|
| Vegetable Harvest: Vegetables at the Center of the Plate | 
 enlarge | Author: Patricia Wells
Publisher: William Morrow Cookbooks
Category: Book
List Price: $34.95
Buy New: $12.96
You Save: $21.99 (63%)
New (47) Used (26) from $8.72
Avg. Customer Rating:  22 reviews
Sales Rank: 57680
Media: Hardcover
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 2.9
Dimensions (in): 9.2 x 8.8 x 1.2
ISBN: 0060752440
Dewey Decimal Number: 641.65
EAN: 9780060752446
ASIN: 0060752440
Publication Date: April 1, 2007
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW - no remainder mark! *FAST* shipping! See our *OUTSTANDING* RECENT FEEDBACK: 97%+!!! Great *Christmas* GIFT!! MULTIPLE copies and EXPEDITED shipping available! We are a *5-STAR seller* with more than 10,000 positive feedbacks!!! INTERNATIONAL shipping may be available. 100% Satisfaction GUARANTEED! Exceptional, real-person CUSTOMER SERVICE!
|
| Customer Reviews:
 Vegetables to feed the soul. August 12, 2007
6 out of 6 found this review helpful
Patricia Wells never disappoints in the kitchen, and if you loved her other cook books (I do!) you will want this latest. This book celebrates the vegetable. Do not confuse this cook book with those meant for strict vegetarians. I am not a strict vegetarian but I find myself more and more often seeking to extol a vegetable straight from the garden or a farmers' market, rather than a pice of meat. The recipes in this book, make you think about vegetables with a new respect and an increased appetite. Bon appetit!
Vegetable Harvest August 11, 2007
2 out of 3 found this review helpful
Wells presents a collection of recipes for appetizers, soups, salads, meat, poultry, and pasta dishes, plus breads and desserts-all using vegetables, herbs, nuts, legumes, and fruits fresh from the garden. Will be using this book for years to come.
Fresh Vegetables in Many Ways July 26, 2007
3 out of 3 found this review helpful
After reading about Patricia Wells in an early summer New York Times article, I thought it would be good to buy her book. I was not disappointed. The recipes range from simple to cosmopolitan in taste levels and the photos are a delight. Her ideas help to easily add more varieties of vegetables to lunch and dinner meals. The book is very very useful and the recipes are easy to follow.
 Not for vegetarians July 24, 2007
25 out of 44 found this review helpful
While I admit this is a lovely book, had I known practically everything has bacon or chicken broth in it I might not have bought this, since the recipes are so basic. (I'm not vegetarian, just think it's ridiculous, unhealthy, and irresponsible to have animals in every meal!) I'm going to substitute Provencal garlic broth though and see how that goes. There are so many great vegetable books out there, as other reviewers mentioned - Deborah Madison, Peter Berley, etc. The fact is, I'm glad I also bought Martha Rose Shulman's Provencal Light and Donna Klein's vegan Mediterranean and Italian cookbooks at the same time, as I will be able to compare their takes with Patricia's since neither of those use anything not of the region, yet they don't seem to need so much of the animal products Patricia relies so heavily on.
Letting fresh produce lead July 15, 2007
5 out of 7 found this review helpful
Inspired by her garden in Provence as well as some of her favorite French restaurants and markets, Wells ("The Provence Cookbook") puts vegetables first, letting the produce suggest the dish. These range from Chilled Cucumber and Yogurt Soup with Dill and Fresh Mint to Salmon Wrapped in Spinach Leaves with Caper, Lemon, and Olive Sauce; from Pumpkin and Sage Risotto to Tomato Sorbet.
The poultry and meat chapter features Grilled Chicken with Shallot Vinaigrette (lots of shallots), Rabbit with Artichokes and Pistou (basil), and Lamb Couscous with Chickpeas and Zucchini.
There's also a bread chapter and a dessert chapter and one you will turn to again and again - "the Pantry," which provides the basic stocks, sauces, flavored oils (including truffle oil, cream and butter) and spice mixes.
Each recipe includes nutrition information - calories, fat, protein and carbohydrates - and each is prefaced with serving suggestions. She likes Fresh Peas with Mint and Spring Onions served with roast chicken and Cauliflower Puree. Oven Roasted Cherry Tomatoes are delicious in salads, with pasta, or on sandwiches and are an integral ingredient in her Eggplant, Tomato, Basil, and Cheese Timbales. Wine suggestions accompany course dishes. All recipes start with equipment requirements, i.e., the right pan.
While assuming a love of cooking, most dishes are simple, and all have that French flair - attention to detail and presentation - which Wells effortlessly portrays with simple description. As always Wells brings her cooking-class expertise to bear in clear, concise directions which anticipate pitfalls and describe techniques.
Boxed asides offer a range of information, from personal anecdotes to French proverbs featuring food to well-honed nuggets of technique. Beautifully illustrated with Wells' own scrumptious photographs, this is well-rounded everyday French cooking at its best.
|
|
|
| |
