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Milk Street Vegetables

Cooking / Cooking / Specific Ingredients / Vegetables

Date de parution: November 16th 2021

Milk Street Vegetables

250 Bold, Simple Recipes for Every Season

AN AMAZON MONTHLY EDITOR'S PICK AND BEST BOOK OF THE YEAR

Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street.

Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.
 
Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.
 
To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.
 
This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:  
  • A simple head of cauliflower can become Cauliflower ShawarmaSichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews
  • Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro
  • Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu
  • and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and  Persian-Style Swiss Chard and Herb Omelet
 
It’s never too late to get your vegetable PhD.
 
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USD: $19.99  /  CAD: $24.99

Page Count: 416

ISBN-13: 9780316705974

What's Inside

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Reader Reviews

Praise

"...A full year’s worth of meal inspiration and recipes, including options for roasting, baking, or stir-frying vegetables or incorporating them into salads and soups. There are also recipes for specialty condiments, like compound butters to top grilled corn or cauliflower shawarma, with substitutions as needed. As in the other Milk Street cookbooks, there are photographs of each dish that bring the recipes (like charred zucchini and tomato dip) into clear focus, but the multitude of vegetable recipes make it stand out among other Milk Street publications... cooks of all levels will appreciate the variety of vegetable dishes in this handy guide. It’s an ideal complement to Milk Street: Cookish, but it can also stand on its own."

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