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loveinpanels's review against another edition
3.0
Truly a gorgeous book, but I won't be cooking from it. Some of the recipes are so simple that they're not really recipes. (Cut a perfectly ripe tomato in half, season with salt and pepper and drizzle with a high quality olive oil. Eat.)
Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables. But even if Eric Ripert tells me to eat zucchini noodles, I just don't wanna.
Read it if you want to fall in love with produce, be inspired to eat simply and put vegetables at the front of your meal and page through gorgeous full-page photos.
I received a copy of this book from the publisher for review.
Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables. But even if Eric Ripert tells me to eat zucchini noodles, I just don't wanna.
Read it if you want to fall in love with produce, be inspired to eat simply and put vegetables at the front of your meal and page through gorgeous full-page photos.
I received a copy of this book from the publisher for review.
lohn's review against another edition
4.0
I received this ebook from NetGalley in exchange for an honest review.
I'm not a huge fan of the way this cookbook is laid out. I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath. That being said, the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others!
I'm not a huge fan of the way this cookbook is laid out. I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath. That being said, the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others!
leahsbooks's review
informative
inspiring
5.0
Thank you to NetGalley for providing me with a copy of this book. I am offering my honest opinion voluntarily.
I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant. Before starting, I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients, with impossible to follow directions that would be far past my skill level. However, I was so pleasantly surprised to find that this really is a cookbook full of simple recipes featuring vegetables.
The book starts out by explaining why vegetables are so important to the author, and closes with a quick guide about how to select and clean vegetables, with special emphasis on the seasons in which specific vegetables are available in the Northern Hemisphere.
There's such a variety of cultural influences in the recipes - Asian, Middle Eastern, European, and Latin American. Nearly every ingredient listed can easily be found in my local supermarket, and the few that aren't can still be found easily by visiting an Asian supermarket. Each recipe is preceded with a stunning photograph, giving me a visual idea of what to expect, and there were so many recipes that I bookmarked.
While vegetables are the star of the show, there are a few recipes featuring fruits as well, so there's a dessert section as well, and a few recipes for alcoholic beverages as well. The recipes run the gamut from appetizers to dessert, with everything in-between, and makes me excited to pick up some ingredients and give these recipes a try. It's perfect for everyone, including vegans and vegetarians.
I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant. Before starting, I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients, with impossible to follow directions that would be far past my skill level. However, I was so pleasantly surprised to find that this really is a cookbook full of simple recipes featuring vegetables.
The book starts out by explaining why vegetables are so important to the author, and closes with a quick guide about how to select and clean vegetables, with special emphasis on the seasons in which specific vegetables are available in the Northern Hemisphere.
There's such a variety of cultural influences in the recipes - Asian, Middle Eastern, European, and Latin American. Nearly every ingredient listed can easily be found in my local supermarket, and the few that aren't can still be found easily by visiting an Asian supermarket. Each recipe is preceded with a stunning photograph, giving me a visual idea of what to expect, and there were so many recipes that I bookmarked.
While vegetables are the star of the show, there are a few recipes featuring fruits as well, so there's a dessert section as well, and a few recipes for alcoholic beverages as well. The recipes run the gamut from appetizers to dessert, with everything in-between, and makes me excited to pick up some ingredients and give these recipes a try. It's perfect for everyone, including vegans and vegetarians.
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