I really like vegetables a lot so it’s always a pleasure for me to cook them and it’s also always a pleasure of discovering new recipes.
I know a lot of people hate vegetables and think they don’t taste very good. I personally think it’s because people aren’t cooking or seasoning their vegetables in the right way to really enhance their flavours.
It’s quite scary when you think that in North American (especially in America) fries (potatoes), ketchup (first ingredient is tomato paste) and fruit juices (often they are loaded with sugar) represent the gamut of vegetables that can be found in the average person’s diet.
I hope that by the time you finish reading why I like my new Williams-Sonoma’s “Vegetable” cookbook, you’ll consider spending more time in the vegetable section of your grocery and I hope you’ll dare adding more vegetables to your diet.
I could go on and on or I can simply let you know straight away that Williams-Sonoma’s “Vegetable” cookbook is easy to follow, it contains loads of beautiful photos and many of the recipes are perfect for beginners and more advanced foodies alike!
Williams-Sonoma’s “Vegetable” cookbook is only 120 pages long, so you won’t feel overwhelmed by the selection.
There’s not much not to like in Williams-Sonoma’s “Vegetable” cookbook, but I thought I’d highlight some of my favourite recipes:
p. 18 - Spinach sautéed with raisins and pine nuts
p. 22 - Gratin Dauphinoise
p. 38 - Spring vegetable plate
p. 50 - Simple sautéed eggplant
p. 58 - Pan-grilled fennel and tomatoes
p. 66 - Brussels sprouts with toasted hazelnuts
p. 67 - Roaster squash
p. 81 - Broccoli rabe with pancetta and garlic
p. 90 - Butternut squash risotto with sage
I really like vegetables a lot so it’s always a pleasure for me to cook them and it’s also always a pleasure of discovering new recipes.
I know a lot of people hate vegetables and think they don’t taste very good. I personally think it’s because people aren’t cooking or seasoning their vegetables in the right way to really enhance their flavours.
It’s quite scary when you think that in North American (especially in America) fries (potatoes), ketchup (first ingredient is tomato paste) and fruit juices (often they are loaded with sugar) represent the gamut of vegetables that can be found in the average person’s diet.
I hope that by the time you finish reading why I like my new Williams-Sonoma’s “Vegetable” cookbook, you’ll consider spending more time in the vegetable section of your grocery and I hope you’ll dare adding more vegetables to your diet.
I could go on and on or I can simply let you know straight away that Williams-Sonoma’s “Vegetable” cookbook is easy to follow, it contains loads of beautiful photos and many of the recipes are perfect for beginners and more advanced foodies alike!
Williams-Sonoma’s “Vegetable” cookbook is only 120 pages long, so you won’t feel overwhelmed by the selection.
There’s not much not to like in Williams-Sonoma’s “Vegetable” cookbook, but I thought I’d highlight some of my favourite recipes:
p. 18 - Spinach sautéed with raisins and pine nuts
p. 22 - Gratin Dauphinoise
p. 38 - Spring vegetable plate
p. 50 - Simple sautéed eggplant
p. 58 - Pan-grilled fennel and tomatoes
p. 66 - Brussels sprouts with toasted hazelnuts
p. 67 - Roaster squash
p. 81 - Broccoli rabe with pancetta and garlic
p. 90 - Butternut squash risotto with sage