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Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors

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An essential resource for every cook   In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyd An essential resource for every cook   In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:    • Roasted Carrots and Red Quinoa with Miso Dressing    • Swiss Chard Lasagna    • Endive and Fennel Salad with Pomegranate Seeds    • Asparagus and Watercress Pizza    • Smoky Brussels Sprouts Gratin    • Spiced Parsnip Cupcakes with Cream Cheese Frosting   Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.


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An essential resource for every cook   In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyd An essential resource for every cook   In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:    • Roasted Carrots and Red Quinoa with Miso Dressing    • Swiss Chard Lasagna    • Endive and Fennel Salad with Pomegranate Seeds    • Asparagus and Watercress Pizza    • Smoky Brussels Sprouts Gratin    • Spiced Parsnip Cupcakes with Cream Cheese Frosting   Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.

30 review for Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors

  1. 5 out of 5

    Josh Caporale

    4.5 stars I read this book during a span that lasted over a year, but that can often be the case when it comes to reading and reviewing a cookbook. I find that there are two steps to properly reading a cookbook: 1.) Reading the entire text and developing your ideas for how the recipes are written, the strength of the recipes, and what kind of visual image develops in your mind, whether it be through use of photos or through the words the writer uses. 2.) Cooking the recipes within the text. I would 4.5 stars I read this book during a span that lasted over a year, but that can often be the case when it comes to reading and reviewing a cookbook. I find that there are two steps to properly reading a cookbook: 1.) Reading the entire text and developing your ideas for how the recipes are written, the strength of the recipes, and what kind of visual image develops in your mind, whether it be through use of photos or through the words the writer uses. 2.) Cooking the recipes within the text. I would say cooking AT LEAST three of the recipes is necessary, though it is a good idea to cook many more. At the time I am writing this review, I have cooked four of the recipes word for word and a fifth, the Mustard Green Pesto, with a substitution of kale for the mustard greens, for they did not have mustard greens at my supermarket. Martha Stewart's Vegetables was written by the editors of Martha Stewart Living. While she has plenty of influence and contribution of ideas to this cookbook, like the recipe for her mother's mashed potatoes, the foreward at the beginning of the book is her clearest contribution. Each chapter is sorted by the type of vegetable and I am quite certain that everything is covered (there is no pumpkin recipes, though). The chapters are (in order): Bulbs, Roots, Tubers, Greens, Stalks & Stems, Pods, Shoots, Leaves, Flowers & Buds, Fruits, and Kernels. The recipes that I cooked include: Kale-Ricotta Dip: I cooked this in a Hands-On Review on Literary Gladiators with my aunt and had a great time doing so. I followed up by making this for everyone on Christmas Eve. This is easy to put together, delicious, but at the same time you feel more refreshed instead of bloated when you eat this, which is how I feel with many of these recipes. This is a great way to enjoy kale, one of the healthiest of leafy greens! Swiss Chard Lasagna: I made this for family dinner one evening and we incorporated it into last year's Christmas Eve dinner. Vegetable lasagna is traditionally made with spinach and I find that Swiss chard is a great alternative. It was a hit with the family, though I feel that this is enjoyed best when you want your vegetable ratio to be the strongest. Bucatini with Cauliflower, Capers, and Lemon: This was probably the most challenging thing to put together. I am clearly a beginner when it comes to cooking. I can boil a pot of pasta, put together pizzas on Naan, and make my food warm perfectly fine, but this is the first time I used a skillet. The finished product did come out nice, though. The taste lemon and texture of the capers does stick out in this particular dish as you eat the pasta. Radish Tartine: This was quite a nice and refreshing way to enjoy bread and butter! I may want to try a different kind of butter the next time (a white kind, but no worries, definitely not margarine), but I thought the moist, refreshing radish went perfect with the creamy butter and warm bread. Mustard Green (in this case Kale) Pesto: I plan to use mustard greens the next time, but I used kale, while following all of the other directions as stated. I read that kale was the closest thing to mustard greens, but it definitely did not have a peppery bite, but instead a more leafy taste. Processing the kale was a bit challenging, but it worked. Martha Stewart's Vegetables is definitely the kind of book that will give you ideas as to how you can enjoy different kinds of vegetables and I mean all kinds of different vegetables (even salsify). At the beginning of each chapter, there is a description about the different kinds of vegetables and the varieties of each, as well as information as to when you should buy them, how you should cook them, and what goes well with each. There are all kinds of options, whether it be general and incorporate meat and seafood, vegetarian, or vegan. I feel that the writing and presentation was very intelligent in the way that Martha Stewart usually presents herself and the recipes themselves were informative and each had a description of the dish itself in italics at the beginning. Every recipe was accompanied by a picture of the finished product. This was definitely a helpful cookbook in helping me put together meals and gave me great ideas as to how I should go about cooking food that tastes great and makes you feel great, because you know you are consuming vegetables the way you should be. You can find my hands-on review for the Kale-Ricotta Dip recipe here: https://www.youtube.com/watch?v=mT6Zi... You can find my Literary Gladiators review of this book here: https://www.youtube.com/watch?v=NkdSK...

  2. 5 out of 5

    KC

    Only found a few recipes that were worth using. Disappointed.

  3. 4 out of 5

    Michelle Hankes

    Back to my beloved cookbooks. So much love for them. I am on a kick to eat healthy at every meal and when I saw an offering from Blogging for Books to review this veg-heavy tome, I jumped on it. Brussels Sprouts. Tomatoes. Zucchini. Salsify. Salsify? What is salsify? Well, thanks to Martha Stewart and her crew, I now know that it is a tasty root vegetable. This book is filled from beginning to end with recipes, tips, and inclusions about all sorts of vegetables and ways to prepare them. Broken into ca Back to my beloved cookbooks. So much love for them. I am on a kick to eat healthy at every meal and when I saw an offering from Blogging for Books to review this veg-heavy tome, I jumped on it. Brussels Sprouts. Tomatoes. Zucchini. Salsify. Salsify? What is salsify? Well, thanks to Martha Stewart and her crew, I now know that it is a tasty root vegetable. This book is filled from beginning to end with recipes, tips, and inclusions about all sorts of vegetables and ways to prepare them. Broken into categories such as Roots, Pods, and Shoots, each chapter delves into a single subset of the vegetable kingdom starting with The Basics: seasonality, buying, varieties, storing, prepping, cooking, and flavor pairings. From there, you dive deep into recipe after recipe for each type of veg. Roasted Beet and Potato Borscht. Salt-Baked Potatoes, Shallots, and Chestnuts. Skillet Pizza with Greens and Eggplant. Egg, Asparagus, and Mushroom Stir-Fry. Rhurbarb Chutney with Pork Roast. The delectable list goes on. Each chapter includes stunning photography, easy-to-follow recipes, and little tidbit tips to guide you along your food adventures. This book is all pros, for the most part. A few cons that don't really diminish the experience, but nonetheless, are noteworthy: many of the plant-based photos don't include the names of what's in the photo, so it leaves the reader guessing if they've never come across something like salsify; a large majority of the recipes feature meats or sweets or pasta, so the veggies aren't always the star of the show - something I had expected with a title like Vegetables. But, all in all, a really lovely book filled with recipes to inspire vegetable lovers, adventurous eaters, and those trying to broaden their palate and plate. What a lovely offering. Thanks, Martha. FEATURED CONTENTS: Bulbs ~ garlic, leeks, onions, ramps, scallions, shallots, spring onions Roots ~ beets, carrots, celery root, jicama, parsnips, radishes, rutabaga, salsify, turnips Tubers ~ jerusalem artichokes, potatoes, sweet potatoes Greens ~ beet greens, bok choy, broccoli rabe, chard, collards, kale, mustard greens, turnip greens Stalks & Stems ~ asparagus, celery, fennel, kohlrabi, rhubarb Pods ~ edamame, english peas, fava beans, green beans, okra, shell beans, snap peas, snow peas Shoots ~ fiddlehead ferns, microgreens, pea shoots, sprouts Leaves ~ cabbages, chicories, endives, lettuces, spinach, spring and wild greens Flowers & Buds ~ artichokes, broccoli, brussels sprouts, cauliflower, chive blossoms, edible flowers, squash blossoms Fruits ~ avocados, cucumbers, eggplants, peppers and chiles, summer squashes, tomatillos, tomatoes, winter squashes Kernels ~ corn *This book was given to me in exchange for an honest review. I'm totally being honest about always being honest, especially about books. www.divine-by-nature.blogspot.com

  4. 4 out of 5

    Rosanne

    For me, there's not a whole lot better than sitting in front of a fire and reading a cookbook, particularly a good one. This one I read in one day, cover to cover. There are a decent number of recipes I probably won't make, and a handful of recipes that for an experienced cook seem like a waste of page space (the carrot fries recipe consists of telling cooks to slice the carrots, coat with olive oil, salt, pepper, and shredded Parmesan, and roast until crisp tender. Not sure I needed a recipe fo For me, there's not a whole lot better than sitting in front of a fire and reading a cookbook, particularly a good one. This one I read in one day, cover to cover. There are a decent number of recipes I probably won't make, and a handful of recipes that for an experienced cook seem like a waste of page space (the carrot fries recipe consists of telling cooks to slice the carrots, coat with olive oil, salt, pepper, and shredded Parmesan, and roast until crisp tender. Not sure I needed a recipe for that), but pictures for all and the organization by vegetable type I found to be very helpful. I also found the intro to each chapter to be helpful. This one definitely earned a spot on my shelf.

  5. 5 out of 5

    The Book Grocer

    Purchase Martha Stewart's Vegetables here for just $15! Queen of the Kitchen, Martha Stewart is back, focusing on what was previously thought of as a bland dish: vegetables. Stewart knows her audience and doesn't add strange or hard-to-find ingredients but manages to make it look simple. From side dishes to the main course, you will find it easy to add more vegetables to your diet. Elisa - The Book Grocer Purchase Martha Stewart's Vegetables here for just $15! Queen of the Kitchen, Martha Stewart is back, focusing on what was previously thought of as a bland dish: vegetables. Stewart knows her audience and doesn't add strange or hard-to-find ingredients but manages to make it look simple. From side dishes to the main course, you will find it easy to add more vegetables to your diet. Elisa - The Book Grocer

  6. 4 out of 5

    Diane

    Good photographs which help identify vegetables that are a bit exotic for me. Some of the recipes are good but a lot are just common sense use of herbs and veggies. I considered buying the book for my kitchen library but there wasn't enough information so will just go with the Kindle version. Good photographs which help identify vegetables that are a bit exotic for me. Some of the recipes are good but a lot are just common sense use of herbs and veggies. I considered buying the book for my kitchen library but there wasn't enough information so will just go with the Kindle version.

  7. 5 out of 5

    Mary LaCombe

    One of the most visually beautiful recipe books out there! It’s incredibly informative with the “how to” things we all need to know about veggies from how to care for them to how to cook them. It’s a wonderful book!

  8. 4 out of 5

    Dray

    I found myself taken with the organization of the book, using categories of veggies such as roots, shoots, stalks and stems etc. I found this provoked thinking about veggies in a new way and very creatively.

  9. 5 out of 5

    Kirsten

    Reading Martha's books is a comforting balm for my soul. There's great color photography, delicious recipes and tips you can use outside these recipes. Loved it and will continue to cook from it for years to come. Reading Martha's books is a comforting balm for my soul. There's great color photography, delicious recipes and tips you can use outside these recipes. Loved it and will continue to cook from it for years to come.

  10. 4 out of 5

    Larissa Trisetyowati

    Great start for a vegie-newbie like me! I’m all for learning the varieties and best way to prep and cook them. This book gives you that. I’m also excited to try some of the recipes, but some are a bit too exotic and too intermediate-level for me. We’ll see!😃

  11. 5 out of 5

    Barbara Scutt

    Great focus of vegetables but not a vegetarian cookbook. It has a great mix of appetizers and meals with a variety of proteins.

  12. 4 out of 5

    Louise

    Great cookbook. Lots of easy tasty recipes. 1/2 of the pages are dogearred so I can try them!

  13. 5 out of 5

    Robin

    Found some good veggie sides and salad recipes here that don’t require too many ingredients. Plus, the recipes come with photos!

  14. 4 out of 5

    Stacy Wempe

    Okay recipes. A little on the fancy side for preparation and what the family (ie. kids) would eat.

  15. 4 out of 5

    September Dee

    I really like this book. Lots of information on various vegetables and what goes with them. Beautiful photos. I'd make the recipes. They look tasty and healthy as well. I really like this book. Lots of information on various vegetables and what goes with them. Beautiful photos. I'd make the recipes. They look tasty and healthy as well.

  16. 4 out of 5

    Martha

    So good I bought it. Love the inspiring pictures.

  17. 5 out of 5

    Mollie

    Beautiful photos but repetitious in terms of staging. The first cookbook I have come across with no recipes I would actually take the time to cook.

  18. 5 out of 5

    Nora St Laurent

    The title and cover intrigued me to look inside. I was surprised when I realized this was a Martha Steward cookbook. I had used one of her cook books to make a few special items for Christmas several years back. Boy were the recipes complicated. They took a long time to make. I was thrilled to see this cook book was user friendly. Each recipe had beautiful color photo. Most of the recipes in this book have two or three steps to them; a few had five. That was a great relief. The other thing I love The title and cover intrigued me to look inside. I was surprised when I realized this was a Martha Steward cookbook. I had used one of her cook books to make a few special items for Christmas several years back. Boy were the recipes complicated. They took a long time to make. I was thrilled to see this cook book was user friendly. Each recipe had beautiful color photo. Most of the recipes in this book have two or three steps to them; a few had five. That was a great relief. The other thing I loved about this book was the fact that the ingredients were common ingredients; with most recipes have five to 8 ingredients in them. I like that this book is set up by seasons. Every section she discusses the same topics with a different vegetable for every chapter. For example it starts out with The Basics, Season ability, Buying (The How to’s and what to look for guide) Notable varieties, Storing and Prepping and Cooking. The first chapter is titled BUBLES: Garlic, Leeks, Onions, Ramps, Scallions, Shallots, Onions (Roots) Beets, Carrots, Celery Root, Jicama, Turnip etc. (Tubers)– Jerusalem, Artichokes, Potatoes etc. Greens, Broccoli Rabe, Collards, Kale etc (Stalks and Stems) Asparagus, Celery, Fennel etc (Pods) – Edamame, English Peas, Fava Beans, Snow Peas etc (Shoots) Sprouts, Peas Shoots etc. (Leaves) Cabb, Chicories, Lettuces, Spinach etc. (Flowers and Buds) Artichokes, Broccoli, Brussel Sprouts, Cauliflower etc. (Fruits) Avocados, Cucumbers, Eggplants etc (Kernels) Corn. I liked hearing what Martha Stewart had to say in the forward, “This book is about all kinds of vegetables, and it is full of all kinds of recipes we’ve developed to prepare those vegetables in the most savory and delightful ways. Everyone in kitchens of Martha Stewart Living contributed to the content, and the expertise of our editors is evident on page after page…the recipes in this book treat both vegetables and fruits in delicious, savory, memorable ways.” This book is a compilation of contributors; I liked that. It made for a great variety of recipes and vegetable used inside. There are over 85 recipes; many dishes looked yummy to me. I’d like to make (most of the book Grin!) but I’ll start with Potato Gnocchi, Roasted Pork Chops with Sweet Potatoes and Apples, Crisped Brussel Sprout Leaves, Oven Fried Baby Artichokes, Kale – Ricotta Dip; Beer-Battered Onion Rings, Fried Rice with Collard Greens and then the rest of the book! Disclosure of Material Connection: I received a complimentary copy of this book from The Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising” Nora St. Laurent TBCN Where Book Fun Begins! www.bookfun.org The Book Club Network blog www.psalm516.blogspot.com Book Fun Magazine www.bookfunmagazine.com

  19. 4 out of 5

    Virginia Campbell

    Step up to the plate, and eat your veggies. The "V" in "Martha Stewart's Vegetables" stands for vibrant, versatile, and veggielicious. We eat with our eyes first, and then with all of our senses, and the beautiful color photo accompanying each recipe will definitely tempt your taste buds. The layout of this book is clean, uncluttered, easy-to-read, and easy-to-follow. The chapters are divided by the type of vegetable, such as Bulbs, Roots, Stalks & Stems, Leaves, and more. "Tubers", featuring po Step up to the plate, and eat your veggies. The "V" in "Martha Stewart's Vegetables" stands for vibrant, versatile, and veggielicious. We eat with our eyes first, and then with all of our senses, and the beautiful color photo accompanying each recipe will definitely tempt your taste buds. The layout of this book is clean, uncluttered, easy-to-read, and easy-to-follow. The chapters are divided by the type of vegetable, such as Bulbs, Roots, Stalks & Stems, Leaves, and more. "Tubers", featuring potatoes and sweet potatoes, is my favorite--yes, I love my spuds. Each chapter is prefaced with a mini-bio of the vegetable group, and then followed by "The Basics"of varieties, storage, usage, and cooking. "Four-Onion Soup with Ginger" is perfect for those not shy about their fondness for onions. "Herb-and-Scallion Bread Pudding" is a savory side dish for roasted meats. "Moroccan Vegetable Soup" is hearty and surprisingly quick to prepare. "Carrot Fries" are oven-baked and crisply satisfying. "Yukon Gold and Sweet Potatoes Anna" is simple and combines the best of both worlds. "Roasted Pork Chops with Sweet Potatoes and Apples" is the fantastic flavors of Fall all in one pan. "Sweet Potato Yeasted Rolls" and "Potato Dinner Rolls"--make both, and serve with lots of creamy real butter. "Caldo Verde" is a filling stew of kale, potatoes, and sausage. "Broccoli, Shrimp, and Shiitake Stir-Fry" offers a bountiful bowlful of tastes and textures. The fruits that we call vegetables, including tomatoes, cucumbers, avocados, peppers and chiles, and more, are also given a shine by the spotlight. "Skillet Steak Peperonata" is sirloin steak cooked with a skilletful of peppers and onions. "Corn Soup" made with half-and-half and bacon-and savory seasonings-invites you to pick up your spoon and dig in. All together, "Martha Stewart's Vegetables" includes 150 recipes for main dishes and sides. You may not embrace a total vegetarian lifestyle, but incorporating more vegetables into your food intake will be more healthful, and it will expand and enhance your daily menus. MARTHA STEWART is one of America’s leading lifestyle experts, and she is the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating. Review Copy Gratis Clarkson Potter Publishers via Blogging for Books

  20. 5 out of 5

    H

    Beautiful photos! But I'm not going to make anything because vegetables are gross Beautiful photos! But I'm not going to make anything because vegetables are gross

  21. 5 out of 5

    Louise

    Found it a great resource for several side dish recipes. She took a nice change of pace in categorizing vegetables. Martha also made me want to try some vegetables I never wanted to explore. And, I'm glad I got out of my comfort zone. May investigate more of her cookbooks. Found it a great resource for several side dish recipes. She took a nice change of pace in categorizing vegetables. Martha also made me want to try some vegetables I never wanted to explore. And, I'm glad I got out of my comfort zone. May investigate more of her cookbooks.

  22. 5 out of 5

    Bill

    I have been looking for a book of easy but interesting vegetable based recipes for a long time. This book fits the bill. She even has a recipe for salsify. The book is beautifully illustrated and the directions are clear. Please note this is not a vegan cook book.

  23. 5 out of 5

    Nadine

    I was excited to look through this book. The photos are just gorgeous and really got me excited to add some more veggies back in to my diet. I liked the way that this book was laid out and there are certainly some recipes that I am excited to try! There are some very basic recipes in here, and then some that are a little more involved. I liked the mix. I will say that if you have other Martha recipe books, you might see a few repeats. I was ok with that because I like that all the veggie and sid I was excited to look through this book. The photos are just gorgeous and really got me excited to add some more veggies back in to my diet. I liked the way that this book was laid out and there are certainly some recipes that I am excited to try! There are some very basic recipes in here, and then some that are a little more involved. I liked the mix. I will say that if you have other Martha recipe books, you might see a few repeats. I was ok with that because I like that all the veggie and side recipes are in one place for me. You can get more information on the book here. Read the author bio here. Bottom Line: If you are looking for great vegetable recipes for side dishes or you are vegetarian...I would say this would make a great book to have in your arsenal or gift to a friend! Rating: 4/5 **I received a copy of Martha Stewart's Vegetables from Blogging for Books in exchange for an honest review. All opinions are of my own.**

  24. 5 out of 5

    Riegs

    Martha and Co. know how to put together a useful cookbook. 1. Color photo for every recipe. 2. Organized by type of veg or specific ingredients. 3. Few specialty or difficult-to-find ingredients. 4. Simple, clear directions without the current trend of adding a dumb story before every recipe. No one cares about that time you ate the thing, Lifestyle bloggers! This is a reference book! Some may be confused or disappointed this isn't vegetarian, but it's useful for anyone trying to mix more veggies i Martha and Co. know how to put together a useful cookbook. 1. Color photo for every recipe. 2. Organized by type of veg or specific ingredients. 3. Few specialty or difficult-to-find ingredients. 4. Simple, clear directions without the current trend of adding a dumb story before every recipe. No one cares about that time you ate the thing, Lifestyle bloggers! This is a reference book! Some may be confused or disappointed this isn't vegetarian, but it's useful for anyone trying to mix more veggies into their diet.

  25. 5 out of 5

    Christine

    I was so excited when I got this at the library because I wanted some new vegetable dish ideas. I will say I liked the pictures, the way that it was laid out and that was it. There was not many NEW recipes, as many recipes included were previously published. Normally I like Martha's cookbooks and find many new recipes but I was disappointed. Save your money and check the book out at the library. I was so excited when I got this at the library because I wanted some new vegetable dish ideas. I will say I liked the pictures, the way that it was laid out and that was it. There was not many NEW recipes, as many recipes included were previously published. Normally I like Martha's cookbooks and find many new recipes but I was disappointed. Save your money and check the book out at the library.

  26. 5 out of 5

    Ivy

    The photography in this book is stunning! Kind of funny when you think about it. This is a great book that satisfies all my requirements for a good cookbook: photos, good descriptions and variety. I thought it was an interesting read.

  27. 5 out of 5

    Red

    Phenomenal as usual!

  28. 5 out of 5

    Harry Dykeman

    Try the roasted Cauliflower!

  29. 5 out of 5

    Danielle

    Simple and delicious well-written recipes, most of them using few ingredients and all of them using whole foods.

  30. 4 out of 5

    May

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