Perfect Vegetables: Part of ""The Best Recipe"" Series

Cook's Illustrated Magazine, Author America's Test Kitchen $29.95 (384p) ISBN 978-0-936184-69-2
For vegetarians and food enthusiasts weary of soggy carrots, smelly cabbage or lumpy mashed potatoes, the editors of Cook's Illustrated present a tome devoted to vegetable perfection from artichokes to zucchini. Carefully researched and thoroughly tested, each section (organized alphabetically by vegetable) includes an informative history and interesting food facts; tips on how to select the freshest vegetable at the market; and detailed approaches to cooking and serving. The volume answers oft-asked questions about preparing and storing foods, and includes both basic recipes (""master recipes"") and tastier dishes (Green Beans with Sauteed Shallots and Vermouth, Mashed Potatoes with Brie and Tarragon and Glazed Carrots with Currants and Almonds) for each veggie. Step-by-step illustrations on preparation help the home cook master technique: detailed lessons, for example, are provided for preparing artichokes for braising and corn for grilling, dicing an avocado and segmenting an orange. There's a section on why chopping onions can make you cry, as well as suggestions to stop the flow of tears. (Light a candle or wear swimming goggles.)""Best of"" segments are peppered throughout the book, offering the reader results of taste and equipment tests from the Cook's Illustrated staff. Those looking for merely a recipe book may feel overwhelmed by the plethora of information and advice, as the test kitchen staff leaves no ingredient unchecked (they devote 56 pages to potatoes), but chowhounds and home chefs alike should delight at every obsessive and flavorful detail.
Reviewed on: 08/18/2003
Release date: 08/01/2003
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.