Williams-Sonoma Collection: Vegetable

by Marlena Spieler

A medley of spring mushrooms roasted with garlic and pine nuts. Grilled summer corn on the cob with chile-lime butter. Sauteed shallots in a velvety red wine sauce. What compares to the flavor of seasonal vegetables picked and cooked at their peak of ripeness?
Williams-Sonoma Collection Vegetable offers more than 40 recipes, organized by season to assist you in selecting the perfect vegetable dishes to serve year-round.

Whether you are in search of a delicious way to make fava beans in the springtime or need a savory preparation for carrots when cold weather arrives, in these pages you'll find a recipe that brings out the best in vegetables for any occasion. A chapter of hearty main dishes will inspire you to make vegetables the star of your dinner table, while a selection of classics -- including a delightfully rich potato gratin -- completes the collection.

Full-color photographs of each recipe make it easy to choose which to prepare, and each dish is accompanied by a photographic side note that highlights a cooking technique or ingredient, making Vegetable more than a simple collection of recipes. A comprehensive basics section and glossary fill in all you need to know to create an enticing combination of flavors, textures, and colors the next time you prepare vegetables.
Fresh, crisp, and bursting with color and flavor, vegetables embody the changing of the seasons more than any other food. From tender spring peas to rich, creamy-textured winter squash, we look forward to their arrival in the market year after year.

Williams-Sonoma Collection Vegetable offers more than 40 delicious recipes, including both the classics and fresh new ideas. In these pages, you'll find versatile vegetable dishes for every season and every occasion -- from a late summer lunch to a midwinter dinner party. This vibrantly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction

120 pages, Hardcover

First published May 21, 2002

About the author

Marlena Spieler was an American food writer of more than 70 cookbooks.

Reviews

[Jzinner · Rating 5 out of 5]

If you’re trying to follow the USDA’s Nutrition Guidelines, you need this book. It has solid basic preparation techniques for many many vegetables most people have probably eaten but never cooked.

Easy to read layout, one recipe per page with a lovely photograph of the dish on the opposite page. Helpful advice on appliances and preparation.

[Eva · Rating 3 out of 5]

A lot of the recipes are overly simple. Really just telling you how to cook that particular vegetable with minimal flavoring. An odd mix of being geared towards a beginning cook (such as a glossary) and a much more experienced one (expecting access to uncommon tools and ingredients).

[Mereke · Rating 4 out of 5]

I got so tired of the same peas and carrots all the time - this books has a very nice selection of the different and enticing and none of the recipes are overly complicated - we use it almost daily. One of my favorites involves eggplant and chickpeas with stewed tomatos. We have the Spanish version.

[Catherine Woodman · Rating 3 out of 5]

This series is an excellent introduction to cooking because the recipes are easy, easy to follow directions, excellent pictures, and a little bit daring without being out on a limb--should be given to new cooks, young cooks, or those who have failed at other cookbooks

[Neha]

the recipe for roasted asparagus is too yummy!

[James · Rating 5 out of 5]

A very short but beautiful photographed vegetables with tasty recipes to boot

[Sara · Rating 2 out of 5]

Exactly two awesome-looking recipes; otherwise extremely un-special.

[LemontreeLime · Rating 3 out of 5]

Excellent little book of recipes.