Book
Milk Street vegetables : 250 bold, simple recipes for every season / Christopher Kimball ; writing and editing by J.M. Hirsch and Michelle Locke ; recipes by Matthew Card, Diane Unger and the cooks at Milk Street ; photography by Connie Miller.
'Milk Street Vegetables' is a vegetable-cooking bible with more than 250 full-flavour recipes, moving vegetables into the centre of the plate from the realm of sides and salads, from James Beard and IACP award-winner Christopher Kimball's 'Milk Street'.
Record details
- ISBN: 9780316705981 (hardcover)
- Physical Description: 398 pages : colour illustrations ; 28 cm
- Edition: First edition.
- Publisher: New York : Voracious, 2021.
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking (Vegetables) |
| Genre: | Cookbooks. Recipes. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.65 Kim | 31681010261196 | NONFIC | Available | - |
- Baker & Taylor
The James Beard and IACP award winner, through full-flavor 250 recipes from around the world, shows how to transform the ordinary into the extraordinary, in this vegetable-cooking bible. 125,000 first printing. Illustrations. - Baker & Taylor
"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"-- - Grand Central Pub
IACP AWARD WINNER FOR BEST GENERAL COOKBOOK
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.
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.
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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.
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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.
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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: Â- A simple head of cauliflower can become Cauliflower Shawarma, Sichuan 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
Itâs never too late to get your vegetable PhD.Â
