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I picked up a beautiful new cookbook at the Manitou Kitchen Shop this weekend: “Vegetables at their freshest and best” by Sylvia Gabet
It was the colors that drew me in, but the content really sealed the deal.
This is fantastic. Gabet lists how to choose a quality beet, how to store them, different types of beet, a seasonal calendar for when they’re available and nutritional information.
Turn the page to find “simplicity itself” recipes, which really live up to their title. Some dishes have only three or four ingredients and all of them seem like classic options. Granted, I often steer toward complex recipes — I like the challenge — but I’ve already learned a great deal from her preparation methods.
Did you know? “The average size of cucumber (between 14-20 ounces) is ideal as it doesn’t have too many seeds; no need to scoop out the seeds! … It’s the seeds that upset some sensitive stomachs, so it pays to seed them.” Huh, imagine that.
Granted, many of the vegetables are what I consider widely known produce, like cucumbers. But even then, she’s teaching pickles! Some lesser known vegetables in the book that I’m sure I’ll learn a great deal about are fava beans, celery root, endive, watercress and bean sprouts.
Click here to look at new and used versions of the book for yourself. A great resource for any veggie nerd. Which I am.
