Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes.
Author: Elizabeth Schneider
Publisher: Harper Collins
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises. In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined. Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them. Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs. Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.
11 THE SAVEUR 100 P. 77 oo COOK'S LIBRARY A vegetable reference guide is
important in today's kitchen for ... Elizabeth 89 Schneider's illustrated
encyclopedia VEGETABLES FROM AMARANTH TO ZUCCHINI ( William Morrow
, 2001 ) is ...
Smith , E . C . 635 Vegetable gardening Gertley , J . The art of the kitchen garden
712 Morash , M . The victory garden ... 6 Vegetables . Peterson , J . 641 . 6 Vegetables from amaranth to zucchini . Schneider , E . 641 . 6 The vegetarian
Author: Juliette Yaakov
Publisher: Hw Wilson Company
Category: Language Arts & Disciplines
Highly recommended reference works in all subject areas and non-fiction books for adults, plus information on electronic editions when available. More than 8,000 books in the main volume. More than 2,400 new titles in annual paperbound supplements. More than 2,000 analytic entries for items in collections and anthologies.
936 Vegetables from amaranth to zucchini : The essential reference ; 500 recipes
and 275 photographs . Elizabeth Schneider . 777p . Morrow , 2001 . ISBN
0688152600 . $ 641 . 6 TX801 Schneider , a prolific author of books and articles
Author: Jack O'Gorman
Publisher: ALA Editions
Category: Language Arts & Disciplines
An annotated bibliography lists reference sources for small and medium-sized libraries and includes updates information on such resources as CD-ROMs, electronic databases, the Internet, and Web 2.0.
With 275 full - color photographs , Vegetables from Amaranth to Zucchini
presents the multiple common and botanical ... Schneider also advises on how to
store , select , and , prepare each vegetable and supplies traditional and creative
The 100 Easiest-to-Grow, Tastiest Vegetables for Your Garden Marie Iannotti ...
Seed to Seed: Seed Saving and Growing Techniques for the Vegetable
Gardener. Decorah ... The Essential Reference: Vegetables from Amaranth to Zucchini.
Author: Marie Iannotti
Publisher: Timber Press
Category: Technology & Engineering
Growing your own vegetables has never looked, or tasted, so good. Are heirloom vegetables more difficult to grow than conventional hybrids? The Beginner's Guide to Growing Heirloom Vegetables debunks this myth by highlighting the 100 heirloom vegetables that are the easiest to grow and the tastiest to eat. Marie Iannotti makes it simple for beginning gardeners to jump on the heirloom trend by presenting an edited list based on years of gardening trial and error. Her plant criteria is threefold: The 100 plants must be amazing to eat, bring something unique to the table, and—most importantly—they have to be unfussy and easy to grow. Her list includes garden favorites like the meaty and mellow 'Lacinato' Kale, the underused and earthy 'Turkish Orange' Eggplant, and the unexpected sweetness of 'Apollo' Arugula.
... See also Vegetables Vegetable kingdom See Plants Vegetable pathology See
Plant diseases Vegetables See also Cooking — Vegetables Peppers Roberts , J
. The origins of fruit and vegetables Vegetables from amaranth to zucchini .
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
... cooking a huge range of vegetables THE ESSENTIVI REFERECE TECITIILES
Prom Wananchito Zucchini 300 RECIPEN & 173 PITOTOGRIPIS
ELIZBETISCINEIDER Vegetables from Amaranth to Zucchini ELIZABETH
SCHNEIDER 804pp ...
Green Vegetable Casserole 4 cups water 2 garlic cloves , crushed 1 pound amaranth , washed , 1 cup grated Cheddar ... soy or safflower 3 small zucchini ,
trimmed , washed , and cut into 1 / 4 - inch slices Bring 2 cups of the water to a
Author: John N. Cole
One of the plants that may be able to help solve the crisis of world hunger has been with us ever since the beginning. Cole traces the amaranth from its days in pre-Columbian Central America, in Asia and Africa, to many of today's most advanced research centers where there is an exciting revival in alternative crops. The amaranth, in its eight thousand-some years, has seen many glorious times. A high-protein flour made from its seed was once a major part of meals in nearly every Mexican household. American Indians found it made a vibrant red dye, and the Chinese used the leafy greens as a nutritious vegetable staple. Popped and sweetened, it was a sacred ceremonial food in many parts of the world. Colorful varieties were planted in indoor and outdoor ornamental gardens. But as agriculture became commercialized, many food plants, like the amaranth, that had value in past cultures were forgotten. After centuries of obscurity, however, there is good reason to believe that amaranth will become important again. Among its attributes: ranks among the most efficient crops in production of dry matter, protein, and vitamins; contains protein of high nutritional quality; has a high content of minerals important to human nutrition; adapts to high temperatures when many of the common leafy, green vegetables are unproductive.
Smith, Andrew E. University of Illinois Press 2001 The Vegetable Book: An
Unnatural History Lovelock, Yann St. Martin's Press 1972 The Vegetable Garden
Vilmorin-Andrieux, M.M. John Murray, Ltd 1885 Vegetables from Amaranth to Zucchini ...
Author: Jack Staub
Publisher: Gibbs Smith
A richly illustrated guide to unique and gorgeous vegetable varieties for your garden. Seventy-five unusual and eminently beautiful vegetables are profiled in this charming book by expert gardener and garden designer Jack Staub. Within these pages, you’ll discover produce not likely found at the supermarket, including the Asparagus Bean, Chinese Rat Tail Radish, Green Zebra Tomato, and Turkish Orange Eggplant. Staub includes history, stories, and lore surrounding the plants, as well as instructions for growing them outdoors or indoors in containers. Whether you're an avid gardener or a dabbler, you'll love the flowery descriptions and original art showcasing these vegetables that are perfect for your garden.
New York: William Morrow, 1976. Rubel, William. The Magic of Fire: Hearth
Cooking. Berkeley: Ten Speed Press, 2002. Schneider, Elizabeth. Vegetables from Amaranth to Zucchini: The Essential Reference. New York: William Morrow,
Author: April McGreger
Publisher: UNC Press Books
In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value. Along with instructions for selection and storage, McGreger shares the fifty best sweet potato recipes in the world. Embracing but going well beyond the classics--from Sweet Potato Pone and Candied Sweet Potatoes to Sweet Potato Chiles Rellenos and Sweet Potato-Ginger Cremes Caramels--McGreger's creations will delight and satisfy with their deliciousness and versatility. McGreger relates a tale from a traveler in 1940s Mississippi who said he ate "sweet potatoes with wild turkeys and various other meats, had a potato pie for dessert and roasted potatoes offered to him as a side dish, drank sweet potato coffee and sweet potato home brew, had his horse fed on sweet potatoes and sweet potato vines, and when he retired he slept on a mattress stuffed with sweet potato vines and dreamed he was a sweet potato someone was digging up." The sweet potato is no less important to McGreger, the daughter and sister of Mississippi sweet potato farmers.
1/2 pound mushrooms, sliced 2 medium zucchini, chopped 1 tablespoon dried
basil 144.5oz. can EDEN Diced ... Ya cup amaranth 2 Tbs. vegetable oil 3 to 4
cups shredded white cabbage 2 small leeks (white part only), rinsed well and
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
... Rice Salad Bowl with, 431 All-Yolk Pasta Dough, 760 Almonds, Coconut &
Spinach Soup with Toasted, 375 amaranth, ... Baked Shells with Zucchini, Ham &
Aromatic Béchamel Sauce, 689–690 Baked Spaghetti Squash with Tomato
Author: Laura Sorkin
Publisher: Cider Mill Press
Explore the wonderful world of vegetables with Vegetables: The Ultimate Cookbook. A celebration of vegetables by chef and farmer Laura Sorkin. Learn about where specific vegetables originated, which countries produce the largest amount of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish. Inside you’ll find: - 300+ easy-to-follow recipes, including options for snacks, salads, soups, stews, side dishes, and entrees - 100+ vegetarian recipes - A heavily illustrated A-Z of over 50 vegetables comprised of the author’s expertise as both a chef and farmer - Mouthwatering photography, archival imagery, and colorful original illustrations - Vegetable-based desserts - Recipes for essential ingredients, including stocks, pastas and noodles, dumpling wrappers, and condiments - Thoughtful analysis of various farming methods From decadent soups to hearty internationally inspired entrées, Vegetables will satisfy all cravings.