Vegetable Harvest: Vegetables at the Center of the Plate

by Patricia Wells

HARPERCOLLINS PUBLISHERS | March 29, 2007 | Hardcover

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The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren''t limited to summer''s bounty-there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia''s recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia''s wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you''ll be eating the best nature has to offer-fresh, flavorful produce-all year round.

Format: Hardcover

Dimensions: 352 pages, 9.38 × 8.88 × 1.19 in

Published: March 29, 2007

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060752440

ISBN - 13: 9780060752446

Found in: International

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– More About This Product –

Vegetable Harvest: Vegetables at the Center of the Plate

by Patricia Wells

Format: Hardcover

Dimensions: 352 pages, 9.38 × 8.88 × 1.19 in

Published: March 29, 2007

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060752440

ISBN - 13: 9780060752446

About the Book

In her tenth cookbook, the revered author and teacher presents a collection of recipes for appetizers, soups, salads, meat, poultry, and pasta dishes, plus breads and desserts--all using vegetables, herbs, nuts, legumes, and fruits fresh from the garden.

From the Publisher

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren''t limited to summer''s bounty-there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia''s recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia''s wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you''ll be eating the best nature has to offer-fresh, flavorful produce-all year round.

About the Author

Patricia Wells and Walter Wells have lived in Paris for nearly thirty years. Patricia runs a popular cooking school in Paris and Provence, and is the author of ten previous books. From 1980 to 2007 she was restaurant critic for the International Herald Tribune. Walter retired as executive editor of the International Herald Tribune in 2005, having previously worked as editor and managing editor since 1980. He is one of the few non-French citizens to be awarded the French Legion of Honor.

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