Caroline Griffiths is a passionate food expert with over 25 years of industry experience as a food writer, food stylist, home economist and cook with a keen interest in nutrition. She has previously authored Incredible Bakes and Breakfast Bowls with Smith Street Books.Vicki Valsamis is one of Australia s most sought-after food stylists and recipe developers and has worked with major brands, food magazines and publishers. She has previously authored Monster Shakes by Smith Street Books.
In this elegant book, Griffiths and Valsamis elevate the vegetable and explore those possibilities. From the chiaroscuro cover photo of a cabbage to the gilded page edges, this book sends the message: vegetables are sincere, complex, and worth your attention. --Books-For-Cooks.com Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you're looking for a trusty cache of go-to vegetable dishes, this is a must-buy. --FoodRepublic.com With stunning full-color photography throughout, the book is broken down by style of vegetable roots, brassicas, seeds and pods, bulbs, fruits, and leafy greens, making it easy to find the perfect recipe for your produce. Recipes for entrees and side dishes as well as sauces and pickles make this book is the perfect companion for simple dinners and feasts alike. --EatYourBooks.com The recipe is worth making just for the chance to fill your kitchen with the swoon-inducing aromas produced by the heady spices and other aromatics, which you combine with pistachios and dried cherries, then roast inside the pumpkin cavities. But it gets even better. You scrape out that mixture, along with a good amount of pumpkin flesh, stir in yogurt and then layer it all back into the pumpkins with basmati rice. Sprinkle the top layer with saffron-infused water, bake again, and just try not to dig in before these beauties even make it onto a platter. It's mostly hands-off work, but if you prefer you can divide the job, roasting the pumpkins the first time a day (or days) before the Thanksgiving crunch. When you stuff and finish them closer to serving time, that showstopping aroma will return, I promise. --The Washington Post