Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 Recipes » (1ST)

Jack Bishop is a well-known cookbook author and food writer who writes frequently about vegetables for the New York Times and Cook's Illustrated and Natural Health magazines. His cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna. Jack and his family live in Sag Harbor, New York.

Vegetable expert Jack Bishop offers a comprehensive, A-Z guide to the amazing range of produce currently available even in local supermarkets. Complete with tips on selecting veggies, preparation instructions, and hundreds of recipes for more than 66 commonly available vegetables, Vegetables Every Day offers temptations on every page.

From artichokes to zucchini, jicama to sorrel, each recipe is simple to prepare, and written in the same lively style that made Bishop's previous cookbooks kitchen favorites. Vibrant and original, Vegetables Every Day will make everyone eager to eat their vegetables—every day!

About the Author:
Jack Bishop is a frequent contributor to the New York Times, a senior writer fro Cook's Illustrated, and the food editor for Natural Health magazine. He lives in Sag Harbor, NY.

Publishers Weekly

This new cookbook by the author of Pasta e Verdura is for cooks who want to broaden their repertoire of side dishes and capitalize on the abundant produce now available in grocery stores. Not sure how to cook fresh beets? Want your family to try mashed malanga instead of potatoes? Bishop gives helpful instructions on selection, seasonality, cleaning and simple preparation techniques (especially grilling, braising and stir-frying). Readers should know that this is not a vegetarian cookbook offering a breadth of entr es (in fact, beans, except for fava beans, aren't even included), but rather an unadorned volume that offers an exciting twist on foods we know are good for us but often ignore. Simplicity and ease are the hallmarks of this cookbook; however, there are a few idiosyncrasies for the reader to adapt to: the table of contents is alphabetized, but the system is sometimes counterintuitive (squashes are categorized by season--"Winter Squash and Pumpkin" and "Zucchini and Other Summer Squash"--but that's a minor quibble). Many of the salad recipes, such as Moroccan Fennel and Grapefruit Salad with Olives, are inspired, and many ethnic cuisines are represented, though, unfortunately, none in great depth. Cooks who love to read cookbooks will find the streamlined text lacking in historical anecdotes and nutritional information, which would certainly add to the book's health-conscious appeal. Agent, Angela Miller. (Apr.) Forecast: While useful as a guide to selection and basic preparation, this book won't appeal to the many cooks who, pressed for time, look for more comprehensive volumes. However, this title is a natural sell to vegetarians, and enough of them may be interested to produce healthy sales. Copyright 2001 Cahners Business Information.