115 vibrant and diverse recipes for vegetables that will revitalize your approach to plant-based eating. Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables come in all shapes and sizes, flavors and colors, tastes and textures, and there's an abundance of fresh, local vegetables available right here in the Pacific Northwest. Whether you grow or forage them yourself, or you purchase them from local farmers, this book will provide you with exciting and unexpected ways to prepare all that goodness from the garden. These ideas for everyday plant-based cooking respect the seasons and provide you with healthy, simple meals. Bill Jones, renowned chef and award-winning author of 12 cookbooks including The Deerholme Mushroom Book and The Deerholme Foraging Book, has had a lifetime love affair with garden fare since he was a teenager. These recipes are a love letter to vegetables, borne from his travels and his experiences living the professional growing and cooking lifestyle. Aside from delicious recipes and gorgeous full-colour photography throughout, The Deerholme Farm Vegetable Cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation. Learn how to julienne, slice, peel, dice and shred, as well as blanche, braise, steam, roast, saute, and grill.
Authors
- Control Number Identifier
- CaOOCEL
- Date published
- 2018.
- Description conventions
- rda
- Dewey Decimal Classification Number
- 641.6/5
- Dewey Decimal Edition Number
- 23
- Distributor
- Canadian Electronic Library (Firm),
- General Note
- Includes index Issued as part of the desLibris books collection
- ISBN
- 9781771511292 9781771511315
- LCCN
- TX801
- LCCN Item number
- J65 2015eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- CaOONL
- Physical Description | Extent
- 1 electronic text (xv, 259 pages)
- Published in
- Ottawa, Ontario
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)kck00238795 (OCoLC)910775907 (CaOOCEL)450785
- System Details Note
- Mode of access: World Wide Web
- Transcribing agency
- CaOONL
Table of Contents
- Contents 6
- Recipe List 7
- Preface 12
- Acknowledgments 16
- Introduction 18
- Sourcing 20
- The Food System 20
- Where Do You Get the Good Stuff? 21
- Storage Matters 21
- Fresh Vegetable Primer 24
- Root Vegetables 24
- Tubers 29
- Stalks and Shoots 33
- Bulb Vegetables 37
- Fruit Vegetables 42
- Inflorescence Vegetables 51
- Leafy Vegetables 56
- Glossary of Cooking Terms 62
- Preparation Essentials 68
- Pairing Wine with Vegetable Dishes 74
- Notes on Using This Book 76
- Recipes 80
- Pantry and Preserves 82
- Stocks, Purées, and Sauces 106
- Raw 122
- Soups 136
- Baking, Flatbreads, and Pancakes 148
- Starters and Appetizers 164
- Mixed Salads 178
- Casseroles and Braises 190
- Roasted and Stuffed 202
- Grilling and Smoking 220
- Sides and Stir-Fries 238
- Desserts 254
- Index 270
