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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [A Cookbook]
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About Vegetable Literacy: Cooking And Gardening With
Product Description In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food. This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory. Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook. Amazon.com Review Featured Recipe from Vegetable Literacy: Ivory Carrot Soup with a Fine Dice of Orange Carrots Serves 4-6 Ingredients 1 tablespoon butter 1 tablespoon olive oil 1 onion, thinly sliced 1 pound white carrots, scrubbed and thinly sliced 1 tablespoon raw white rice Sea salt 1/2 teaspoon sugar 1 thyme sprig 4 cups water or light chicken stock Few tablespoons finely diced orange carrots and/or other colored carrots Freshly ground pepper About 1 tablespoon minced fine green carrot tops Directions Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes. While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain. When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled. Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve. Featured Recipe from Vegetable Literacy: Peas with Baked Ricotta and Bread Crumbs Serves 2 Ingredients Olive oil 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta 2 to 3 tablespoons fresh bread crumbs 4 teaspoons butter 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup) 5 small sage leaves, minced (about 1 1/2 teaspoons) 1 1/2 pounds pod peas, shucked (about 1 cup) Grated zest of 1 lemon Sea salt and freshly ground pepper Chunk of Parmesan cheese, for grating Directions Heat the oven to 375°F. Lightly oil a small ba
