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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Little Brown & Co
Publication date
October 27, 2015
Pages
374
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780316373357
ISBN-10
0316373354
Dimensions
1.75 by 9 by 11 in.
Weight
4.45 lbs.
Original list price
$40.00
Amazon.com says people who bought this book also bought:
JFK and Mary Meyer: A Love Story | Estela | Estela | On Vegetables: Modern Recipes for the Home Kitchen | Six Seasons: A New Way with Vegetables | The Last Course | The Gramercy Tavern Cookbook | Vegetable Literacy
JFK and Mary Meyer: A Love Story | Estela | Estela | On Vegetables: Modern Recipes for the Home Kitchen | Six Seasons: A New Way with Vegetables | The Last Course | The Gramercy Tavern Cookbook | Vegetable Literacy
Summaries and Reviews
Amazon.com description: Product Description:
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.
Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.
James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR
The Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post
Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens.
V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too.
V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.
Editions
Hardcover
The price comparison is for this edition
With Maura McEvoy (other contributor) |
from Little Brown & Co (October 27, 2015)
9780316373357 | details & prices | 374 pages | 9.00 × 11.00 × 1.75 in. | 4.45 lbs | List price $40.00
About: James Beard Award winner for Vegetable-Based CookingONE OF THE BEST COOKBOOKS OF THE YEARThe Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.
About: James Beard Award winner for Vegetable-Based CookingONE OF THE BEST COOKBOOKS OF THE YEARThe Atlantic, Cooking Light, Chicago Tribune, The Daily Meal, Food + Wine, Food Republic, Los Angeles Times, Newsday, NPR, Washington Post One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home.
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