RECIPE TITLE "Zucchini Fritters"
recipe excerpted from Chez Panisse Vegetables by Alice Waters
... more great recipes from Alice Waters on our GREAT CHEFS page!
serves 4--- easy
1 pound small green zucchini
Salt and pepper
1 clove garlic
1 small bunch chives
Zest of 4 lemons
1 tablespoon potato starch
2 tablespoons olive oil
Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.
In a large bowl, combine thezucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.
Copyright © by Alice L. Waters. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
|Chez Panisse Vegetables
The same deep regard for ingredients and their flavors that first drew national attention to Waters's Berkeley, Calif., restaurant in the mid-1970s informs this comprehensive disquisition on vegetables. From Amaranth Greens through Zucchini, Waters (Chez Panisse Cooking) examines the qualities and characteristics that distinguish vegetables at their best and offers recipes that show them off. The 250-plus recipes highlight the main ingredient of each dish, sometimes conferring star status (Mediterranean Lentil Soup; Spicy Broccoli Vegetable Saute) and sometimes orchestrating a felicitous concert (Whole-wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata; Braised Cabbage with Halibut). While the majority of recipes are presented in standard form, some of the most valuable bypass details of quantity and sequence to focus on method (Oven-braised Leeks with Cream; Spinach Roman Style with Raisins and Pine Nuts; Aigo Bouido, a garlic broth; Parsley Salad). Waters promotes a collaborative culinary process, not just among the cooks she credits as fellow authors but between the individual cook and the ingredients of the dish being prepared. Her generous, authoritative approach to vegetables commands the same respect she offers to her subject matter and is exemplified in the concluding bibliography of cookbooks. 60,000 first printing; major ad/promp; author tour.Copyright 1996 Reed Business Information, Inc. Click here to buy
|The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice or seasoned. Click here to buy
|The Vegetable Dishes I Can't Live Without
Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.
Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can’t Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish. Click here to buy
|The Vegetable Box
300 ways to make cooking and eating vegetables interesting in this fun format--a truly unique product.
Each book corresponds to two vegetables and an additional feature of the box are the dividers which separate the books - each has a list of recipes contained in the corresponding book for quick reference. Click here to buy
|The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit
From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes.
Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat. Click here to buy
|Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo
Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available from Scarlet ?Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein fiber and vitamins these little treasures are the perfect addition to any meal. Click here to buy
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Click here to buy
|Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
We know that there is life beyond broccoli and iceberg lettuce, but what is one to do with the odd-looking green things with exotic names that increasingly line the produce shelves? Albi (who recently died) and Walthers (formerly food editor for Natural Health) take a careful look at greens from arugula and dandelion to kale and mesclun and other salad greens. The authors explain their subjects' virtues and shortcomings (steamed broccoli rabe served solo can be unpleasant); how to choose them; how?and how long?to keep them; how to clean them; and, in more than 140 recipes, how to cook them. Greens need a little help, they say, and many of the recipes lean on a smattering of olive oil, garlic or raisins to bring out the flavor: Kale with Raisins and Toasted Pine Nuts; Chinese Bok Choy, Shitake and Tofu; Garlic Escarole Soup with Rice. Carrots or red peppers can add color as well as flavor?a Broccoli Rabe Vegetable Pasta with yellow summer squash and freshly grated Parmesan or Romano is an exceptionally pretty and tasty dish. Interspersed are informational chapters on nutrition (most greens are high in vitamins, minerals and beta-carotene), the best cooking methods, and home gardening tips.
Copyright 1996 Reed Business Information, Inc. Click here to buy