Hot Vegetables (Hot Books)
by Hugh Carpenter, Teri Sandison
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Book Summary Information
Author: Hugh Carpenter, Teri SandisonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1998-09-01
ISBN: 089815975X
Number of pages: 112
Publisher: Ten Speed Press
Book Reviews of Hot Vegetables (Hot Books)
Book Review: Fancy Vegetables
Summary: 4 Stars
This book shows you how to create elegant vegetable dishes. It focuses on both main, side and salad dishes. Most items are time consuming to make but the book does offer advance preparation and final steps for each recipe. About 1/3 of the recipes have pictures. This is not a book for quick and easy vegetable recipes but a book for those who want to go beyond the basics.
Summary of Hot Vegetables (Hot Books)
Carpenter and Sandison's HOT cookbook series is, well, hot?there's just no other word for it. And with 190,000 copies of their books in print, it's clear that America can't get enough of their winning formula: beautiful photographs, simple step-by-step recipes that provide dazzling results, inspiration from around the globe, and, of course, hot, hot flavor combinations. Whether it's a lovely, colorful Artichoke and Roasted Red Pepper Tart, an unusual Thai-Inspired Eggplant Ratatouille, or the velvety Leek Timbale Towers, the can't-miss recipes in this book draw on the world's hottest flavors: Accents from Asia, the Mediterranean, the American South, and South America create a uniquely exciting fusion cuisine. Organized alphabetically, from artichokes to zucchini, these 60-plus palate-tingling appetizers, soups, salads, sides, and entrees reintroduce us to master teacher and chef Hugh Carpenter's stunning talent for delightful dishes, highlighted by Teri Sandison's beautiful color photography.Hot Vegetables is the fifth in a series by husband- and-wife team Hugh Carpenter and Teri Sandison. As in Hot Wok and Hot Chicken, Carpenter provides the intensely flavored dishes and Sandison the eye-filling photography. Tableware made by local Northern California artisans reinforces the informal but carefully composed look of this book. The information Carpenter crams into this book, along with 50 recipes, demonstrates why he is one of the most popular cooking teachers in the U.S. At the start, he gives "mini-lessons" on grilling, stir-frying, deep-frying, and other methods for perfecting cooked vegetables.
Asian and fusion cooking are Carpenter's specialties, so his Thai Eggplant Ratatouille made with coconut milk and Carrot Risotto Sparked with Asian Chile Oil are tried and tested delights. Other flavor- enhancing cooking techniques he perfects are stir-frying, sautéing, and deep-frying. Some dishes are quite involved--such as the Pot Sticker Dumplings Stuffed with Spinach and Mushrooms. Others require a minimum of effort, like a Creamy Lemon Garlic salad dressing or Carpenter's imaginative Orange Wok Sauce.
Hot Vegetables ensures that eating the recommended five to nine servings of fresh vegetables and fruits each day is a joy for your taste buds. --Dana Jacobi
Vegetables Books
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