Vegetables Illustrated

In stock
SKU
CL26
Special Price $19.99 Regular Price $40.00
- +

The cookbook for anyone looking for fresh, modern ways to add more vegetables to their everyday diet

. . . in other words, just about all of us. This authoritative, practical, and inspirational guide could only have come from Cook’s Illustrated. Our easy-to-master techniques will broaden your vegetable horizons in endless ways. Discover reinvented versions of everyday favorites—potatoes scored 36 recipes, and broccoli, broccolini, or broccoli rabe stars in 28 recipes—and exciting introductions to everything you’d find at the farmers'-market, from fiddleheads and garlic scapes to kohlrabi and baby pattypan squash. Dive in for meaty and meat free-mains, apps, soups, pasta, even baked goods and desserts. Vegetables Illustrated has you covered for every vegetable and every season.

Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:


Classics, Perfected
  • Best Baked Potato
  • Skillet-Roasted Brussels Sprouts
  • Roasted Broccoli
  • Cauliflower Soup
  • Foolproof Boiled Corn with Chili-Lime Salt
Fresh Takes
  • Carrot-Habanero Dip
  • Potato and Chorizo Tacos
  • Whole Romanesco with Berbere and Yogurt-Tahini Sauce
  • Stir-Fried Thai-Style Beef with Chiles and Shallots
  • Zucchini Bread with Pistachios and Orange
New Favorites
  • Fried Fiddleheads with Lemon-Chive Dipping Sauce
  • Nori-Crusted Salmon
  • Fava Bean Crostini with Manchego and Pine Nuts
  • Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
  • Sunchoke Chowder

Editorial Reviews


"The team at Cook’s Illustrated magazine and America's Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."
-Booklist STARRED Review

"This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."
-Publisher's Weekly

"With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book's tips, techniques, and "kitchen secrets" are a wonderful way to start."
-TreeHugger

"If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.”
-The Wall Street Journal


"If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet." 
-New Haven Register

Details

Recipes: 700+ Featuring 70 Vegetables
Format: Hardcover, Full-Color*
Pages: 544
Item Number: CL26
Item Weight: 4.1 pounds


This item must be returned within 6 months of the purchase or ship date.
See return policy for details.

Shipping

Shipping: Standard shipping ships within 2-4 days.

Need it faster? Choose expedited shipping at checkout.

FREE SHIPPING on all orders over $40

Lawman Johnson, Test Cook for Vegetables Illustrated

"Ask my 10-year-old self and it’s easy – French fries! Now this question is a little harder to answer, since I’ve come to like all kinds of vegetables. If I have to narrow it down to just one, asparagus is my top choice for its sweet, nutty, and grassy flavor as well as its versatility. This gorgeous green vegetable can be roasted, crusted with cheese, and added to tarts, stir fries and omelets. You can’t beat grilled asparagus—three ingredients, a smoky-charred flavor, perfection."

Dan Zuccarello, Executive Food Editor, Books

"I can’t get enough of broccoli rabe’s bold, nutty flavor and tender texture. Plus, broccoli rabe is incredibly versatile. From broiled to braised, stirred into a soup or featured as a side dish, its potential is endless. It’s also basically ready to cook right out of the bag (a quick trim of its stalks is the extent of the required prep) and available all year round. Try the Broiled Broccoli Rabe and Roasted Salmon and Broccoli Rabe with Pistachio Gremolata."

*All illustrations, including color ink-and-illustration artworks, and black and white step-by-step technique illustrations are by John Burgoyne, the renowned illustrator whose drawings have accompanied Cook’s Illustrated recipes for 20 years.