Obtenir un ebook gratuit On vegetables

Obtenir un ebook gratuit On vegetables

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On vegetables

Obtenir un ebook gratuit On vegetables

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Détails sur le produit

Relié: 320 pages

Editeur : Phaidon Press Ltd; Édition : 01 (20 avril 2017)

Collection : FOOD COOK

Langue : Anglais

ISBN-10: 071487390X

ISBN-13: 978-0714873909

Dimensions du produit:

21,3 x 3,6 x 27,7 cm

Moyenne des commentaires client :

5.0 étoiles sur 5

1 commentaire client

Classement des meilleures ventes d'Amazon:

221.253 en Livres (Voir les 100 premiers en Livres)

At first I was kinda scared by the negatives comments.I don't regret that purchase at all.First, I enjoyed the reading of the chef's story.Second, I didn't find any ingredients funky or hard to find. I live in France, and I've heard of, or seen or bought at least one time each and every vegetable mentioned in this book.The steps are clear. And the recipes give so much ideas.Beautiful book in everyway.Not vegan by the way, but it could please anyone who seek for vegetables in another way.

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 ”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)”. 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.

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