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MARTHA STEWART'S VEGETABLE COOK BOOK REVIEWED


Martha Stewart’s Vegetables
Published by Clarkson Potter
ISBN#978-0-307-95444-2
328 Pages

ABOUT BOOK: In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:

   • Roasted Carrots and Red Quinoa with Miso Dressing
   • Swiss Chard Lasagna
   • Endive and Fennel Salad with Pomegranate Seeds
   • Asparagus and Watercress Pizza
   • Smoky Brussels Sprouts Gratin 

Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.

REVIEW: The title and cover intrigued me to look inside. I was surprised when I realized this was a Martha Steward cookbook. I had used one of her cook books to make a few special items for Christmas several years back. Boy were the recipes complicated. They took a long time to make.

I was thrilled to see this cook book was user friendly. Each recipe had beautiful color photo. Most of the recipes in this book have two or three steps to them; a few had five. That was a great relief. The other thing I loved about this book was the fact that the ingredients were common ingredients; with most recipes have five to 8 ingredients in them.

I like that this book is set up by seasons. Every section she discusses the same topics with a different vegetable for every chapter. For example it starts out with The Basics, Season ability, Buying (The How to’s and what to look for guide) Notable varieties, Storing and Prepping and Cooking.

The first chapter is titled BUBLES: Garlic, Leeks, Onions, Ramps, Scallions, Shallots, Onions (Roots) Beets, Carrots, Celery Root, Jicama, Turnip etc. (Tubers)– Jerusalem, Artichokes, Potatoes etc. Greens, Broccoli Rabe, Collards, Kale etc (Stalks and Stems) Asparagus, Celery, Fennel etc (Pods) – Edamame, English Peas, Fava Beans, Snow Peas etc (Shoots) Sprouts, Peas Shoots etc. (Leaves) Cabb, Chicories, Lettuces, Spinach etc. (Flowers and Buds) Artichokes, Broccoli, Brussel Sprouts, Cauliflower etc. (Fruits) Avocados, Cucumbers, Eggplants etc (Kernels) Corn.

I liked hearing what Martha Stewart had to say in the forward, “This book is about all kinds of vegetables, and it is full of all kinds of recipes we’ve developed to prepare those vegetables in the most savory and delightful ways. Everyone in kitchens of Martha Stewart Living contributed to the content, and the expertise of our editors is evident on page after page…the recipes in this book treat both vegetables and fruits in delicious, savory, memorable ways.”

This book is a compilation of contributors; I liked that. It made for a great variety of recipes and vegetable used inside. There are over 85 recipes; many dishes looked yummy to me. I’d like to make (most of the book Grin!) but I’ll start with Potato Gnocchi, Roasted Pork Chops with Sweet Potatoes and Apples, Crisped Brussel Sprout Leaves, Oven Fried Baby Artichokes, Kale – Ricotta Dip; Beer-Battered Onion Rings, Fried Rice with Collard Greens and then the rest of the book!

Disclosure of Material Connection: I received a complimentary copy of this book from The Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St. Laurent
TBCN Where Book Fun Begins! www.bookfun.org  
The Book Club Network blog www.psalm516.blogspot.com 
Book Fun Magazine www.bookfunmagazine.com 

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