Recipes and Techniques from the World's Premier Culinary College

by The Culinary Institute of America

Farmer's markets and supermarkets tempt us with a staggering variety of vegetables, from exotic mushrooms and Asian vegetables to a wide array of chiles and peppers. Now a new book provides all you need to know to shop like a chef, choosing the freshest vegetables, storing them properly at home, and preparing them in appealing ways.

 

Thai Fresh Pea Soup, Paella con Verduras, Hoisin-glazed Root Vegetables, and Zucchini Pancakes are only a few of the more than 170 dishes included here. There are chapters on soups, appetizers, salads, entrees, side dishes, and even a chapter devoted to sauces and relishes. These recipes will help you make the most of the vegetables you already love and introduce you to many other tempting varieties.