Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes (Anglais) Relié – 12 mars 2013
Rentrée scolaire 2017 : livres, fournitures, cartables, ordinateurs, vêtements ...
|Neuf à partir de||Occasion à partir de|
- Choisissez parmi 17 000 points de collecte en France
- Les membres du programme Amazon Prime bénéficient de livraison gratuites illimitées
- Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
- Sélectionnez cette adresse lors de votre commande
Les clients ayant acheté cet article ont également acheté
Description du produit
It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related? They were, it turns out. And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories?
Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta
I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets.
1 cauliflower (about 11/2 pounds), broken into small florets, the core diced
2 tablespoons olive oil, plus more for tossing the pasta
1 onion, finely diced
2 pinches of saffron threads
1 large clove garlic, minced
Scant 1 teaspoon red pepper flakes
4 tablespoons finely chopped parsley
8 ounces pasta shells, snails or other shapes
Grated aged cheese or crumbled feta cheese (optional)
Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside.
Bring a large pot of water to a boil for the pasta.
Heat the oil in a wide skillet over medium heat. Add the onion and saffron and cook, stirring frequently, until the onion is soft, 6 minutes or so. The steam will activate the saffron so that it stains and flavors the onion. Add the garlic, pepper flakes, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm.
While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente. Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices, grate the cheese on top, and serve.
With Shrimp: When wild Gulf shrimp are in season, take advantage of their sweet goodness. Peel 1 pound shrimp, then sauté them over high heat in olive oil until pink and firm, after 5 minutes or so. Toss them with chopped garlic and parsley and divide them among the individual pasta plates or heap them over the top of the communal dish. Omit the cheese.
Revue de presse
—Yotam Ottolenghi, author of Plenty and Jerusalem
“I have long been a fan of both Deborah’s vibrant food and her many thorough, thoughtful cookbooks. In Vegetable Literacy she offers, with abundant warmth and generosity, observations from years of garden-to-table cooking. Filled with fascinating botanical notes and inspired recipes that really explore vegetables from the ground up—it is a pleasure to read. The writing is beautiful and the lessons are astutely down to earth.”
—David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys
“Deborah Madison has taken vegetables to a whole new level. You’ll want to know what she knows—about botany, family pairings, and companion flavors on the plate. In cooking, Madison excels, but she’s also a natural with observation in the garden. Her passion is palpable, her scholarship tops, and her prose exquisite.”
—Amy P. Goldman, PhD, author of The Heirloom Tomato: From Garden to Table
“The are few people equipped with the curiosity, skill, and eye for observation required to construct a volume of this size and scope—and Deborah does it masterfully. Vegetable Literacy will shift the way both home and professional cooks think about the relationship between ingredients, and vegetables in particular. Using this book has felt like a missing puzzle piece snapping into place—inspiring, intimate, informative, and beautifully illustrated.”
—Heidi Swanson, author of Super Natural Every Day
“For those of us who love vegetables, Deborah Madison gives not only practical tips for buying them, but also a bounty of diverse recipes. This is a monumental cookbook from a gifted writer and one of the best cooks of our time.”
—David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
“In Vegetable Literacy, Deborah Madison elegantly folds together a joy of gardening, a fascination for botanical kinship, and an expansive knowledge of fine and simple cooking. This book is a nutrient-dense treasure.”
—Wendy Johnson, author of Gardening at Dragon’s Gate: a Work in the Wild and Cultivated World
“In her most exciting and innovative book to date, Deborah Madison shows us how the botany in our gardens can inform and guide our preparation and cooking of meals that will both delight and nourish us all. Come directly from the garden to the kitchen with Deborah, and you will never observe or use vegetables in an uninspired way again. This book feeds our imaginations and souls with more insights per page than any cookbook I know.”
—Gary Paul Nabhan, ethnobotanist and author of Coming Home to Eat and Desert Terroir
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.
Détails sur le produit
Si vous vendez ce produit, souhaitez-vous suggérer des mises à jour par l'intermédiaire du support vendeur ?
Commentaires client les plus utiles sur Amazon.com
If you buy your produce from the grocery store, you will find a lot of great recipes and a lot of information on unfamiliar edible plants, grains, grasses, herbs, beans and vegetables. But (I'd roughly estimate that) a fifth of the information provided will not be of value to the grocery-store-buyer, since the book provides information on varieties available and how to make use of all parts of the plant: From seedlings that you weed out, to leaf tops of edible roots, to roots of edible tops, to bolted stems and flowers, etc. In other words, parts of the plant that grocery-store-buyers don't often see. But, I'd bet good money that anyone who reads this book and doesn't have a garden, will be hurriedly searching for a sunny piece of earth in which to pitch a shovel!
I won't go into the great information that you can find by reading this product page on Amazon. Definitely take advantage of the "Look Inside" feature. And definitely take a look at Deborah Madison's other published books. I find it a waste of space to list chapters and covered topics and ingredients in a review when it's all there in the "Look Inside".
Deborah Madison has been writing quality cook books for ages. It was her book Vegetarian Cooking for Everyone that helped me convince the men in my family that they were not going to die if there wasn't meat on the dinner plate (that was back in the 1990s). But the point I'm trying to make is this: Madison has vast experience with veggies, grains, grasses, herbs, and beans. She has the necessary expertise, writing style and refined taste buds to put together a valuable and worthwhile cook book.
What may not be obvious by browsing through the Contents and Index pages:
--Besides the main star ingredient, other ingredients that flavor the recipes are not hard to locate. They are not necessarily limited to everyday ingredients with which we are all familiar: For instance, if you don't already know ghee and miso paste, you will be introduced to it in some of these recipes.
--For most of the plants, you will find what I call a "food thesaurus" listing or section; "good companions" is what Madison calls them. You will have to remember those "companions" yourself, because they are not listed in the index.
--You won't find recipes where the featured vegetable is NOT the primary flavor. In other words, you won't find chicken, salmon, sausage recipes with accompanying veggies and herbs or sauces made of the highlighted veggie or herb. You might find fish and meats mentioned in the "Good Companions" listed, but, again, you won't find them listed in the index.
--This is not a vegan book: There are eggs, butter, cream and such. Actually, there are some very nice egg recipes. We've tried the egg salad with tarragon (I used Mexican tarragon, because that's what grows in my Southern garden and eggs from our own hens.)
--This is NOT a how-to-garden book. Although it does list some seed recommendations.
--This is NOT a book that is slanted towards where Madison lives and gardens in New Mexico. Meaning, you will not find information that is inappropriate for your area. (I think that is a great accomplishment on Madison's part: That she was able to make the book very personable, but still refrain from giving us information--stated as fact--that is unsuitable or different for the various parts of the U.S. (For instance, I must plant my summer squash and tomatoes in early March. My zukes are finished in June and my tomatoes are over in July. Your tomatoes may last until the first frost.) It is a pet peeve of mine that so many vegetable gardening cookbooks assume I have tomatoes in August...
--Cooking techniques are explained. And many, many techniques are employed: Steaming, sauteing, roasting, baking, grilling, braising and pressure cooking. If there are recipes for breaded and fried veggies, I don't remember seeing them. (Thank you for that!!!)
--There are so many fantastic and helpful tips: How about this one? The extra-long stem on an artichoke is meant to be used: Peel, slice, drop in acidulated water, then braise, saute, or toss them into a soup.
-- The simplicity of the recipes that forces the focus onto a specific vegetable, sort of reminds me of Tender: A Cook and His Vegetable Patch by Nigel Slater. But I like this book a whole lot better because it is definitely slanted towards American ways, names, places, available ingredients, available seeds and measurements***. (Slater's book, while it is filled with wonderful recipes and ideas, is slanted towards a British audience.)
--***There is an adequate conversion chart of measurements at the very end of the book. Being on the last page, it is very easy to flip to. (It's a bit hard to read: Green ink and not a large type point size.)
--Unlike the two books by Lawson, this book does NOT have many photographs, as it is meant to be a wealth of information, not just pretty pictures to look at. (I think it could have used some more pictures, though. But then the book would have weighed a ton.) It is definitely not a coffee table book.
--There are many soup recipes--and that is important in our family. There are all kinds of salads, side dishes, and main dishes. Best of all: I'm very happy to see there are hardly any pasta recipes. They seem to be a dime a dozen these days...
--We've become fans of quite a lot of Asian greens lately--they do so well in our gardens; and of course some are mentioned in this book--bok choy and Chinese broccoli and perilla (shiso) to mention a few, but I will still be referring to my favorite Asian cook books (and the Kitazawa Seed catalog) for most of them.
I've only had this book a short few days, but we've already sampled several recipes. We cook from our garden, so I was kind of limited in the recipes I could choose from--it being mid-March in the Coastal Plains of Texas. But follows is a list of what I created so far, and the recipes have worked and so have the flavor combinations: Grilled Onions with Cinnamon Butter (using the first of the 1015 Texas Onions from down in the Valley); Braised Parsley Root (with the last from the garden--had to get them out to make room for two very special cherry tomatoes, both originating from further down south); Chard Soup with Cumin, Cilantro and Lime; and to use up two lonely rutabagas, I combined ideas from the Winter Stew of Braised Rutabagas Carrots, Potatoes and Parsley, and Rutabaga Soup with Gorgonzola Toasts.
I'm really looking forward to trying almost all the recipes in this book. And, much to my delight, we've got quite a few of those mentioned in this book already planted in our garden.
One of the key premises of this book is that understanding the relationships between vegetables may influence the way you think about and use them. For example, the Knotweed family includes buckwheat, sorrel, and rhubarb. Knowing the relationship between these ingredients may inform your use of them. Thus, you may choose to add rhubarb to buckwheat muffins, knowing that the two share a phylogenetic family and thus have a natural affinity.
Vegetable Literacy is organized by vegetable family. Each member of the family is described in detail, with great information about appearance, history, and nutrients. The entry also includes excellent varieties to look for, information about using other portions of the plant, "kitchen wisdom," and other foods with which the vegetable pairs well.
In addition to all of this fantastic information about vegetables (both common and uncommon -- how much did I know about salsify before this book? Absolutely nothing), Vegetable Literacy contains some fantastic recipes. Armed with new knowledge about the relationships between vegetable families, I loved exploring some new flavor combinations. Thus far, I've tried several recipes from this book with excellent success. The Braised Endive with Gorgonzola is is amazing (I had it over polenta, as the author recommends). And I also love the Thick Marjoram Sauce with Capers and Green Olives (it's fantastic on bruschetta).
One thing to be aware of is that these recipes are (duh) very vegetable-centric. There are many salads, soups, sauces, appetizers, and vinaigrettes, but fewer recipes for hearty main dishes. Each of the recipes is designed to let the flavors of its vegetable ingredients truly shine. Personally, I love this approach, but readers looking for hearty vegetarian main courses might want to look elsewhere. Of course, the information in this book is easily applied to other recipes so you can branch out on your own.
Overall, Vegetable Literacy is an essential addition to any cook's bookshelf. Its recipes are only the beginning of what makes this such a valuable resource. After understanding the relationships between plant families and learning which vegetables naturally pair well with others, you will be well-suited to adapt your favorite recipes accordingly. Vegetable Literacy is not just a cookbook; it's a guide to understanding plant life and employing that knowledge in your kitchen. Enjoy!
Rechercher des articles similaires par rubrique