Starred review from March 7, 2011
Slater, acclaimed British food writer and avid gardener, celebrates the joy of every aspect of the vegetable, from seed through consumption. While vegetables beckon to Slater more than meat or fish, he wisely recognizes that not everyone shares his passion. As a result, he offers easy-to-prepare recipes that suit both purists and those simply looking to complement their main course. While most will not follow Slater's lead in swapping out their lawn for a garden, many will find his tutelage helpful on everything from composting to the tools needed to plant and tend the garden. Since the book was originally published in the U.K. and some things were not altered for an American audience, his advice on when best to plant will not be of much use to readers in other climates. However, his homage to vegetables both mighty and humble is otherwise comprehensive and a joy to read. From asparagus and eggplant to cabbage and leeks, he provides valuable insight on how to grow and harvest, season, and prepare these amazing veggies to maximize flavor and freshness. Broccoli and lamb stir-fry, mussel and leek chowder, warm pumpkin scones are among the offerings to tempt vegetarians and omnivores alike. Engagingly written and showcasing more than 200 full-color photos, this attractive and infinitely useful collection shows how to tastefully incorporate more vegetables into one's diet while providing an informative primer on gardening.
March 15, 2011
In this elegant vegetable cookbook, British food authority Slater (Real Fast Food) discusses vegetable varieties, what time of year to sow, and how to season them. This is neither a vegetarian cookbook (recipes include sausage, beef, and bacon) nor a strict compilation of recipes (though it presents such dishes as A Cabbage Soup; A Simple Stew of Onions, Beer, and Beef; Sausage and Pumpkin Mash; and Roast Beef with Tomato Gravy). Slater provides plenty of room for seasoned cooks to experiment on their own, and the result is an excellent reference book for those adventurous in the kitchen.
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