Vegetables: Recipes and Techniques from the World's Premier Culinary College

There are lots of excellent recipes for Veggies, salad dressings and sauces in this book, plus tips on how to prepare and cook certain vegetables. The pictures are beautiful, and the instructions are easy to follow. I love this cookbook.

I was looking forward to this title to complement the material in some of the other great CIA titles I have with some veggie-specific information. However, in contrast to those titles, it is little more than a collection of recipes without the in-depth sections on ingredients and techniques that I have come to expect from the CIA.The "cooking" part of this volume is barely 25 pages long; not enough to give any depth to any of its discussions. From there it launches into a collection of specific recipes using vegetables, without providing "master recipes" for any. For example, "How can I roast beets?" isn't answered with a direct "400° for 45-60 minutes in a foil packet" kind of answer anywhere. The recipes seem to be repeats from other (recommended) CIA books I have, such as  The Professional Chef, 8th Edition , Cooking at Home with The Culinary Institute of America , and  Techniques of Healthy Cooking, Professional Edition .The recipes aren't organized by vegetable, as I might have liked, but by course (e.g., salads, appetizers, entries, etc). As a result, I do not find it easy to use as a "go-to" resource on my bookshelf.This book would be at home on the coffee table of someone that has immaculate, polished stainless steel or copper All-Clad pots and Global knives on display in their kitchen. If your All-Clad and Japanese knives fall into more into the well-loved category, I'd save your money on this one.(Interestingly, this is published by Lebhar-Friedman Books rather than Wiley -- No idea if that means anything in general.)

Was looking for a book that could give more than the usual recipes found elsewhere in other cookbooks. Somewhat disappointed in this book because it was a CIA product. Felt like it was a repeat of the same old recipes.

This book is such a great guide to using vegetables in wonderful ways. Not only do you learn about different vegetables you can find fun and creative ways to cook with them. The photos are beautiful and the food is delicious. It is hard to find such a comprehensive source of vegetable dishes in one place. This book benefits beginner to advanced cooks.

This a great book and the seller was a dream to work with I hope I get the chance to do business with them in the future

Whether you're a vegetarian, like myself, or want to accompany your meat/poultry/fish entree with fabulous side dishes, this book is wonderful. The photographs "draw" you in to the dishes and inspire your creativity. From appetizers to salads to entrees, the recipes are easy to follow and the results are guaranteed. I would highly recommend this book to anyone who never thought vegetables could be the highlight of their meal!

A very well put together vegetable cookbook that is focused and provides detailed recipes and instruction. In a market where properly cooked vegetables are often overlooked, this cookbook makes them the star! I highly recommend.

We have our own vegetable garden. This book is a godsend. Great recipes and instructions. Must have if you enjoy vegetables or want to enjoy them more.

Lovely book, great recipes and a massive disappointment all wrapped into one.While the idea is great, there are NO pictures of individual vegetables!Surely, with 100 full-page colour plates, the editors could have thought to add thumbnails, at the very least, of the many, many different kinds of vegetables featured. Salsify, jicama, chayote, various cucumbers, lettuces, types of squashes, eggplants and on and on are MISSING!Otherwise, very nice, but come on folks...Wikipedia can do it, why not CIA?