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Listen To Your Vegetables: Italian-Inspired Recipes for Every Season
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About Listen To Your Vegetables: Italian-Inspired Recipes
Product Description Food & Wine's 28 Cookbooks and Food Books to Add to Your Shelf This Fall Robb Report's The 9 Best New Cookbooks to Buy This Fall From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes. James Beard Award–winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with? In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah’s long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, including: Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho) Grilled Japanese Sweet Potatoes with Honey Butter and Pimenton Carrot and Lamb Merguez Sausage Lasagna You’ll also find indispensable tips and techniques, under the heading “Get It Get It”—an expression Sarah uses in her kitchen when things are coming together perfect. With Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game. Review Cabbages ride motorbikes. Baby artichokes get chipped. Olives skydive. Porcini get their Bolognese on. Listen to Your Vegetables is joyful and voluptuous and unbridled and ecstatic. Lend your ear to Sarah Grueneberg and she’ll sing you a feast. THIS is the best book you will cook from this year. — John T. Edge, author of The Potlikker Papers Get yourself to a farmers’ market and load up on the best of this season’s vegetables. Then dig into this love letter to vegetables from the fantastic Sarah Grueneberg. — Renee Erickson, co-owner and chef, Sea Creatures Restaurants, and author of Getaway Some of the best meals I’ve ever had have been at Sarah Grueneberg’s Monteverde in Chicago. And now some of her best, most mouthwatering recipes are right here. If I were you, I’d Listen to Your Vegetables and listen to Sarah. She, her restaurant, her recipes, and this book are all irresistibly delicious. — Phil Rosenthal, host of Somebody Feed Phil The joy and romance that Sarah brings to the act of cooking and eating is completely irresistible—and with Listen to Your Vegetables, she has beautifully translated that joy to the page for you to experience at home. These recipes and techniques and stories are a clarion call: ‘Get up! Run to your nearest garden or farmers’ market! The gift of delicious food, made simply and thoughtfully, is within reach!‘ If you’re like us, you’ll dog-ear practically every page—that’s how inspiring Sarah’s words and recipes are. — Ashley Christensen and Kaitlyn Goalen, AC Restaurant Sarah Grueneberg is a brilliant chef, and this book reflects that. We all think of Sarah for her pasta, but the artful play of veggies in this book is a true masterpiece and will be an inspiration in all our kitchens. — JJ Johnson, chef and founder, FIELDTRIP Listen to Your Vegetables is astounding. It’s a lifetime book that belongs on every cook’s shelf. I am envious of every young person falling in love with vegetable cookery with guidance from Sarah—the way I did with Deborah Madison. The thorough, approachable recipes are thoughtfully organized with beautiful illustrations to boot! — Cheetie Kumar, chef and owne
