Jane Grigson's Vegetable Book
Author: Jane Grigson
In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple “Broccoli Salad” to the engagingly esoteric “Game with Tomato and Chocolate Sauce.” Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.
Table of Contents:
Introduction to the Bison Books Edition vIntroduction to the American Edition xi
Glossary xiv
Table of Equivalent Weights and Measures xviii
Acknowledgements xxv
Introduction 13
Artichoke 15
Asparagus 30
Asparagus Chicory 41
Asparagus Peas 43
Aubergine 45
Avocado 61
Batavian Endive or Scarole 72
Beans from the New World 74
Beet Greens or Spinach Beet 90
Beetroot 91
Broad Beans 103
Broccoli, or Sprouting Broccoli 111
Brussels Sprouts 118
Cabbage 125
Cardoon 154
Carrots 160
Cauliflower 175
Celery and Celeriac 185
Celtuce, Asparagus Lettuce 195
Chayote 197
Chick Peas 203
Chicory - white, green and red 208
Chinese Artichokes 216
Chinese Leaf 220
Courgettes 227
Cucumber 236
CustardMarrow or Squash 247
Dandelion Leaves 250
Earthnuts or Pignuts 252
Endive 253
Fennel 254
Hamburg Parsley or Parsley Root 263
Hop Shoots 268
Jerusalem Artichokes 271
Kohlrabi or Cabbage-turnip 279
Lamb's Lettuce or Corn Salad 283
Land Cress 286
Laver 287
Leeks 291
Lentils 303
Lettuce and Lettuce Salad 312
Mange-tout Peas or Sugar Peas 325
Marsh-Samphire or Glasswort 330
Mushrooms 331
Mustard and Cress 333
Nettles 334
New Zealand Spinach 336
Okra, or Lady's Fingers 337
Onion, Shallot and Spring Onion 344
Orache or Mountain Spinach 359
Parsnips 360
Peas 366
Peppers and Chilli - The Capsicums 377
Potatoes 393
Pumpkin 417
Purslane 430
Radish 432
Red Cabbage 434
Rocket 440
Salad Burnet 441
Salsify and Scorzonera 443
Seakale 451
Sorrel 454
Soya Beans, Mung Beans and Bean Sprouts 459
Spinach 462
Spring and Winter Greens 480
Sweetcorn or Maize 482
Sweet Potatoes 493
Swiss Chard and Other Leaf-beets 499
Tomatoes 505
Turnips and Swedes 523
Vegetable Marrow 532
Vegetable Spaghetti 535
Watercress 537
Yams 546
Appendix 547
Cutting up Vegetables 547
Steaming and Blanching Vegetables 548
Stocks 550
Savoury Butters 551
Sauces 552
Stuffings 562
Batters 567
Index 571
See also: Weights for 50 or Running Fit
Wooden Spoon Book of Old Family Recipes: Meat and Potatoes and Other Comfort Foods
Author: Marilyn M Moor
For people who secretly crave the satisfaction of the home-cooked meals they grew up on, Marilyn M. Moore introduces a comprehensive cookbook of delicious old family recipes that brings back meat-and-potato meals and other comfort foods to the contemporary table. The book offers over 150 proven, easy-to-use recipes and dozens of meal suggestions and is conveniently organized, in sections covering meat and fowl main dishes, vegetable side dishes, gravies, breads, and desserts.
No comments:
Post a Comment