one vegetable and find a way to cook it. Most of the recipes still seem geared toward side dishes, not main meals made of largely vegetables. There are however main dishes in the book that can themselves be the center of the meal. Like Asparagus Goat Cheese Tart, Ultimate Vegetarian Chili, Chile’s Rellenos, and Roasted Corn and Poblano Chowder. I think Jerk Chicken (as excited as my husband got with the photo), Lamb Pita Sandwiches, and Rack of Lamb with a Mint relish are really meat dishes with very minimal vegetables. I have been battling illness for some time, and I suppose at this point, I would love to see more complex vegetable dishes, that feature several vegetables, not just 1, that I can eat as a main meal. There are some in here, but that’s where the books arrangement falls short. Because if you want some sort of tasty casserole stew, or soup with several vegetables, which section is it in? There is a cake in the carrot section.... I did find Vegetable Pot Pie, and Root Vegetable Gratin, in the Kohlrabi, Rutabagas, and Turnips section. Most of the recipes do have many spices and herbs, etc. so they are never bland and boring.

I like the recipes in here, but I do wish there had been another section, and that would be one pot dishes that had multiple vegetables, with optional just small amounts of meat, for flavor and to make the carnivores not feel deprived. For example fried rice, but with as many vegetables as rice, and just small amounts of meat. I’ve said it before and will say it again, cornbread is BREAD not CAKE so you don’t need to put sugar in it.
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Top reviews from other countries

GSW
5.0 out of 5 starsVerified Purchase
A gorgeous book full of recipes.
Reviewed in Canada on October 28, 2020
This is a big book (about 3in thick ) and I was sceptical at first. I quickly glanced through it and I thought it was composed of vegetable side dishes which is not what I wanted. I’m shifting to a more plant based diet now and need all the variety of recipes I can get. I...See more
This is a big book (about 3in thick ) and I was sceptical at first. I quickly glanced through it and I thought it was composed of vegetable side dishes which is not what I wanted. I’m shifting to a more plant based diet now and need all the variety of recipes I can get. I began reading it cover to cover ( I do that with cookbooks) and it is absolutely FULL of highly valuable information, side dishes AND veg based main dishes. It covers buying and storing each vegetable, best way to cook it and recipes that so far have been fantastic. What is great about it is that each vegetable is listed alphabetically; no more going to the index to find a recipe with rutabaga; just find it alphabetically. Not only veg recipes it has recipes with meat, pickling recipes, spice blends and so much more. Definitely a book for anyone who loves cooking and is interested in healthy recipes.
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IntuneOne
5.0 out of 5 starsVerified Purchase
Beautiful!
Reviewed in Canada on February 12, 2020
This is a big book! Great pictures and easy recipes. So much information about the vegetables too - like best time of year to buy and how to pick good product
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Norman E. Burgess
5.0 out of 5 starsVerified Purchase
So Much More Than Recipes!
Reviewed in Canada on March 26, 2019
Information about vegetables is as important to me as vegetable recipes. This is an increasable volume of excellent information on purchasing, storing and using vegetables. The recipes are very good, but I have only received this book a short while ago and have not tried...See more
Information about vegetables is as important to me as vegetable recipes. This is an increasable volume of excellent information on purchasing, storing and using vegetables. The recipes are very good, but I have only received this book a short while ago and have not tried many. I am very satisfied with this book.
One person found this helpful
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Debbie
5.0 out of 5 starsVerified Purchase
Great for Plant Based Diet Followers!
Reviewed in Canada on December 30, 2019
This book is fantastic. I highly recommend it. I recently started a plant-based diet and am looking for creative ways to cook vegetables. The recipes in this book are easy and delicious.
2 people found this helpful
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Cathlyn LoPinto
5.0 out of 5 starsVerified Purchase
Amazing
Reviewed in Canada on May 15, 2019
I love this cookbook. So many recipes to try . Great tasting ones so far. looking forward to using this even more.
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As Seen on CBS Sunday Morning-

Recipes for every cook, every vegetable, and every season.

Transform any vegetable into the most delicious thing on your plate

Vegetable Makeovers: Up Close and Personal

The delicious transformation of vegetables comes to life throughout Vegetables Illustrated in Vegetables Reimagined pages that walk you step by step through recipes with particularly innovative techniques.

Roasted Carrots with Shallots and Chermoula

From raw to remarkable

Vegetables Illustrated is the cookbook for anyone looking for fresh, modern ways to add more vegetables to their diet—in other words, just about all of us. This authoritative and inspirational guide full of 700+ recipes for more than 70+ vegetables could only have come from Cook’s Illustrated. Our easy to master recipes will broaden your veggie horizons in endless ways with reinvented versions of everyday favorites and exciting introductions to everything you’d find at the farmer’s market.

  • Turn humble parsnips into a rich, spice-infused hummus through the magic of the microwave
  • Discover how to turn butternut squash into super flavorful, light-as-air ravioli—minus the dough
  • Transform fennel wedges into a silky-textured side, a sandwich or pizza topping, or the star of an antipasto platter by oven-roasting them low and slow in seasoned olive oil

Artichokes

Season: Available throughout most of the year, springtime is high season when all sizes are widely available.

What to look for: Artichokes with leaves that are tight, compact, and bright green.

What to feel for: Give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses its moisture).

Beets

Season: Beets, both with and without their greens, are available year round.

What to look for: Choose medium-size beets for the best return on investment (small beets are harder to prep and peel; very large beets can be woody). Beet greens attached to beetroots is a sign of freshness.

Kohlrabi

What to look for: Smaller bulbs, about the size of an orange (grapefruit size kohlrabi is likely to be spongy or woody). Whether green or purple, the color should be vibrant and free of blemishes.

Store: If you purchase kohlrabi with the stalks and leaves attached, separate them before storing them both in loosely closed plastic bags in the refrigerator. Bulbs will stay fresh for a week or longer; the greens will keep for several days.

Fennel

What to look for: Sometimes labeled as "fresh anise" in the supermarket, look for bulbs that firm and creamy white, with as little discoloration or brownish spots as possible. The stalks should be crisp and firm, and the fronds should be feathery and bright green.

Store: Place fennel in an open plastic produce bag and place in the fridge for up to a week.

Description

Product Description

The only vegetables book you''ll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We''re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you''ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America''s favorite veggies. But you''ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables'' versatility in everything from sides to mains: You''ll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:

CLASSICS, PERFECTED

    Best Baked Potato
    Skillet-Roasted Brussels Sprouts
    Roasted Broccoli
    Cauliflower Soup
    Foolproof Boiled Corn with Chili–Lime Salt

FRESH TAKES

    Carrot-Habanero Dip
    Potato and Chorizo Tacos
    Whole Romanesco with Berbere and Yogurt-Tahini Sauce
    Stir-Fried Thai-Style Beef with Chiles and Shallots
    Zucchini Bread with Pistachios and Orange

NEW FAVORITES

    Fried Fiddleheads with Lemon-Chive Dipping Sauce
    Nori-Crusted Salmon
    Fava Bean Crostini with Manchego and Pine Nuts
    Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
    Sunchoke Chowder

Review

"The team at Cook’s Illustrated magazine and America''s Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."
--Booklist STARRED Review

"This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."
--Publisher''s Weekly

"With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book''s tips, techniques, and "kitchen secrets" are a wonderful way to start."
--TreeHugger

"If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.”
--The Wall Street Journal


"If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet." 
--New Haven Register

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Product information

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