Perfect Vegetables: Part of "The Best Recipe" Series
by Editors of Cook's Illustrated Magazine
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Book Summary Information
Author: Editors of Cook's Illustrated MagazineEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-08
ISBN: 0936184698
Number of pages: 384
Publisher: America's Test Kitchen
Book Reviews of Perfect Vegetables: Part of "The Best Recipe" Series
Book Review: Invaluable
Summary: 5 Stars
I own several of the Cook's Illustrated books, and this is the one I use the most, which is saying something. Vegetables are easy to wreck, and this great book helps you get the most out of them. If you don't know this line of cookbooks, the recipes are all rigorously tested and the tests are described in excellent detail, so you can apply what they've learned to your other recipes as well.
These recipes aren't super-exotic or cutting edge (no Alinea here), but the results are always excellent, and most qualify as convenient for dinner. Another little thing - the recipes are arranged alphabetically, by vegetable, so it's very handy, too. Enjoy.
Summary of Perfect Vegetables: Part of "The Best Recipe" Series
How to prepare and cook everything from asparagus to winter squash Do you know why most stuffed peppers are soggy and bland? Is it better to blanch or steam broccoli? Will washing mushrooms make them waterlogged? In Perfect Vegetables the editors address these and hundreds of commonly asked questions about vegetables. There are more than 350 recipes including Glazed Carrots with Bacon, Grilled Portobello and Spinach Salad and Tomato and Mozzarella TartPerfect Vegetables is the work of Cook's Illustrated magazine, a publication devoted to providing the "best" American recipes. Like the magazine, from which its contents is largely drawn, the book offers super-tested recipes--as many as 18 tries for stuffed tomatoes, for example--for an A to Z vegetable range, artichokes to zucchini. The book also includes dozens of technique and equipment notes ("Stir-Fry Basics," is one), plus a short section on vegetable soups. An impressive recipe range is here and accounted for--classic dishes like grilled eggplant and braised fennel, plus "newer" formulas for the likes of Grilled Red Peppers with Mint and Feta and Glazed Curried Carrots with Currants and Almonds. Are these the ultimate versions of the dishes included? Certainly they represent exhaustive investigation--and most cooks will find the Perfect Vegetables take, which offers many technical refinements (preheat your baking sheet to ensure golden oven-baked fries, for example) enlightening.
Vegetable entries begin with a detailed discussion that highlights the cooking methods for each that ensure best results. (Steaming, for example, gets the nod for artichokes, as it yields the "deepest, most pronounced flavor.") Master recipes follow, such as that for steamed artichokes, plus formulas for tasty accompaniments like Lemon Mint Vinaigrette, or variations, such as Roasted Baby Artichokes with Roasted Garlic Aļoli. Techniques are beautifully illustrated with line drawings and photos. The ingredient and equipment investigations, which often include ratings, are mini consumer reports. Devotees of Cook's Illustrated and those new to its "obsessive" approach to dish making, should happily embrace this encyclopedic compendium. --Arthur Boehm
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