Vegetables

The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.

The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isn't afraid to add smoked ham or meat stock to his vegetable recipes, if that's how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.

James Peterson's Vegetables is an encyclopedic yet easy-to-read guide to preparing everything from artichokes and beet greens to plantains and watercress. It contains more than 300 enticing recipes, many which use just three or four ingredients.

This is a book about vegetables, but not a vegetarian cook book. To deliver appealingly intense flavors, Peterson uses chicken broth, anchovies, prosciutto, or bacon. He also does not skimp on cream or butter when he feels it is right for a dish.

Peterson starts with information on buying, storing, and using 64 vegetables. Photos illustrate how to trim fennel, clean and julienne leeks and perform other commonly used techniques. He also provides helpful information along with the recipes, like suggesting that you buy roasted, not raw cashews because they are less likely to be rancid. The recipes range from Mediterranean-style Creamy Zucchini Gratin to Mexican Avocado and Chile "Gazpacho," and Japanese Cucumber Salad, as well as expected classics like mashed potatoes, glazed carrots, and creamed spinach. When you need a gift, think of this book. --Dana Jacobi