2024 the best roast beef recipes review

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The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:

CLASSICS, PERFECTED

Best Baked Potato
Skillet-Roasted Brussels Sprouts
Roasted Broccoli
Cauliflower Soup
Foolproof Boiled Corn with Chili–Lime Salt

FRESH TAKES

Carrot-Habanero Dip
Potato and Chorizo Tacos
Whole Romanesco with Berbere and Yogurt-Tahini Sauce
Stir-Fried Thai-Style Beef with Chiles and Shallots
Zucchini Bread with Pistachios and Orange

NEW FAVORITES

Fried Fiddleheads with Lemon-Chive Dipping Sauce
Nori-Crusted Salmon
Fava Bean Crostini with Manchego and Pine Nuts
Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
Sunchoke Chowder

From the brand

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Publisher ‏ : ‎ America's Test Kitchen; Illustrated edition (March 5, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 544 pages
ISBN-10 ‏ : ‎ 1945256737
ISBN-13 ‏ : ‎ 978-1945256738
Item Weight ‏ : ‎ 4.3 pounds
Dimensions ‏ : ‎ 9.06 x 1.31 x 10.63 inches
Reviewer: Food, Glorious Food!
Rating: 5.0 out of 5 stars
Title: Love Vegetables? Don't Really Love Them but Want to? This Book is a Must Have!
Review: When I saw this Cooks illustrated book pop up on my list I had to have it. I have a large collection of cookbooks and within that collection about 40 of them are vegetable cookbooks.I was expecting that this book would have the usual Cooks Illustrated magazine style recipes, with a couple of pages devoted to each recipe with long explanations of how they came to the end result. I enjoy that but didn’t really want a whole book of it. I was extremely pleased when I received this book to find that each page is jam packed with recipes with only a short paragraph “Why this recipe works” heading up every recipe. I appreciate the brevity with the discussion because it resulted in a hefty book with over 700 recipes!In all honesty I don’t find the “why this recipe works” paragraph to be particularly useful. It basically provides a verbal, “we did this to make it creamier and then we drizzled it with that to enhance the dish with some acidity” type notes. One can simply read the recipe to see what they did. Of much more use to me would have been a short paragraph at the end of each recipe saying how one might switch the recipe up a bit with different vegetables using the same technique or the same vegetable using different seasonings.But that small gripe aside, I am extremely happy with this book. I have cooked extensively from Cooks Illustrated before and know the recipes are by and large good.Putting the recipes themselves aside for a moment the main reason why I was so happy with this book is that the book is divided into vegetable specific chapters! That might sound like a no brainer to you, but out of all of my vegetable recipe books, only one other is categorized like that! (Chez Panisse Vegetables) All of the others are either divided into seasons, or divided into courses (breakfasts, sides, mains etc) forcing me to check the index (first I am forced to locate my reading glasses and that’s always a trial in itself) Once I find the ingredient I am looking for in the index I am sent hunting all over the book for the recipes so I can decide what to do with my vegetable of choice. I always find this annoying, all the flicking back and forth until I find a recipe that sounds like it goes with whatever else I am making that night.This book takes all that work away by providing all the recipes for every vegetable all in one place, plus it's alphabetical! That’s a huge plus for me! It is a little irritating though that peppers is under S for Sweet peppers and that ginger, horseradish and sunchokes are lumped together under rhizomes, and legumes are under F for fresh legumes, ('cause let's admit it, depending on where you live or the time of year it is, favas and edamame for example are more likely to be found in your supermarkets frozen or canned sections) so wouldn’t it have been more useful to just put legumes under L? But that aside, chapter headings are listed on the first page after the title page, so its easy to scan down it and find the category you want, despite those small annoyances.On the next 8 pages after the initial chapter headings, each vegetable is listed out more specifically with every dish listed under it that contains that vegetable. Favas have their own category, as does Edamame, but annoyingly chickpeas don’t, although if I flick to the back of the book and check the index chickpeas are in ten different recipes, whereas favas are in 3 and edamame are also in 3. So, although I love that the chapters are devoted to a particular vegetable, or category of vegetable I would have made some editorial suggestions myself to avoid these small annoyances (when is someone going to offer me a cookbook editorial job, I wonder? I’m waiting)Besides the categorization of devoting each chapter to a vegetable, the other reason I was very impressed with this book is the wide range of recipes/flavor profiles and methods that are included for any given vegetable. Let's take a closer look at one chapter for examples. Firstly, the carrot chapter has a page about prep and storage as does all the chapters.Here are the recipes for carrots:Boiled Carrots with Cumin, Lime and CilantroRoasted Carrots and Shallots with Chermoula (full page photo)Roasted Carrot NoodlesBraised Carrots with AppleWhole Carrots with Red Pepper and Almond Relish (with a full page picture and a diagram of how to make a cartouche/parchment lid)Glazed Carrots with Oranges and CranberriesBrined Grilled Carrots with Cilantro Yoghurt Sauce (small photo)Carrot Habanero DipChopped Carrot Salad with Mint, Pistachios and Pomegranate Seeds (full page photo)Brown Rice Bowls with Roasted Carrots, Kale and Fried EggsBulgur Salad with Carrots and AlmondsChickpea Salad with Carrots, Arugula and Olives NOTE: This is one of those out of place chickpea recipes – contains 2 cans of chickpeas and 3 carrots and 1 cup of arugula and ½ cup olives so to my mind this is a chickpea recipe. I stand by my comment that the Fresh Legume chapter should have been Legumes (Fresh, Frozen and Canned) and that chickpeas should also have been given a listing in the “List of recipes”Carrot Ginger Soup (small photo)One Pan Chicken with Couscous and CarrotsCarrot Layer Cake (with a full page photo and a diagram on how to slice and layer it)So that’s the basic outline.Chapter headings are as followsArtichokesAsparagusAvocadosBeetsBroccoliBrussels SproutsCabbagesCarrotsCauliflower’CeleryChicoriesChilesCornCucumberEggplantFennelForaged GreensFresh LegumesGarlicGreen BeansHearty GreensHerbsKohlrabi, Rutabagas and TurnipsLettuces and Leafy GreensMushroomsOkraOnionsParsnipsPeasPotatoesRadishesRhizomesSea VegetablesSpinachSweet PeppersSwiss ChardTomatillos and Cape GooseberriesTomatoesWinter SquashZucchini and Summer SquashI admit to having some small gripes with almost every cookbook I buy. Despite my irritation and anomalies like the chickpea issue (one example of a couple of similar issues in this book) I love the organization of this book, and the recipes are extensive and wide ranging.There are many recipes for vegetable dishes from Turkish or Chinese, Jewish, Italian, Thai, German, Southern USA, Cajun, Mexican, Korean, Greek focus for example.I love to cook across a wide variety of cultures so I think it's great to be able to turn to say the Okra chapter and find recipes that range from Indian, Cajun, Greek, Caribbean, Creole, Sichuan, along with some basic recipes for sautéed and roasted and deep fried okra for example. This layout is especially useful to me, as I have a huge collection of books that focus on recipes from a particular country, but in order to find the vegetable dish of choice, I am forced to go through not only the index in my vegetable books but also many of my regional books before settling on a recipe for a particular ingredient. In a nutshell this provides the same thing all in one book!If you already love vegetables and want a book you will turn to first to quickly work out what to do with that bunch of spinach for dinner tonight, or even if you don’t love vegetables but really want to incorporate some interesting vegetable dishes into your repertoire so that your family eats more of them, then look no further. You need this book (and maybe also Chez Panisse Vegetables)Photos are: Beet and Carrot Noodle Salad, Roasted Carrots and Shallots and Chermoula, Asparagus and Goat Cheese Tart, Roasted Red Pepper Soup with Paprika and Cilantro Cream, Hearty Beef and Sweet Potato Chili.If this review has been useful to you, please click the helpful button. I spend a lot of time on my reviews because I get a huge kick out of seeing that one of my reviews helped a like-minded shopper filter through all the crap out there. If you enjoyed this review, you can also go to my profile to read more of my cookbook reviews, or on my profile page click to follow me so you are notified when I post another review.Happy cooking!

Reviewer: adventurebabbler
Rating: 5.0 out of 5 stars
Title: Love this!
Review: Love the info on the veggies! As a vegetarian I'm always looking for new veggies to try and this book has tons of recipes (not all vegetarian, I adapt them as needed).

Reviewer: K.T.
Rating: 5.0 out of 5 stars
Title: Best Book Ever
Review: I have given this book to three other people since I bought my own.Pros: 1-Every recipe we have tried is absolutely delicious! Legit delicious. We have tried many, many recipes in there!2-Pics are great and some of the recipes have step by step instructions with pics that are really helpful.3-Most of the ingredients are readily available. There are a few unique ingredients that you may have to hunt for, but those are the exception, not the rule.4-Despite the name, there are plenty of the recipes that include meat with the veggies. We literally use it every week.Cons: 1-The binding is not the strongest. Our avocado toast recipe page fell out because the teenagers here use it so much. There are a couple of other pages loose. If it continues to happen, I will take it to a print shop and have them spiral bind it for a few bucks. Worth keeping, without a doubt.2-You must READ THROUGH EVERY RECIPE before you begin. The only real complaint I have about this book is that it never says "separate" or "divided" when it gives an ingredient amount that needs to be separated later in the recipe. There have been a few times that I have poured the full amount of oil in (or other ingredient) without realizing that I needed to save some for a different stage of the process. I have learned to read it through first, then write on or highlight anything ingredient that should be divided into more than one step.Worth the buy, for sure!

Reviewer: Kate
Rating: 4.0 out of 5 stars
Title: Kindle version is easy to read but needs photos and better index
Review: I have subscribed to Cooks Illustrated for 20 years as their recipes work and did not like it that they did not feature more vegetables in their recipes as vegetables are the highlight of my meal. This cookbook should win an award as it organizes everything according to each vegetable. Have carrots you want to use up look through the carrot chapter. Each chapter begins with buying, storing and cutting the vegetable. each recipe begins with why this recipe works which help you understand why each step is important and why you may want to follow this technique other times you are preparing this vegetable. Each vegetable has some different techniques for cooking. If you think baking a potato is throw in it in the oven..just changing a couple of things elevates it perfection. Their recipe for whole carrots with red pepper and almond relish blows me away; I don't bother with the relish for me but I end up with carrots so perfectly cooked you will savor every bite. My husband asks me to make the broccoli soup recipe and their cream of cauliflower soup sans cream is perfect. A major oversight is there is no recipe for vegetable broth.I have gone to buying kindle cookbooks as I can adjust the size of the font and simply cook it using my laptop. If I want to print out a recipe I copy it and past it into a word program where I can make notes for myself. I can read them on my tablet and it is easier for me to hold than a heavy book. To each his own. That being said I will be using this book for gifting this year as it will make preparing healthy family meals better and provide ideas for entertaining as well as save vegetables from the compost pile.While I still love the cookbook it is not as easy as it should be to see the recipes with each vegetable. There should be some sort of index. Also in a lot of their cookbooks there are photos of the finished dish, this helps immensely in deciding if it is something you might like to try and in preparation, takes a lot of the guesswork out. That being the case Cooks illustrated could make the photos available on their website for recipes in their magazine you get a photo (if you don't subscribe you won't have access to the recipe) but photos are quite a help.

Reviewer: Laurel
Rating: 5.0 out of 5 stars
Title:
Review: I love vegetables and have made it a goal of mine to try new vegetables and new recipes with vegetables that I already know I like. This book is amazing. It is organized by vegetable in alphabetical order, it tells you how to store and prepare each vegetable followed by multiple recipes. Recipes vary from sauces, to breakfasts, to snacks, to sides, to full meals. Recipes also vary from simple to more complex, which is great as I am not a great cook and this book with definitely help me learn! This book contains recipes with meat which is also nice as I am not vegetarian. I do wish they had a system to organize the book by meal, but I still love this book and plan to make 95% of these recipes! There is also a section at the back that breaks the recipes down into calories and macros.

Reviewer: TZ
Rating: 5.0 out of 5 stars
Title:
Review: Muito bom!!

Reviewer: Monika B
Rating: 5.0 out of 5 stars
Title:
Review: What a great book! This book goes through all the vegetables, with some surprising ways how to cook them to bring out the best of them! You'll learn to love veggies again! Highly recommend.

Reviewer: GSW
Rating: 5.0 out of 5 stars
Title:
Review: This is a big book (about 3in thick ) and I was sceptical at first. I quickly glanced through it and I thought it was composed of vegetable side dishes which is not what I wanted. I’m shifting to a more plant based diet now and need all the variety of recipes I can get.I began reading it cover to cover ( I do that with cookbooks) and it is absolutely FULL of highly valuable information, side dishes AND veg based main dishes. It covers buying and storing each vegetable, best way to cook it and recipes that so far have been fantastic.What is great about it is that each vegetable is listed alphabetically; no more going to the index to find a recipe with rutabaga; just find it alphabetically.Not only veg recipes it has recipes with meat, pickling recipes, spice blends and so much more.Definitely a book for anyone who loves cooking and is interested in healthy recipes.

Reviewer: Louise M.
Rating: 5.0 out of 5 stars
Title:
Review: A little vegetable bible that I will cherish.