How To Cook Garden Vegetables (Hardcover) by The Editors of Cook''''s Illustrated
Hardcover; Published 6/1/1999; 96 Pages; ISBN 9780936184340
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One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.
In this volume: An illustrated step-by-step guide to preparing asparagus, broccoli, cabbage, cauliflower, eggplant, green beans, peas, peppers, tomatoes and zucchini.
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Not sure what to serve a vegetarian guest? A simple but hearty dish of roasted vegetables can be a satisfying main course. Toss a selection of cut vegetables with olive oil, salt, and pepper and spread on a baking sheet. Cook in a 450 degree F oven for 35-45 minutes, stirring occasionally, until vegetables are tender. Use a combination of veggies- zucchini, asparagus, potatoes, onions, sweet potatoes, eggplant, carrots, beets or anything else in season- for a delicious mix.