Vegetables Illustrated

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.
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