Martha Stewart’s Vegetables is the newest book by Martha Stewart that shares inspired recipes and tips for choosing, cooking, and enjoying the freshest seasonal flavors. The book is broken down into the chapters by the type of plant:
Bulbs – p. 13
Roots – p. 47
Tubers – p. 81
Greens – p. 109
Stalks & Stems – p. 139
Pods – p. 161
Shoots – p. 189
Leaves – p. 203
Flowers & Buds – p. 237
Fruits – p. 263
Kernels – p. 311
Each section starts off with a couple pages full of tips on buying, storing, and prepping that type of veggie, as well as how to roast, steam, glaze, mash, and even how to eat raw. Invaluable info that I haven’t found in too many places without scouring the internet.
When I analyzed the recipes, I found many of them to be intriguing. I’m curious to try the Roasted Acorn Squash, Three Ways (p. 307), Corn and Scallion Chilaquiles (p. 317), and the Stuffed Tomatoes with Mozzarella (p. 298). However, many them looked to be things my family wouldn’t eat. Pork Scaloppine with Raddichio (p. 212), Oven-Fried Baby Artichokes (p. 246), and Breaded Eggplant with Arugula and Parmesan (p. 275). If you’re interested in your not so everyday vegetable recipes you will love this book. If you’re just looking for easy veggie recipes, there are some, but it may still not be worth the cost of the book.
I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.