Vor Ort
Merkzettel Warenkorb
Produktbild: Vegetable Literacy

Vegetable Literacy Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes [A Cookbook]

38,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.03.2013

Abbildungen

Farb. Abb.

Verlag

Random House N.Y.

Seitenzahl

416

Maße (L/B/H)

26,1/23,3/3,5 cm

Gewicht

1849 g

Sprache

Englisch

ISBN

978-1-60774-191-6

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.03.2013

Abbildungen

Farb. Abb.

Verlag

Random House N.Y.

Seitenzahl

416

Maße (L/B/H)

26,1/23,3/3,5 cm

Gewicht

1849 g

Sprache

Englisch

ISBN

978-1-60774-191-6

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
Die Leseprobe wird geladen.
  • Produktbild: Vegetable Literacy
  • Introduction ~ 1  •  A Few Notes about Ingredients ~ 5

     

     

    chapter one ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs

    (
    Umbelliferae or
    Apiaceae) ~ 9

     

    chapter two ~ The Mint Family: Square Stems and Fragrant Leaves (
    Labiatae or
    Lamiaceae) ~ 45

     

    chapter three ~ The Sunflower Family: Some Rough Stuff from Out of Doors

    (
    Compositae or
    Asteraceae) ~ 59

     

    chapter four ~ The Knotweed Family: Three Strong Personalities (
    Polygonaceae) ~ 103

     

    chapter five ~ The Cabbage Family: The Sometimes Difficult Crucifers (
    Brassicaceae or
    Cruciferae) ~ 117

     

    chapter six ~ The Nightshade Family: The Sun Lovers (
    Solanaceae) ~ 173

     

    chapter seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds

    (
    Amaranthaceae and
    Chenopodiaceae) ~ 215

     

    chapter eight ~ The (Former) Lily Family: Onions and Asparagus (
    Liliaceae) ~ 243

     

    chapter nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds (
    Cucurbitaceae) ~ 277

     

    chapter ten ~ The Grass Family: Grains and Cereals (
    Poaceae, formerly
    Gramineae) ~ 299

     

    chapter eleven ~ The Legume Family: Peas and Beans (
    Leguminosae or
    Fabaceae) ~ 333

     

    chapter twelve ~ The Morning Glory Family: The Sweet Potato (
    Convolvulaceae) ~ 385

     

     

    Acknowledgments ~ 391  •  Sources ~ 393  •  Bibliography ~ 395  •  Index ~ 396

     

    recipes

     

    chapter one

    The Carrot Family

     

                Chilled Spicy Carrot Soup with Yogurt Sauce

                Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah

                Ivory Carrot Soup with a Fine Dice of Orange Carrots

                Carrot Almond Cake with Ricotta Cream

                Yellow Carrots with Coconut Butter and Lime

                Winter Carrots with Caraway Seeds, Garlic, and Parsley

     

                Salsa Verde with Chinese Celery

                Celery Leaf and Vegetable Potage

                Celery Salad with Spring’s First Herbs and Mâche

                Meyer Lemon and Shallot Vinaigrette

                Celery Salad with Pears, Endive, Blue Cheese, and Walnuts

     

                Celery Root Soup with Walnut-Celery “Salad”

                Celery Root and Hash Brown Cake

                Celery Root Mash Flecked with Celery Leaves

                Fennel Stock

                Braised Fennel Wedges with Saffron and Tomato

     

                Shaved Fennel Salad with Celery and Finely Diced Egg

                Fennel Tea

     

                Parsnip and Carrot Puree

                Parsnip-Cardamom Custard

                Roasted Parsnips with Horseradish Cream

     

                Rhubarb with Angelica Leaves

                Anise Shortbreads with Orange Flower Water

                Caraway Seed Cake

                Chervil-Chive Butter

                Cilantro Salsa with Basil and Mint

                Dukkah (Toasted Nuts and Seeds with Cumin)

                Dill-Flecked Yogurt Sauce

                Parsley Sauce

                Braised Parsley Root

     

    chapter two

    The Mint Family

     

                Anise Hyssop Tea

                Lemon Basil–Mint Lemonade

                Basil Puree

                Thick Marjoram Sauce with Capers and Green Olives

                Orange and Rosemary Compote

                Butter Seasoned with Rosemary, Sage, and Juniper

     

                Sage Tea

                Sage and Fennel Tea with Fresh Mint

                Sage Bread Crumbs

                Chia Water

                Ground Chia for Cereals

                Lemon Thyme Tea

                Lavender Syrup

                White Nectarines in Lavender Syrup

     

    chapter three

    The Sunflower Family

     

                Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts

                Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt

                Braised Jerusalem Artichokes with Mushrooms and Tarragon

                Creamy Cardoon Soup with Thyme

                Cardoon Risotto

                Cardoon Risotto Cakes from Leftover Risotto

     

                Steamed Whole Artichokes

                A Crispy Artichoke Sauté

                Roasted Artichokes

                Griddled or Grilled Artichoke Wedges

                Braised Baby Artichokes with Tarragon Mayonnaise

                Artichokes with Walnut Tarator Sauce

                Fall Artichokes, Potatoes, and Garlic Baked in Clay

                A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts

                Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted                      Bread Crumbs

                Walnut-Shallot Vinaigrette

                Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado

                Grilled or Griddled Radicchio with Gorgonzola and Walnuts

                Griddled Endive

                Braised Endive with Gorgonzola

                Treviso Radicchio Gratin

                Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons

                Sunflower and Frisée Salad

                Bitter Greens with Walnut Oil and Mustard Vinaigrette

                Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust

                Escarole and Potato Hash

                Limestone Lettuce Salad with Creamy Herb Dressing

                Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette

                Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes

                Butter or Looseleaf Lettuce Salad with Tomato

                Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt

                Sautéed Salsify with Hazelnuts

                Tarragon Mayonnaise with Orange Zest

                Egg Salad with Tarragon, Parsley, and Chives

     

     

    chapter four

    The Knotweed Family

     

                Sorrel Sauce with Yogurt

                Sorrel Sauce with Watercress, Parsley, and Chives

                Creamy Sorrel Sauce

                Red Rhubarb–Berry Ice Cream

                Rhubarb, Apple, and Berry Pandowdy

                Rhubarb-Raspberry Compote

     

                Yeasted Buckwheat Waffles

                Buckwheat Noodles with Kale and Sesame Salad

                Buckwheat–Five Spice Free-Form Apple Tart

                Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil

     

    chapter five

    The Cabbage Family

     

                Braised Summer Cabbage

                Wilted Red Cabbage with Mint and Goat Feta

                Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill

                Savoy Cabbage on Toast

                Cabbage Panade

     

                Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter

                Tangled Collard Greens with Sesame

                Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter

     

                Sautéed Mustard Greens with Garlic and Peanuts

                Elissa’s Mustard Green Dumplings with Sweet and Spicy Dipping Sauce

                Mustard Butter with Lemon Zest and Shallot

                Mustard-Caper Vinaigrette

                Mustard-Cream Vinaigrette

     

                Kale with Smoked Salt and Goat Cheese

                Kale and Potato Mash with Romesco Sauce

                Smoky Kale and Potato Cakes

                Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint

                Tuscan Kale with Anchovy-Garlic Dressing

                Kale Salad with Slivered Brussels Sprouts and Sesame Dressing

                Kale Pesto with Dried Mushrooms and Rosemary

     

                Roasted Brussels Sprouts with Mustard-Cream Vinaigrette

                Brussels Sprouts with Caraway Seeds and Mustard

                Slivered Brussels Sprouts Roasted with Shallots

                Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette

                Cauliflower Soup with Coconut, Turmeric, and Lime

                Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

     

                Broccoli and Green Zebra Tomato Salad

                Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper

                Broccoli Romanseco with Black Rice and Green Herb Sauce

                Broccoli Bites with Curried Mayonnaise

     

                Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds

                Golden Turnip Soup with Gorgonzola Toasts

                Gorgonzola Butter

                Turnips with White Miso Butter

                Pickled Scarlet Turnips and Carrots

                Sautéed Broccoli Rabe with Garlic

                Rutabaga and Apple Bisque

                Roasted Rutabaga Batons with Caraway and Smoked Paprika

                Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce

     

                Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens

                Spring Garden Hodgepodge of Radishes, Leeks, and Peas

    Depending . . .

                Radish Top Soup with Lemon and Yogurt

     

                Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens

                Steamed Kohlrabi Rounds with Lemon and Chives

                Kohlrabi Slaw with Creamy Herb and Avocado Dressing

                Horseradish Cream

                Cress-Flavored Cream Cheese with Nasturtium Petals

                Watercress Sauce with Thick Yogurt

                Wilted Arugula and Seared Mushroom Salad with Manchego Cheese

     

    chapter six

    The Nightshade Family

     

                Potato Soup: One and Many

                Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee

                First-of-the-Season Fingerling Potatoes with Fines Herbes

                Yellow-Fleshed Potatoes with Sorrel Sauce

                Potato Cakes with Red Chile Molido

     

                Red Chile Paste

                Grilled Pepper Relish

                McFarlin’s Pepper Sauce

                Romesco Sauce

                Pimientos Stuffed with Herb-Laced Cheese

                Chilled Avocado Soup with Poblano Chile and Pepitas

                Sautéed Shishito Peppers: Summer’s Best New Bite

                Smoky Roasted Pepper Salad with Tomatoes and Lemon

                Halloumi with Seared Red Peppers, Olives, and Capers

                Jimmy Nardello Frying Peppers with Onion

                Griddled Eggplant Rounds

    Eggplant Tartines

                Spheres of Eggplant with a Crispy Coat

                Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses

                Slender Eggplant with Miso Sauce

                Roasted Eggplant Salad with Tomatoes and Capers

                Eggplant Gratin in Parmesan Custard

                Eggplant, Tomato, and Zucchini Gratin

     

                Tomato and Cilantro Soup with

    Black Quinoa

                Tomato and Celery Salad with Cumin, Cilantro, and Avocado

                Beefsteak Tomatoes Baked with Feta Cheese and Marjoram

                Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes

                Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt

                Fried Green Tomato Frittata

                Damaged Goods Gratin of Tomatoes, Eggplant, and Chard

                A Fresh Tomato Relish

                Salt-Roasted Tomatoes

                Simplest Summer Tomato Sauce

     

     

    chapter seven

    The Goosefoot and

    Amaranth Families

     

                Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers

                Spinach Crowns with Sesame-Miso Sauce

                Supper Spinach

                Rice with Spinach, Lemon, Feta, and Pistachios

     

                Quelites with Onion and Chile

                Quelites, Mushrooms, and Tortilla Budin

                Steamed Beets

                Steamed, Then Roasted or Panfried Beets

                A Fine Dice of Chioggia Beets and Red Endive with Meyer Lemon and Shallot Vinaigrette

                Grated Raw Beet Salad with Star Anise

                Chilled Beet Soup with Purslane Salad and Sorrel Sauce with Yogurt

                Seared Beets with Walnuts over Wilted Kale with Micro Greens

     

                Sautéed Rainbow Chard with the Stems

                Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds

                Chard Soup with Cumin, Cilantro, and Lime

                Chard, Ricotta, and Saffron Cakes

                Basic Quinoa

                Cucumber Soup with Yogurt and Red Quinoa

                Black Quinoa Salad with Lemon, Avocado, and Pistachios

                Summer Quinoa Cakes with Beet Greens and Beet Salad

                Soft Corn Tacos with String Cheese and Epazote

    chapter eight

    The (Former) Lily Family

     

                Caramelized Sweet Onions

                Pan-Griddled Red Onions

                Sweet-and-Sour Cipollini, Small Red Onions, and Shallots with Raisins

                Torpedo Onion and Sweet Pepper Tian

                Pearl Onions Braised in Cider with Apples, Rosemary, and Juniper

                Mushrooms Stuffed with Caramelized Onions and Blue Cheese

                A Fragrant Onion Tart

                Grilled Onions with Cinnamon Butter

                Young Leeks with Oranges and Pistachios

                Leek and Fennel Soup with Garlic Scapes and Chives

                Braised Leeks with Lovage and Lemon

                Chive and Saffron Crepes

                Ramped Up Spinach Soup with Lovage and Sorrel

                Supper Eggs with Ramps

                Braised Ramps and Asparagus

                Mortar and Pestle Garlic

                Garlic Scape and Walnut Pesto

                Mashed Potatoes with Black Garlic, Ghee, and Shallots

                Asparagus with Salsa Verde and Scarlet Onions

                Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar

                Griddled Asparagus with

    Tarragon Butter

                Asparagus and Leek Flan

                Asparagus and Fava Bean Salad

     

    chapter nine

    The Cucurbit Family

     

                Roasted Squash Seeds

                Winter Squash Soup with Red Chile and Mint

                Butternut Squash Soup with Coconut Milk, Miso, and Lime

                Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds

                Roasted Winter Squash with Parsley, Sage, and Rosemary

                Winter Squash Wedges or Rounds with Gorgonzola Butter and Crushed Walnuts

                Zucchini Logs Stewed in Olive Oil with Onions and Chard

                Sautéed Zucchini with Mint, Basil, and Pine Nuts

                Griddled Scallop Squash

                Summer Squash Tartines with Rosemary and Lemon

                Ann’s Squash Blossom Frittata

                Roasted Delicata Squash Half Rounds with Dukkah and Tahini-Yogurt Sauce

                Roasted Spaghetti Squash with Winter Tomato Sauce

                Melon and Cucumber Salad with Black Pepper and Mint

                Cucumber-Lovage Sandwich with Sweet Onion

                Lazy Cucumber and Onion Pickle

     

    chapter ten

    The Grass Family

     

                Simmered Spelt and Other Large Grains

                Grain, Herb, and Buttermilk Soup for Hot, Hot Days

                Farro and White Bean Soup with Savoy Cabbage

                Frikeh with Cucumbers, Lovage, and Yogurt

     

                Oat Groats

                Breakfast Oat Pudding with Raisins, Honey, and Toasted Almonds

                Chewy Oat and Maple Pancakes

                Quick Bread of Rye, Emmer, and Corn

                Rye-Honey Cake with Five-Spice Powder and Dates

                Toasted Millet “Polenta”

                Golden Millet Cakes

                Millet Cakes with Tomato Sauce

                Soft Millet for Breakfast or Supper

                Barley Tea

         ...