Critique du Publishers Weekly
In this splendid tribute to vegetables, Anthony (The Gramercy Tavern Cookbook) focuses on creating great flavors and healthy meals, a combination he predicts will be the next step in the evolution of American food. He does an admirable job of helping readers make vegetables shine. Listing out the vegetables alphabetically, he includes vibrant full-color photos of each as well as photo guides for any potentially unfamiliar techniques, such as prepping an artichoke or wrapping a dumpling. While veggies are the stars, this collection is by no means vegetarian. Instead, meat takes a back seat and serves as an enhancement. Cranberry beans with smoky bacon and collards, chimichurri on steaks, and Jerusalem artichoke chowder with monkfish are prime examples of Anthony's astute ability to balance flavors without overpowering. Recipes are, in general, not lengthy or overly complicated, and most ingredients are readily available. Caramelized cauliflower with peppers and onions, celery root and apple puree, and sautéed mushrooms on flatbread with braised greens are just a few of his simple but superb pairings. A few of the veggies may be unfamiliar to some readers, including nettles, tatsoi, salsify, and kohlrabi, but Anthony's tempting dishes will convince even reluctant cooks to give them a try. Enticing and gorgeous, this collection showcases the best that nature has to offer. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Critique du Library Journal
Anthony, the executive chef of New York restaurants Gramercy Tavern and Untitled, teaches readers new and exciting ways to prepare 60-plus vegetables in this home cook-friendly guide to elevating fresh produce. The majority of Anthony's recipes-including roasted beets with rose ricotta, broccoli bruschetta, carrot juice cocktail, and horseradish compound butter with roasted sweet potatoes-put vegetables in a starring role, and they stand out when compared to recipes from titles focused on selection and preparation. Readers will learn not only how to roast and braise but also how to puree, blanch, fry, shave, pickle, and grill. -VERDICT With its distinctive recipes, this title can augment and supplement collections that already include classics such as James Peterson's Vegetables, Revised and Deborah Madison's Vegetable Literacy. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
