دانلود کتاب Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

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Cover
Title Page
Copyright
Table of Contents
Foreword
Introduction
Reading and Preparing Recipes
Pantry Essentials
Basics
Stocks
Vegetable Stock
Mushroom Stock
Shiitake Dashi
Spice Blends
Montreal Steak Spice Blend
Island Spice Blend
Latin Spice Blend
Small Bites and Small Plates
Charred Shishito Peppers with Smoked Salt
Olives
Green Olives With Preserved Lemon and Fennel
Black Olives with Fresh and Dried Chiles
Baby Cucumbers with Sambal and Peanuts
Daikon \"Summer Rolls\"
French Breakfast Radishes with Nori, Tamari, and Avocado
Heirloom Tomatoes with Grilled Shiitakes and Green Goddess
Kohlrabi Salad with White Beans and Horseradish
Portobello Stem Anticuchos
Lupini beans with Piri Piri
Rpasted Rutabaga Salad with Pistachio and Charred Onion
Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion
Sea Bean Salad with Daikon and Cucumber
Spiced Little Carrots with Chickpea-Sauerkraut Puree
Roasted Sunchokes with Smoked Paprika Aïoli
Soups and Stews
Pho with Roasted Butternut Squash
Saffron Cauliflower Soup with Persillade
Peas and Carrots with Jamaican Curry
Posole with Cahyote and Poblano Peppers
Puree of Chinese Broccoli with Crushed Cucumber and Ginger
Hedgehog Mushroom, Turnip, and Barley Stew
Fresh Chickpea \"Bourdetto\"
Honshimeji Mushrooms \"Beach Style\"
Napa Cabbage Funky Kimchi Stew
Lentil Mulligatawny with Cilantro-Onion Salad
Oyster Mushroom and Corn Chowder
Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit
Soba Bowl with Shiitake Dashi and Market Greens
Spring Bean Stew
Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth
Peruvian Squash and Giant Lima Bean Stew
The Dirt List
Broccoli Rabe Philly Style
Dandelion Greens Horta with Skordalia
Fingerling Potatoes with Creamy Worcestershire Sauce
Red Potato \"Ash\" with Sauce Gribiche
Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce
Hakurei Turnips with Falafel Crumbs and Creamy Sesame
Nebrodini Mushrooms as Fazzoletti
Roasted Asparagus with Hazelnut Picada
Roasted Cauliflower with Black Vinegar and Kimchi Cream
Watermelon Radish Carpaccio with Fava Beans and Tarragon
Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira
Savoy Cabbage Colcannon
Seared French Beans with Caper Bagna Cauda
Shaved Brussels Sprouts with Whole-Grain Mustard Sauce
Summer Corn with Green Chile Cream
Swiss Chard with Pickled Golden Raisins and Pistachios
Tatsoi with \"Seawater\" Broth
Seared Yellow Wax Beans with Togarashi
Warm Ramp Hummus
Whipped Salsify with Red Wine and Truffle Jus
Greens
Baby Scarlet Turnips and Their Greens with Garlic Jus
Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar
Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon
White Eggplant with Catalan Spices and Saffron Aïoli
Zucchini with Pesto Trapanese
Plates (aka mains)
Hearts of Palm Cakes on Curried Lentils
Yukon Gold Potato Pierogies with Charred Onion
Celery Root Fritters and Rémoulade
Grilled Leek Salad with Black Lentils
Tarts
Olive and Onion Mini Tarts
Potato and Spring Vegetable Tart
Zucchini, Tomato, and Olive Tart
Thanksgiving Root Stew
Portobello and Celery Root Shepherd\'s Pie with Truffle
Royal Trumpet Mushroom Cioppino
Whole Roasted Carrots with Black Lentils and Green Harissa
Roasted Baby Turnips with Maitake \"Champignons au Vin\"
Portobello Frites
Royal Trumpet Mushroom \"BLT\" with Basil Mayo
Fazoletti with Peas and Morels
Lentil Haggis with Neeps and Tatties
Winter Vegetable Cassoulet
Eggplant Braciole
Baked Potato Poutine with Porcini Gravy
Squash Empanadas with Green Romesco
Black Kale as Spanakopita
Grilled Zucchini with Green Olives, Cilantro, and Tomato
Korean Eggplant Tacos with Kimchi Mayo
Desserts and Baked Goods
Apple Cake Fritters with Waldorf Frosting
BBQ Cherries with Jalapeño Cornbread
Beetroot Pots de Crème
Blueberries with Pie Crust and Lemonade Ice Cream
Caramel Panna Cotta with Red Raspberries and Tarragon
Chocolate Stuffed Beignets
Figgy Toffee Pudding with Madeira-Quince Ice Cream
Cranberry Jelly Doughnuts with Hot Cider
Summer Corn Custard with Blackberries and Hazelnuts
Vanilla-Bourbon Peaches with Pecan Pie Ice Cream
Strawberry Sorrel Bread Pudding with Saffron Ice Cream
Sweet Potato Turnovers with Sweet Kraut
Zucchini Bread French Toast
Breads
House Bread
Nine-Seed Rye Bread
Pumpernickel Bread
Baguettes
Warthog Bread
Cocktails
Alpine Sensation
The Van Gogh
Pomegranate Sangria
Sherry Temple
The Creole Gent
Kyoto Sour
The Elder Sage
Bitters
Final Note
Acknowledgments
Index
About the Authors
About Vedge