Martha Stewart’s Vegetables is one of my latest cookbook finds and a favorite in my kitchen lately. Read on for my full review.
Each of Martha Stewart’s books is inspired, but her latest: “Martha’s Stewart’s Vegetables,” is my favorite yet. I remember my stack of Martha Stewart books lined up on my bookshelf years ago. The recipes were something I planned for, complicated and fussy, taking time and preparation to be made. There is none of that in this beautiful bible full of simple ingredients and easy to follow steps.
Full of beautiful photographs and inventive new ways to prepare tried and true vegetables, Martha Stewart’s Vegetables delivers a fresh look at vegetables. Organized by type, such as bulbs, roots, tubers, and pods, each section is complemented by stunning photographs that could easily be found in an art gallery that paid homage to plants.
In Martha Stewart’s Vegetables, Martha helps us see vegetables in new ways to inspire us to think differently when we cook with them. As a vegan, there are dozens of recipes to choose from, but also lots of inspiration and recipes to veganize and play with. For example, I was inspired to spiralize onions and create my own own soup after reading her recipe for Four-Onion Soup with Ginger. Her Bucatini with Cauliflower, Capers, and Lemon reminded me of a dish I made in Italy many years ago and inspired my own version.
As much inspiration and muse, as it is a recipe treasury, Martha Stewart’s Vegetables has become one of my new favorite resources for cooking with the staples of my diet.