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Vegetables from Amaranth to Zucchini

by Elizabeth Schneider

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says

To refer to this masterwork as an A-Z of ingredients does it a disservice. Schneider called upon an army of experts – chefs, food scientists, growers and food writers – when penning this beautifully written, authoritative reference work with recipes. Chef Alain Ducasse described the book as “Absolutely formidable; truly prodigious!” when it was published – and he wasn’t wrong.

from the publisher

A comprehensive guide to more than three hundred vegetables, ranging from the everyday to the exotic, features detailed description of each, full-color identification photographs, more than five hundred recipes, and tips on selections, preparation, storage, and more.

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Original Publisher
William Morrow & Company
Date of publication
2001
ISBN
0688152600

Features & Stories

Behind the Cookbook: Vegetables From Amaranth to Zucchini

Behind the Cookbook: Vegetables From Amaranth to Zucchini

Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, now celebrating its twentieth anniversary, is as relevant today as it was when it was first published. In a piece written exclusively for ckbk, the author reflects on how much – and how little – the food world has changed since the book’s publication.

Recommended by

Lauraine Jacobs

Author and columnist

The most comprehensive and thoroughly researched vegetable book in my collection. A true encyclopedia for the kitchen.

Jennifer McLagan

Author

So much great information in this book, plus interesting recipes from different chefs.

John Martin Taylor

Culinary historian

Perhaps the most dog-eared book in my library.

Denis Cotter

Founder and executive chef of Cafe Paradiso and author

Comprehensive in name and in reality too!

Diane Morgan

Cooking teacher and cookbook author

Lee Jones

Farmer

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