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Vegetable Love

by Barbara Kafka

Other authors: See the other authors section.

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267277,725 (4.39)3
Barbara Kafka has been shaping the way America cooks for three decades. She's doing it again. With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook's ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf--even stretching the definition to include potatoes, mushrooms, and avocados just because she's crazy mad for them. Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining. Kafka's book within a book--an at-a-glance, we've-done-all-the-work-for-you Cook's Guide--provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.… (more)
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» See also 3 mentions

Showing 2 of 2
When we joined a CSA ("community supported agriculture"), I knew I'd be getting random vegetables every week that I might have no idea how to use. So I invested in this fabulous book. It was a smart move. I've yet to see a vegetable that isn't in this book. I LOVE Vegetable Love! ( )
1 vote lilysea | Jun 20, 2008 |
What I love, first and foremost, about Barbara Kafka’s book is that it fairly glows with the author’s enthusiasm. Kafka is a woman who knows how to cook, and more importantly, knows how to eat. Her uninhibited delight for her subject sneaks out in the little comments, observations, advice and hints that accompany each and every of the 750 recipes she includes in the book. (“This is a star dish,” she writes about the Asparagus with Morels above. “Do not serve it with anything else, not even rice or pasta.) As I paged through the book I had this vision of Kafka sitting at her kitchen table with her recipe box—which must be the size of a Volvo—going through her collection of carrot recipes thinking, “Oh I have to include this!” and “I can’t forget to add this!” and making growing stacks of recipe cards and clippings until they covered the entire table, the counter, and had begun to encroach on the lesser-traveled parts of the floor. . .read the full review
1 vote southernbooklady | Jun 20, 2007 |
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Author nameRoleType of authorWork?Status
Barbara Kafkaprimary authorall editionscalculated
Cornish, ChristinaPhotographersecondary authorsome editionsconfirmed
Styler, ChristopherContributorsecondary authorsome editionsconfirmed
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Barbara Kafka has been shaping the way America cooks for three decades. She's doing it again. With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook's ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf--even stretching the definition to include potatoes, mushrooms, and avocados just because she's crazy mad for them. Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining. Kafka's book within a book--an at-a-glance, we've-done-all-the-work-for-you Cook's Guide--provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.

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