The Culinary Institute of America: Vegetables

From the classrooms of the Institute come 170 kitchen-tested recipes with 100 exquisite color photographs. The book features vegetables as themselves, as appetizers, in salads, entrees and side dishes, plus sauces and relishes. They also include valuable handling and storage information. Specific forms of cooking are addressed in addition to recipes. It’s difficult to become disappointed with any CIA presentation.

 

Here’s an overview of selected recipes:

  • Corn Chowder with Chiles and Monterey Jack: Calls for cream, bacon, onion, red pepper, celery, garlic, broth, potatoes, tomatoes, green chiles, Tabasco and tortilla strips
  • Thai Fresh Pea Soup: (a delightful and simple delight) broth, onion, garlic, green curry paste, peas (frozen okay), toasted mustard seeds and mint
  • Chilled Asparagus with Mustard Herb Vinaigrette: cider vinegar, Dijon mustard, parsley, tarragon leaves, onion powder, garlic powder and olive oil
  • Green Beans with Frizzled Prosciutto and Gruyere: Simply add lemon juice, vinegar, shallots and olive oil.
  • Roasted Beet and Orange Salad: olive oil, wine vinegar, lemon juice, cayenne pepper, walnut halves and goat cheese
  • Zucchini Pancakes: scallions, eggs, flour, dill, parsley, tarragon, feta cheese, walnuts and top with Tzatziki Sauce
  • Sicilian-Style Spinach: olive oil, pancetta, anchovy, onion, garlic, raisins and pine nuts
  • Winter Squashes Sauteed with Cranberries and Toasted Pecans: calls for broth, pumpkin, butternut squash, acorn squash, ¬†butter and lemon juice
  • Corn Relish: red pepper, jalapeno pepper, brown sugar, cider vinegar, dry mustard, Tabasco and Worcestershire
  • Harissa: (a pleasure to keep around all the time): hot red chiles, garlic, caraway, coriander, cumin and olive oil.

This book is capable of filling a void amongst your working cookbooks or on your coffee table.