EatingWell Vegetables: The Essential Reference

We are big fans of scaling back our intake of meat. Not only is it cheaper, but the health benefits can't be denied. That said, we have no interest in a purely vegetarian diet (we are of the opinion that world free of grilled Korean short ribs would be a pretty lonely place.) This book, where vegetables take center stage in every dish, was a welcome addition to our collection. These simple, yet tasty recipes are thoughtfully assembled and clearly explained - making every dish fun to prepare and delicious to eat. We appreciated how the book was divided into sections focusing on a specific vegetable - while also providing buying tips, nutritional information and preparation / cooking instructions. This proved particularly useful when grabbing whatever ingredients looked best at our local Farmer's Market and deciding later exactly what we would do with them. Here are the dishes we chose for our cookbook blog:•Wild Mushroom Pizza with Arugula and Pecorino - Mushrooms are a fantastic substitute for meat in dishes - especially if you can get a nice mix of different varieties. The firm texture and earthy flavor lend a complexity to this meat-free pizza. Definitely a winning dish!•Korean Steak & Mushroom Tacos with Kimchi - Although these tacos could also be enjoyed vegetarian, the grilled skirt steak definitely made these more substantial. The spice and crunch of the kimchi was the perfect compliment to take these tacos to the next level. And, our fancy stainless steel taco holders (available here on Amazon) made these 17% more enjoyable. Really!•Persian Cucumber Salad with Lentils and Sprouts - It was difficult to pick a favorite dish from the book but this one is definitely a contender. It was also the most surprising in how satisfying and filling it was. This was a great way to take advantage of the bounty of spring vegetables available from our local grocer.•Rosemary-Infused Cucumber Lemonade - This drink knocked our socks off! So tangy and refreshing - a perfect summer beverage. We also wouldn’t be mad at adding some vodka in there for an adult cocktail. Also, full disclosure, we made this in our juicer (instead of a food processor) out of sheer convenience.•Velvet Chicken with Baby Bok Choy - We usually prefer dark meat over light because chicken breasts have a tendency to dry out easily. The classic Chinese cooking method (poaching it in a tasty broth) for this velvet chicken with baby bok choy yielded juicy morsels of meat!•Roasted Vegetable Antipasto - Want to take your roasted vegetable game to the next level? This is the dish! This is the perfect accompaniment to any main course. The funky garlic, lemon, anchovy vinaigrette really adds punch and depth to the dish.

From Aritchokes to Yucca, this book has EVERYTHING! Don't know how to cut a cabbage? This book will tell and show you. Tired of the same old broccoli and potato recipes? This book hits them out of the ballpark and hits you in the face with flavor! It's late fall to early winter and you want to by some produce that's actually in season for once? This book tells you the best time to buy and exactly what to look for in that veg when you're picking him out at the the store.I got to the point one day, I was making a roast for my husband and was reaching for the carrots and potatoes at the store, when I stopped myself and said out loud to myself, "carrots and potatoes again? the same bloody way?" This book has changed our weeknight meals and we are incorporating more and more veggies in our diet. I love the detail the go into with this book and the varying recipes that go along with each and every vegetable. With the breathtaking photos of all the varieties of produce, you'll never have a boring meal again and hear that dreaded phrase "oh, just potatoes again."

The LORD answered when 7 people in my adult Sunday School Class gave me names of what they were reading or DVD's to see and I found that our LORD gave us the cure in Genesis 1: 29 and became a vegan. The cow and the horse get their protein and nutrients to fight illness and cancer from the veggies they eat. You eat beef or horse and you will only get the protein. The vegan get the protein and nutrition to fight diseases like cancer, and disease. Plus you fill your stomach and lose weight. The book tells you how to enjoy your veggies.

Could have had smaller pictures and more recipes. The general prep information was useful.

Love the way this book is organized and the depth and breadth of information. A perfect reference book and would be a good gift for newlyweds, kids setting out on their own. Every vege gets background, purchase tips, growing tips, basic how-to for prep and storage, a quick braise, saute, (cooking basics, nutrition, and a couple of recipes. HIGHLY RECOMMEND!

This is a great reference book as well as cook book. I love reading cookbooks, and love how this explains many different types of vegetables. I use it weekly for recipes, especially as my family has transitioned to plant based eating.

While only experience can teach much of what there is to learn about vegetables, this book barely skims the surface. Recently I purchased America's Test Kitchen's book on Vegetables and it puts this book to shame. There is so much more information about buying and prepping the vegetables and some science behind it. I should say that I have subscribed to their magazine since it came out so I may be biased but vegetables are my favorite part of the meal and I believe eating more vegetables can improve health. Therefore I want you to succeed when you buy and prepare vegetables and the ATK's book does a much better job. That being said, having the book listed according to each vegetable makes it easy to look up recipes for whatever vegetable is taking over my refrigerator to prepare for dinner. I have bookmarked a few to try.

Helpful, beautiful photos, great recipes. I joined a CSA this summer and got some veggies I had never cooked before. I know I could google a recipe but I enjoyed sitting down at my kitchen table and looking up the veggies and perusing through the gorgeous photos and recipes. Tried out some new recipes and enjoyed the process of taking the veggies from farm to table, using the cookbook as a great reference.