V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini (Hardcover)

Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini

By Michael Anthony, Dorothy Kalins

Little Brown and Company, 9780316373357, 384pp.

Publication Date: October 27, 2015

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Description

James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR"The Atlantic," "Cooking Light," "Chicago ""Tribune," "The Daily Meal," "Food + Wine," "Food Republic," "Los Angeles Times," "Newsday," "NPR," " Washington Post"
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.
Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.
V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sauteed greens over a bowl of grains, and veggies with meat and fish, too.
V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.


About the Author

Michael Anthony is the executive chef-partner of Gramercy Tavern, the executive chef and director of Untitled, and the author of "The Gramercy Tavern Cookbook." He received the James Beard Award for Best Chef in New York City in 2012. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.

Dorothy Kalins is a two-time James Beard Award winner and the founding editor of "Saveur" magazine. She produced "The Gramercy Tavern Cookbook" and many other award-winning cookbooks.
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