Free Ebook On Vegetables: Modern Recipes for the Home Kitchen
Free Ebook On Vegetables: Modern Recipes for the Home Kitchen
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On Vegetables: Modern Recipes for the Home Kitchen
Free Ebook On Vegetables: Modern Recipes for the Home Kitchen
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Review
Nominated for 2018 James Beard Foundation Cookbook Award"So many terrible cookbooks hit the market every month that it sometimes takes a while for the real gems to shine through. I've been hanging out with Jeremy Fox's On Vegetables since April and my love for it has only grown stronger. Its recipes read beautifully (cool melon and coconut milk curry, anyone?), look ravishing on the page and are an absolute doddle to turn into something delicious. (I've been putting Fox's strawberry sofrito sauce on everything for weeks now.) The book is oh-so 2017 in its celebration of green things rather than chunks of animal flesh. But it isn't didactic or moralistic in the slightest. Instead it's pragmatic and honest, and funny, too - like hanging with a laid-back NorCal surfer dude who just so happens to cook the best vegetarian food on earth."—The Sunday Times, Style magazine"[A] gorgeous array of recipes, focused on flora rather than fauna, with a surprisingly sober edge." —Eater"Jeremy Fox brings his expert knowledge of vegetables to his first book." —Food & Wine"It is not an understatement to say that Jeremy Fox makes the best-tasting vegetables on the planet."—David Chang"One of the world's most inventive plant-based chefs."—Image Interiors & Living (Ireland)"We love that Fox prefaces this collection of exquisitely beautiful vegetarian dishes with a ludicrously decadent mayo-filled grilled cheese sandwich because the two are not mutually exclusive. For gourmets of all stripes, then."—The Guardian, Cook"Offers just as much theory as instruction for the sharply flavored, softly focused, gorgeously green cookery [Fox has] honed over the past decade... A must-read." —Eater"...Vegetables have never sounded so exciting."—Tasting Table"Chef Jeremy Fox's On Vegetables is a gorgeously-designed love letter to all things leafy, green, crunchy, crispy and above all, delicious."—Western Living"Jeremy Fox is at the top of his game with his debut cookbook, a new restaurant and another on the way."—Wall Street Journal"Root-to-stalk cooking gets the fine-dining treatment in this gorgeous cookbook."—San Francisco Chronicle"Vegetables are taking centre plate and chefs are giving them the star treatment... Fox [is] the visionary behind one of the best vegetarian restaurants in the country, the late Ubuntu in Napa."—Independent app"On Vegetables is a gorgeous and ambitious book, which encourages the reader to look at produce and plants in a different way."—LA Weekly"Reading through the recipes, it's clear how Fox helped change the way American chefs approach produce... It's a cookbook mortals can use."—San Francisco Chronicle"Most [recipes] are as pleasingly simple to create as they are simply pleasing to the eye."—New York Times/T, The New York Times Style Magazine"Jeremy Fox is at the top of his game with his debut cookbook, a new restaurant and another on the way."—WSJ Magazine
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About the Author
Jeremy Fox is an award-winning chef, having garnered accolades including Food & Wine "Best New Chef 2008", Los Angeles Times "Jonathan Gold's 101 Best Restaurants" 2013-2016, and three James Beard nominations for "Best Chef: West". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA.Noah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar & Que locations, Prime Pizza, and Cofax in Los Angeles.David Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.
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Product details
Hardcover: 320 pages
Publisher: Phaidon Press (April 17, 2017)
Language: English
ISBN-10: 071487390X
ISBN-13: 978-0714873909
Product Dimensions:
8.4 x 1.4 x 11 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
62 customer reviews
Amazon Best Sellers Rank:
#24,380 in Books (See Top 100 in Books)
I’m torn. This is a beautiful cookbook to page through and I’m glad to have it in my library. Each recipe is accompanied by a gorgeous photograph. The recipes, incredients, and plating are inspiring. I can’t escape the feeling that this cookbook isn’t really useful to me, however. It’s written for a cook in California, with a longer growing season and access to more varied crops. The northern winters in my neck of the woods limit my access to fresh produce severely for many months of the year. This is also not a cookbook for families. Not many of the recipes I’ve seen would even be practical for entertaining. The author writes with a bit of a condescending attitude as well, which is fine. He’s obviously a talented professional chef, and he’s not dumbing anything down for the home cook. I’ve gleaned a few nuggets of useful information about vegetable cookery. All in all, a pleasure to page through from time to time, but ultimately more of a coffee table book.
5 stars for the design of the book and the photography. It's truly beautiful. The sections are inspired and inspiring. The photos will make you want to cook every dish you see.Unfortunately, many of the dishes don't taste as good as they look and require a ridiculous amount of work (ridiculous because simpler means could lead to more exciting results). That said, I think the book is worth owning for the few recipes that are very good and interesting.Dishes I've tried:Chickpeas in Broth – Not that tough to make but pretty boring. I add chorizo to it, which helps, but even if that were part of the recipe, I wouldn't understand why it would be in the cookbook.Beets & Berries – this recipe and the design of the book make it worth purchasing. It's a great dish and uses berries and beets in such a cool way.Grilled Artichoke – boring, but beautiful photograph.Cauliflower in Cast-Iron Pot – Supposedly this was a favorite at Ubuntu. I made it twice to make sure I got the recipe right. It's just okay. What's not okay is how much work is required to make it. The Vadouvan Butter recipe is silly. It takes forever to make and you could get the flavors in a much more straightforward way.Mushroom Conserva – worth the price of the book. Delicious.Garlic Confit – I use and make this all the time. Put it on bread with Manchego cheese and you'll thank yourself.Mushroom Conserva, Ricotta & Gochugaru – this uses both the Garlic Confit and the Mushroom Conserva that I love so you think I'd love this dish. But it ads up to less than the sum of its parts. But maybe because the parts are so good.Chickpea Panisse – A lot of work for something that I'd never order again if I had it at a restaurant. To me the flavors are cloying. Great photo though.Deanie's Brioche – great brioche recipePickled green garlic – too sweet of a brine for me. Tastes like relish.Dill Pickles – I love these and use the recipe often. I wish I could find the Mexican sour gherkins Fox suggests, but alas, they are never to be found and I live in CA.Ramp Kimchi – I love this take on kimchi, but this book should omit any reference to ramps. They're rarely in season and when they are restaurants buy them up. I used kale and napa cabbage.Pappa al Pomodoro – A lot of work for something that tastes like it was just thrown together.Peas and Pecorino – The simplest and one of the best. But a confusing photograph.Calabrian Chili Butter – worth the work, unlike the Vadouvan Butter. Although, here again the recipe confused me (are you really supposed to get all the seeds out of the peppers? (I didn't)).Spring Onions with ash honey – I think this is one Chef Fox must do for its looks and exotic use of ash. It tastes like caramelized onions and honey and burnt toast. Not thrilling. But again beautiful photo.Fennel Confit, kumquat, feta, chili & oregano – So darn good. So darn good. I was about to give up on this book and this inspired me to keep going.Rhubarb Ricotta and Radish Toast – I love this, but again I think for the work, the home cook could get similar results with a jam or chutney. Also I cannot make it look as beautiful as Fox does. Speaking of chutney...Green Tomato Preserves – This is great. So good with pork or, as Chef Fox suggests, with...Grilled Cheese – Such an interesting take on the grilled cheese. At first I thought it would be like a croque monsieur, but it was like a fondue in the form of a crispy creamy sandwich.
This is a beautiful book that inspires you to cook but I have one big complaint: the number of â€referential†recipes. There’s a great sounding recipe but a reading discloses there are as many as 4 other recipes to be made before you can make that recipe. Some of the referential recipes require days to prepare before you can make the recipe you started with. In a restaurant, you can make the base recipes once a week and easily have them on hand to use through the refrigerator life on that sauce or component but most us don’t make a batch of “strawberry sofrito†at the beginning of the week so most referential recipes mean we are preparing both (or more) recipes. And some recipies that use a base recipe elsewhere are just silly. A recipe calls for “yoghurt (see page 281)â€. Well that recipe tells you how to make yoghurt exactly like the commercial whole milk yoghurt you could just buy (the starter is commercial yoghurt). Oh, I loved that there was a yoghurt recipe but why doesn’t the original recipe say “whole milk yoghurt†and let us know you can make it yourself if you’d like (or not). Same goes for labneh which can be bought too. The “Larder†section has interesting and important recipes that I will use when I need them. I just wish the main recipes contained more direct information. For me, it’s hard to imagine either the time it takes or the flavor profiles after amalgating four recipes (not to mention constructing a shopping list).
I can't stop cooking from this book. But it's not for the faint of heart... most of the recipes require quite a bit of prep work and others just take time but that's how you get that flavor!! The Caramelized Onion Broth, for example, is a 2-day affair but all you have to do is put onions and water in a dutch oven. And the flavor pays you back in spades. And then some more spades. And it'll keep in the freezer for months. Bravo Jeremy Fox, I'm obsessed!
I respectfully disagree on the subtitle: most of these recipes are not for the "home." Today's home cooks don't want highly involved and time consuming recipes. Many of them appear to be simpler than they are, until you realize that to make one recipe you first need to make one, two, or three others.But I really like this book. I've made some of the recipes and was quite pleased with the results. I learned things and obtained ideas from reading the other recipes. I love that this is a book on vegetables by someone who is a meat eater. Why? Because he doesn't go to great lengths to make vegetables take the place of meat and is content to let them remain vegetables. I don't need or want another recipe for a fake hamburger.Phaidon, as another reviewer noted, frequently puts out coffee table books. This book's physical weight qualifies as a book better suited to the coffee table than in the kitchen, but the recipes are inspired cooking.
Beautiful recipes beautiful design!I like to cook and try different ingredients, but most of the ingredients are not available here in CA, I thought the Book would be full meals and not just side dishes !
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