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readerxxx's review
5.0
Holy mackerel this is an incredible book. I want to make everything in it if each one didn’t have so many layers of cooking to it.
pharp's review
4.0
I made 25 recipes from On Vegetables. Picking these recipes was a bit of a challenge because many are largely inaccessible to a home cook. Ingredients like nasturtium capers, wood sorrel flowers, and baby pattypan squash are regularly employed, and although Fox notes in the beginning that we're welcome to make substitutions, suggestions as to what those might be aren't included in the recipes themselves.
That being said, some of the "larder" recipes will probably become part of my regular rotation. The horsey goat, green goddess dressing, and curry cashews were wonderful and came together quickly. And overall, the photos were lovely and the recipes were aspirational if not actionable.
That being said, some of the "larder" recipes will probably become part of my regular rotation. The horsey goat, green goddess dressing, and curry cashews were wonderful and came together quickly. And overall, the photos were lovely and the recipes were aspirational if not actionable.
ilefkowitz's review
3.0
Some interesting ideas to showcase just about every vegetable there is but many of the recipes were highly stylized and not something that I as a home cook am likely to tackle.
toad_maiden's review
4.0
This is definitely a restaurant cookbook, with recipes that require labor and quite a few obscure ingredients. That said, many of these recipes are still accessible to the inspired home cook, and the flavor combinations are outstanding: inventive and a bit haute cuisine without being too fussy or contrived. This is an absolute joy for those looking for vegetable inspiration.
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