EatingWell Vegetables: The Essential Reference

As vegetables continue to migrate to the center of the plate, well-researched guides such as this one from EatingWell provide needed culinary inspiration. Organized by vegetable type, the chapters begin with helpful overviews, including each vegetable’s origin, its growing season, and how it’s harvested and commonly used in cooking. Preparation tips, quick cooking instructions, storage suggestions, and nutrition information complete the prelude to the recipes. At times, the ideas skew toward the predictable, as with sautéed Brussels sprouts with bacon and onions, and potato-leek bisque. Yet there are some genuinely interesting ideas here, such as the Vietnamese broccoli rabe spiked with fish sauce and lime juice; mustard greens and kale with toasted naan; and cider and honey kohlrabi slaw. Food trends such as the cauliflower pizza crust and raw kale salads also get their due. Throughout, bonus tips for growing cucumbers and “stale-ing” bread offer added value. This is a useful addition to a veg-centric cook’s collection. Photos. (June)