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Jill Nussinow organizes
her recipes according to the time of year, making The
Veggie Queen a helpful cookbook for those
who want to use local, in-season produce. She divides the
recipes into Summer, Autumn, Winter and Spring sections,
using the produce specific to each season in the appropriate
segment. Her line of thought says that an eggplant may
give off a nice gleam and hue but that doesn't mean it
won't taste spongy, so buy it during its natural peak.
Nussinow keeps the prose nice and light
in a way that expertly complements her simple recipes. Short
passages that accompany them almost read like a blog or journal
from this charming author whose passion for veggies rivals
a fashionista's obsession with shoes. Like a true stylist,
she dresses her salads and entrees with in-season accessories
only. While refined foodies will enjoy such delights as the Chilled Cucumber Dill Soup,
romantics will get all warm and fuzzy over the Sweetheart
of a Salad. In addition to the four
seasonal sections, an "Any
Time at All" section details dishes that aren't season-specific,
and "Pressure's On" features recipes with pressure
cooking, a Nussinow specialty. - J.H.
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