A Canon of Vegetables: 101 Classic Recipes

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Harper Collins, May 8, 2007 - Cooking - 256 pages
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Raymond Sokolov applies to vegetables the original concept of his book THE COOK'S CANON: 101 Classic Recipes Everyone Should Know, fusing imaginative recipes with a wealth of food lore. His more than 40 years' experience as a cookbook author and food historian provide a wealth of background for vegetable recipes from around the world, from traditional American (succotash) to Chinese (Sichuan spicy tofu) as well as French (Spinach Mornay) and Italian (Pasta e faglioli).

All the recipes are high points of the culinary imagination, great dishes in which vegetables are the featured ingredient. This is not a vegetarian cookbook. Many of the recipes include meat, but with the vegetables at center stage.

For each vegetable discussed and each recipe, Sokolov provides historical and cultural background with many witty comments based on his wide reading in food history and his training as a classicist.

Classic Comparisons:

CHEZ PANISSE VEGETABLES by Waters, Harper, 1996, $35, 0060171472 (113,914cc, isis)

VEGETABLES by Peterson, Morrow, 1998, $35, 0688146589 (27,191cc, isis)

 

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101 classic vegetable recipes: to complement every meal

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The follow-up toThe Cook's Canon , Sokolov's latest cookbook features recipes from a variety of cuisines, organized alphabetically by vegetable, from artichokes to yams. Sokolov's interests are broad ... Read full review

Contents

introduction
1
artichokes
5
asparagus
12
beans
17
beets
30
blackeyed peas
37
bokchoy
41
broccoli
44
corn
97
cress
103
cucumbers
106
plantains
182
potatoes
186
rutabaga
193
sorrel
196
soybean
201

brussels sprouts
46
cabbage
50
carrots
57
cassava
63
cauliflower
70
celeriac
73
chard
77
chayote
83
chickpeas
88
chiles
93
spinach
205
squash
209
sweet potatoes
217
taro
220
napa cabbage 159 tomato
226
turnips
234
yam
238
select bibliography
241
index
242
Copyright

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About the author (2007)

Raymond SokoloV was a food columnist for Natural History magazine for twenty years and is the author of several cookbooks, a much-praised novel, Native Intelligence, and a biography of New Yorker critic A. J. Liebling.

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