Judy Gorman's Vegetable Cookbook

Judy Gorman, Author, Sandra Taylor, Editor, Jill Shaffer, Illustrator Yankee Publishing, Inc. $19.95 (416p) ISBN 978-0-89909-099-3
Americans began eating their vegetables in the healthy 1970s, spawning a popular genre of cookbooks. By now the format is familiarvegetables listed alphabetically with descriptions, and selection and storage advice. Gorman's (The Culinary Craft book is commendable for the number (78) of vegetables and the variety of dishes included. She offers recipes beyond stir-fry for a large selection of Oriental vegetables, and lists less common vegetables like cassava (a yam-like tuber), fiddleheads (a type of fern) and cardoons (stalks of the thistle plant of which artichokes are the flower buds). Familiar vegetables often receive unusual treatmentbrussels sprouts shredded like cabbage, grilled beets with ginger butter, cabbage strudel, cream of roast garlic soupand plenty of classic vinaigrettes and sautes are provided. Not surprisingly, carrots, potatoes, corn, tomatoes and broccoli inspire the most recipes, with only two or three dishes for more unusual vegetables. This is not intended as a vegetarian cookbook, and there are only several entrees. However, while most of the recipes are for side dishes, there are also a fair number of desserts, soups, appetizers and breads. Illustrations not seen by PW. (October)
Reviewed on: 09/29/1986
Release date: 10/01/1986
Paperback - 416 pages - 978-0-89909-349-9
Hardcover - 416 pages - 978-1-56731-042-9
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