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From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Show From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.


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From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Show From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

30 review for Vegetables Unleashed: A Cookbook

  1. 5 out of 5

    T

    I am a huge fan of Jose Andres. The recipes of his that I've cooked have always been delicious and intricate tasting, yet extremely accessible and on the easier side to make. Plus, he's always seemed like such a good person and I think his work with World Central Kitchen basically puts him in the company of angels. I've also eaten at Jaleo and the paella and croquttas inhabit my dreamspace to this day. While, full disclosure, I haven't yet tried any of the recipes from this latest cookbook, I ab I am a huge fan of Jose Andres. The recipes of his that I've cooked have always been delicious and intricate tasting, yet extremely accessible and on the easier side to make. Plus, he's always seemed like such a good person and I think his work with World Central Kitchen basically puts him in the company of angels. I've also eaten at Jaleo and the paella and croquttas inhabit my dreamspace to this day. While, full disclosure, I haven't yet tried any of the recipes from this latest cookbook, I absolutely will. I checked out an ebook version of this from the library and quickly discovered that I will need to purchase a physical copy of it. So many tips, tricks, and inspirations that I simply couldn't copy them all down. Oh, and the pictures of him wearing a tshirt that says "Immigrants Feed America" is so badass it makes me heart him even more. PS - there's a cold brew coffee with SPARKLING WINE recipe included that I am absolutely ITCHING to make. So weird sounding but it combines 2 of my favorite things that IDGAF and am totally making it.

  2. 5 out of 5

    Karen Foster

    Love this guy! His humanitarian work is so inspiring and he’s so full of infectious passion for people and food. This book is a wonderful mix of food & travel writing, and super seasonal recipes that focus on produce at it’s peak deliciousness. Most recipes are soooo simple, just letting the beauty of each vegetable sing. Highly recommend this one....

  3. 5 out of 5

    KC

    3.75 His humanitarian work is outstanding and his recipes are pretty good.

  4. 4 out of 5

    Jennah

    Love the presentation of some of the recipes. The “Waldorf”salad and Super Bowls construction ideas were my favorites.

  5. 4 out of 5

    Tiffany T

    The cover of this book looks a man performing cunnilingus on vegetables. I'm fairly sure he got some strange combination of soil and carrots up his nose. I heard this Chef on NPR Wait Wait...Don't Tell Me! Podcast. He credited his wife as the creator of the gazpacho recipe. The cover of this book looks a man performing cunnilingus on vegetables. I'm fairly sure he got some strange combination of soil and carrots up his nose. I heard this Chef on NPR Wait Wait...Don't Tell Me! Podcast. He credited his wife as the creator of the gazpacho recipe.

  6. 5 out of 5

    Magila

    First, I am not a vegetarian. I’m definitively not a vegetarian and I thought this book is excellent. It has a political message with which you will either identify, or you must “get past” to fully appreciate Jose’s brilliant culinary mind. In truth, one must assume (and there are acknowledgments to support this) that an entire crew of individuals contributed toward developing the recipes, contributed to the tone, and so on. So it’s not fair to say “Jose is so amazing” even though he is certainl First, I am not a vegetarian. I’m definitively not a vegetarian and I thought this book is excellent. It has a political message with which you will either identify, or you must “get past” to fully appreciate Jose’s brilliant culinary mind. In truth, one must assume (and there are acknowledgments to support this) that an entire crew of individuals contributed toward developing the recipes, contributed to the tone, and so on. So it’s not fair to say “Jose is so amazing” even though he is certainly one of the preeminent chef’s of our time. The thing that I enjoyed most was not just the presentation of recipes, but the anecdotes, inclusion of persona “essays” and variations on how one can improve the recipes based on individual taste. In this way it reminded me in the best possible way of Thomas Keller’s definitive cookbooks like Ad Hoc at Home and The French Laundry. Addressing a variety of flavor profiles, vegetables, and cooking methods makes it wide ranging and a welcome addition to a cookbook collection. If you are interested in cooking vegetables better, with more variety, or decreasing food waste, it’s a must read. Highly recommended.

  7. 5 out of 5

    Rebecca Boehme

    This is my first review on here for a cookbook because I actually took the time to read (most of) the little stories and blurbs throughout. I'll admit I haven't tried a recipe from this book yet, but any cookbook with a 20 page spread on different recipes with potatoes as the star of the show gets 5 star review from me. I think this is going to be a great book for me as a long time vegetarian who is sick of meat imitations and the lack of creativity in vegetarian cooking. This book contains stra This is my first review on here for a cookbook because I actually took the time to read (most of) the little stories and blurbs throughout. I'll admit I haven't tried a recipe from this book yet, but any cookbook with a 20 page spread on different recipes with potatoes as the star of the show gets 5 star review from me. I think this is going to be a great book for me as a long time vegetarian who is sick of meat imitations and the lack of creativity in vegetarian cooking. This book contains strange recipes like "compost potatoes" (pretty much exactly how it sounds) as well as more tame, but still creative ones like "carrot curry" (the recipe that has convinced me I need a juicer).

  8. 4 out of 5

    Cynde

    vibrant ,exuberant look into the world of cooking vegetables. This is a passionate cookbook!!!!

  9. 4 out of 5

    Amy

    I can't give a star rating to the cookbook, since I haven't tried any recipes yet. As a read and a resource, though, I'd only give it two stars. I enjoy reading cookbooks, but I only found about 15 recipes in this big book that I wanted to try (I made a list), and the reading experience wasn't great. (For a lovely vegetarian cookbook read, I highly recommend Nava Atlas' "Vegetariana.") It's literally 63 repetitive pages --often about how awesome Jose Andres is-- before you get your first recipe I can't give a star rating to the cookbook, since I haven't tried any recipes yet. As a read and a resource, though, I'd only give it two stars. I enjoy reading cookbooks, but I only found about 15 recipes in this big book that I wanted to try (I made a list), and the reading experience wasn't great. (For a lovely vegetarian cookbook read, I highly recommend Nava Atlas' "Vegetariana.") It's literally 63 repetitive pages --often about how awesome Jose Andres is-- before you get your first recipe in Vegetables Unleashed. I've never seen that level of puffery before. I first heard Jose Andres being hilarious on NPR's "Wait, wait, don't tell me", and then I learned what an impressive person he is watching a Library of Congress interview with him. His wonderful personality and humanitarian work are undeniable. But this cookbook is full of recipes for the very specialized advance kitchen like asparagus juice and salt foam in drinks, and I felt it was less accessible to the regular home cook like myself. The book made me want to eat in one of his many restaurants rather than attempt to cook most of the food myself. But there are a few recipes I'm intrigued to try that sounded easy, including, amazingly, a few that use a microwave! I've never seen that from a top chef before and am intrigued to try it for things I've normally done on the stove.

  10. 5 out of 5

    Gabriel Dominguez Cuevas

    My dad was Gallego (from Galicia) and he would have devoured his book A lot of the recipes are modified Spanish traditional cuisine, but for us who either have roots in Spain or lived there this book will take you back. The vegetables dishes I found new were the ones with oriental taste, I will try them and I can’t wait for the vegetables sushi (there was an all vegan sushi place in concord California that was amazing, I’m hoping these come close) the sauces are mostly traditional and very good, My dad was Gallego (from Galicia) and he would have devoured his book A lot of the recipes are modified Spanish traditional cuisine, but for us who either have roots in Spain or lived there this book will take you back. The vegetables dishes I found new were the ones with oriental taste, I will try them and I can’t wait for the vegetables sushi (there was an all vegan sushi place in concord California that was amazing, I’m hoping these come close) the sauces are mostly traditional and very good, there are a few ingredients that where I live will have to be omitted or replaced (Cambria, California, population 3000. ⬆️ 5000 at summer time, one market, 1 gas station 19 restaurants not one decent pizza in sight !! 😭) Overall I loved the book, brought back memories of dad, grandma and family back in Spain, I always enjoy watching chef Andres on tv, and where ever I find him in interviews, he’s a chef but also a hero who fed the people when mostly needed and nobody asked him or reimbursed him, he does it because his heart is as big as a whale!!! Great book by a great Chef and humanitarian !!!

  11. 5 out of 5

    Kari

    Much more than a cookbook. For those who love to READ cookbooks, this is one to put on your list. Full of essays about the future of food, serving food to people during a crisis, being responsible when it comes to food without being high-minded or lofty, and small farmers - the tangerine grower, and the Gangsta Gardener, in L.A. There's a recipe for compost vegetable broth, where you save all your veg scraps in a bowl in the fridge and once you have about a pound, you make broth. The recipes ran Much more than a cookbook. For those who love to READ cookbooks, this is one to put on your list. Full of essays about the future of food, serving food to people during a crisis, being responsible when it comes to food without being high-minded or lofty, and small farmers - the tangerine grower, and the Gangsta Gardener, in L.A. There's a recipe for compost vegetable broth, where you save all your veg scraps in a bowl in the fridge and once you have about a pound, you make broth. The recipes range from roasting broccoli, whole, with garlic, to a veg paella and his wife's gazpacho. And there are cocktails -- an heirloom bloody Mary and many drinks made with fruit or vegetable juices. With some cookbooks you come away with a few good recipes you'll use again. The best cookbooks provide hand fulls. This is one of those cookbooks.

  12. 5 out of 5

    Philip

    This book is a mouth-watering and inspiring glimpse into the world of Chef José Andrés, watching him celebrate not jamón, but vegetables as only he can. Throughout the book snippets and stories are included that tell of other movers and shakers in the food and vegetable world, largely producers and gardeners, who are blazing their own innovative trails through the world of plants and both modern farming and cuisine. Recommended for anyone who enjoys cookbooks, vegetables, and a good, inspiring r This book is a mouth-watering and inspiring glimpse into the world of Chef José Andrés, watching him celebrate not jamón, but vegetables as only he can. Throughout the book snippets and stories are included that tell of other movers and shakers in the food and vegetable world, largely producers and gardeners, who are blazing their own innovative trails through the world of plants and both modern farming and cuisine. Recommended for anyone who enjoys cookbooks, vegetables, and a good, inspiring read.

  13. 4 out of 5

    Jen

    This is the first time I've read a cookbook cover to cover. I got this book for my birthday last August and was hoping to learn some new vegetable cooking techniques. I don't know that I learned any new techniques, but I enjoyed reading the little story behind each recipe. I've made a handful of recipes so far. My favorites have been the Miso Roasted Asparagus and the Fennel Bouillabaisse. I've had one failure - the Salt Baked Vegetables (still not sure where I went wrong on that one). I hope to This is the first time I've read a cookbook cover to cover. I got this book for my birthday last August and was hoping to learn some new vegetable cooking techniques. I don't know that I learned any new techniques, but I enjoyed reading the little story behind each recipe. I've made a handful of recipes so far. My favorites have been the Miso Roasted Asparagus and the Fennel Bouillabaisse. I've had one failure - the Salt Baked Vegetables (still not sure where I went wrong on that one). I hope to eat of one of Jose's restaurants in the future. Looking forward to reading another cookbook.

  14. 5 out of 5

    Joan

    Alluring, enticing recipes, vivid photography and food styling, and highly personal, energetic commentary from Spanish Chef José Andrés, who is not only renowned for his multi-cultural restaurants and food trucks, but for his humanitarian efforts in dealing with the food shortages in Puerto Rico and Haiti after natural disasters and now here in the United States in the crisis caused by the COVID-19 pandemic. I first heard of Chef Andrés in CNN reports of his trips to Puerto Rico after Category 5 Alluring, enticing recipes, vivid photography and food styling, and highly personal, energetic commentary from Spanish Chef José Andrés, who is not only renowned for his multi-cultural restaurants and food trucks, but for his humanitarian efforts in dealing with the food shortages in Puerto Rico and Haiti after natural disasters and now here in the United States in the crisis caused by the COVID-19 pandemic. I first heard of Chef Andrés in CNN reports of his trips to Puerto Rico after Category 5 Hurricane Maria devastated much of the island, destroying homes, roads and the electrical infrastructure, leaving tens of thousands homeless and destitute in isolated areas. He set up a volunteer network and makeshift kitchen stations all over the island that served millions of meals. That humanitarian work was profiled in his prior book We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. He is a remarkable man, with a truly larger than life personality and an extraordinary zest for living. I can't wait to try some of Chef Andrés's recipes, which bring together what might sound like unlikely combinations of certain vegetables and grains. During the pandemic, preparing almost every single meal every day has become a challenge in staving off boredom, as well as repetition. After a full year in which I can count on one hand how many take-out meals my husband and I have had, and on the other, outdoor dining excursions with him or a friend, I am much more than ready for new culinary ideas, especially ones that have been presented with such color and energy. Like nearly all the books I have read in the last few years, I checked this one out from the library via an inter-library loan, but it is so good, I have it on my Amazon wishlist for a future purchase. For now, I'll jot down some of the most appealing recipes and go from there.

  15. 4 out of 5

    Gayle Pritchard

    When I read the cookbook Andaluz by travel writer Fiona Dunlop, I found my all-time favorite cookbook. Then along comes Vegetables Unleashed by Spanish chef & humanitarian Jose Andres, who happens to come from the same region of Spain. The passion for food and family must be born into people from that region. I absolutely adore Vegetables Unleashed, and I adore Andres and what he stands for. His playfulness and passion shine through on every page, and the insights and asides from co-writer Matt When I read the cookbook Andaluz by travel writer Fiona Dunlop, I found my all-time favorite cookbook. Then along comes Vegetables Unleashed by Spanish chef & humanitarian Jose Andres, who happens to come from the same region of Spain. The passion for food and family must be born into people from that region. I absolutely adore Vegetables Unleashed, and I adore Andres and what he stands for. His playfulness and passion shine through on every page, and the insights and asides from co-writer Matt Goulding add enriching detail and humor. Oh, and yes, there are great recipes! I have already made the Scrap Stock (aka Compost Caldo) twice, and have bookmarked several to try right away: Braised Leeks with Sauteed Mushrooms, Vegetable Ceviche, and Green Curry with Kabocha Squash and Spinach, among many others. This is a fun and tasty read from a Michelin-starred, award-winning chef and amazing human being whose zest for life is contagious. And yes, it's well written. Listen to this description from Love Letter: An Ode to the Spanish Tortilla: "For me, there's only one right answer: poco hecha, a tortilla with a bright yellow shell on the outside and a soft, melting interior. It should jiggle like a water bed, and when you cut into it, weep golden tears of egg onto the plate. Do it the right way, and the eggs are both the dish and the sauce, blanketing the potatoes in a brilliant sheen the same way they cover the spaghetti in a well-made carbonara." I rest my case. Enjoy the read.

  16. 5 out of 5

    Nine Provinces

    I did not know anything about this author. My husband picked this book out. I enjoyed reading it, not only for the recipes, but the little essays and mini biographies that flow through the book. I was struck by the author's massive creativity. Using chick pea foam to make a cocktail? That is truly amazing. I made a dish with sauteed greens, toasted mixed nuts, carmelized apples and dried fruit. It came out looking like something from a 5 star restaurant. There were a few steps, but it wasn't dif I did not know anything about this author. My husband picked this book out. I enjoyed reading it, not only for the recipes, but the little essays and mini biographies that flow through the book. I was struck by the author's massive creativity. Using chick pea foam to make a cocktail? That is truly amazing. I made a dish with sauteed greens, toasted mixed nuts, carmelized apples and dried fruit. It came out looking like something from a 5 star restaurant. There were a few steps, but it wasn't difficult. My husband chose this book as we are working together to lower his cholesterol. This book is not exactly the magic ticket to that. Many of the recipes are positively indulgent with creams, butters, cheeses, and meats. We will make those another time. In the meantime, it was an interesting journey to Spain through the point of view of the author.

  17. 5 out of 5

    Lara

    This is my favorite cookbook in quite awhile! I think Andrés just won me over with how freaking easy most of these recipes are. Like some probably take about ten minutes total, because he actually uses the microwave sometimes instead of slow cooking everything for hours and hours like a lot of professional chefs and food bloggers seem to do. Not everything is that quick, but really most of these recipes can likely be made in 30 minutes or less, which is exactly what I need. Also, a lot of a flav This is my favorite cookbook in quite awhile! I think Andrés just won me over with how freaking easy most of these recipes are. Like some probably take about ten minutes total, because he actually uses the microwave sometimes instead of slow cooking everything for hours and hours like a lot of professional chefs and food bloggers seem to do. Not everything is that quick, but really most of these recipes can likely be made in 30 minutes or less, which is exactly what I need. Also, a lot of a flavor combinations I would not necessarily have thought of, but that sound really good. Spinach with dried fruit and pine nuts? Hello! Sweet potato sundaes? Sign me up! Plus the photography is really nice. And also I just appreciate his attitude. I might actually buy this one.

  18. 5 out of 5

    Alyce

    Less a cookbook than a call to action, this "love letter to the plant kingdom" is a compendium of Jose Andres' mission, philosophy, principles, ideas, and recipes. Filled with gorgeous photos, I've read it dozens of times for inspiration. Andres is a beautiful human being, and his food is as alluring as his magnanimousness and humanity. The whole roasted cauliflower with barbecue sauce is a nice new twist on a classic. Both of the brussels sprout recipes were superb, and a nice change from roast Less a cookbook than a call to action, this "love letter to the plant kingdom" is a compendium of Jose Andres' mission, philosophy, principles, ideas, and recipes. Filled with gorgeous photos, I've read it dozens of times for inspiration. Andres is a beautiful human being, and his food is as alluring as his magnanimousness and humanity. The whole roasted cauliflower with barbecue sauce is a nice new twist on a classic. Both of the brussels sprout recipes were superb, and a nice change from roasting with garlic and olive oil. As we're still harvesting tomatoes from our garden, I can't wait to try his mouthwatering recipes for the fruit.

  19. 5 out of 5

    Amber

    A cookbook but so much more. I’ve always been a huge fan of Jose Andres. A genius; a humanitarian; a charismatic chef. This isn’t a chef’s cookbook like others on his level (think Eric Rippert, Thomas Keller, et al). Recipes are simple and ingredients are accessible. If you pick up a new veg at the farmers market and don’t know what to do, Jose is here to help. Broken down by season, there are a few recipes for each vegetable, most ingredients you may have in your pantry already. Will definitely A cookbook but so much more. I’ve always been a huge fan of Jose Andres. A genius; a humanitarian; a charismatic chef. This isn’t a chef’s cookbook like others on his level (think Eric Rippert, Thomas Keller, et al). Recipes are simple and ingredients are accessible. If you pick up a new veg at the farmers market and don’t know what to do, Jose is here to help. Broken down by season, there are a few recipes for each vegetable, most ingredients you may have in your pantry already. Will definitely be getting use out of this book. Also a bonus- my young children are also very interested in this book because Jose was on an episode of Waffles and Mochi.

  20. 5 out of 5

    Janet Martin

    Absolutely loved this book! Lots of new and creative ways to look at some of the same old players and some of the best sauce and dressing recipes I've encountered. While only some of these recipes will actually get to my table, this book is fun to read--the writing is enthusiastic and the ideas fresh and new. The photos are wonderful. At least 3/4 of the recipes are vegan, but a few have eggs, butter, or cheese--some of which can be adapted for vegans. A very few more have bits of meat or fish. Absolutely loved this book! Lots of new and creative ways to look at some of the same old players and some of the best sauce and dressing recipes I've encountered. While only some of these recipes will actually get to my table, this book is fun to read--the writing is enthusiastic and the ideas fresh and new. The photos are wonderful. At least 3/4 of the recipes are vegan, but a few have eggs, butter, or cheese--some of which can be adapted for vegans. A very few more have bits of meat or fish. This one has a place on my cookbook shelf!

  21. 5 out of 5

    Zoey

    3.5 - beautiful pictures, fun essays, extremely creative recipes that seem to celebrate vegetables and life itself! These recipes aim to transcend typical vegetable treatment, and they succeed! I would have rated it higher, but I’m afraid reading this won’t transform my home cooking too much. However, I have bookmarked many pages for hopeful experimentation later on. This was a window on a new world of cooking, one where time, money, skill, and passion result in some fantastic cooking (and eatin 3.5 - beautiful pictures, fun essays, extremely creative recipes that seem to celebrate vegetables and life itself! These recipes aim to transcend typical vegetable treatment, and they succeed! I would have rated it higher, but I’m afraid reading this won’t transform my home cooking too much. However, I have bookmarked many pages for hopeful experimentation later on. This was a window on a new world of cooking, one where time, money, skill, and passion result in some fantastic cooking (and eating!) experiences.

  22. 4 out of 5

    Adrienne

    Outstanding! I bookmarked nearly every page of these mouthwatering recipes. Interesting, fun to read commentaries are written for each recipe which is accompanied by a gorgeous photograph. The recipes are all easy to make at home with minimal and readily available ingredients. This is one of, if not the best, most comprehensive cookbooks I have ever read. It surely will be reading, and using it countless times Thank you José Andrés and Matt Goulding for this awesome vegetarian cookbook.

  23. 4 out of 5

    Joshunda Sanders

    I love how witty he is about what is clearly an American aversion to eating veggies but what seems like an addiction to food waste. I tried the Aguacates con Cosas (Guacamole Salad) recipe and there are dozens more I can't wait to get the courage up to try. Especially helpful is the pantry section and learning more about his philosophy behind each dish, or the provenance of each recipe. Warning: The photos will make you salivate. I love how witty he is about what is clearly an American aversion to eating veggies but what seems like an addiction to food waste. I tried the Aguacates con Cosas (Guacamole Salad) recipe and there are dozens more I can't wait to get the courage up to try. Especially helpful is the pantry section and learning more about his philosophy behind each dish, or the provenance of each recipe. Warning: The photos will make you salivate.

  24. 4 out of 5

    Mayaluna

    I snuggled up with this book on a sick day and just read through it. Never did that with a cookbook before. I learned a lot. I have since cooked seven of the recipes with a 100% success rate. My carnivore man and four year old picky person gobbled everything. Many of the recipes are Mediterranean classics, but made easy. I have improvised and substituted several of these recipes and have also made a couple twice already. So if you want to add more veg to your meals, as I do, this is great.

  25. 4 out of 5

    Keith

    What a beautiful book: equal parts cookbook, love letter to the cooking of vegetables, and culture. I've read my share of food writing, especially vegetarian food writing, and while most books tell you how to replace meat or animal by-products with something else, this book truly is just an homage to all things vegetables, including growing them and speaking up about vegetable waste. It's truly inspiring. What a beautiful book: equal parts cookbook, love letter to the cooking of vegetables, and culture. I've read my share of food writing, especially vegetarian food writing, and while most books tell you how to replace meat or animal by-products with something else, this book truly is just an homage to all things vegetables, including growing them and speaking up about vegetable waste. It's truly inspiring.

  26. 5 out of 5

    Sarah

    My favorite cook books are the ones that challenge me to do something new in a way that doesn’t feel daunting. Jose Andres mixes down to earth ingredients and recipes with the downright weird (for the home cook). Microwaved pasta and squash blossom tacos and cauliflower with bechamel made for an interesting read and quite a few earmarked recipes.

  27. 4 out of 5

    Hafiz

    The book looks nice its a vegetable cookbook but to me, the best parts of vegetarian cooking is its healthier and often cheaper, but 75% of recipes are full of cream and all kinds of cheeses, defeating this purpose, I'm sure they taste great as would anything with a bunch of milk and cream and cheese in it, but not for me ~ The book looks nice its a vegetable cookbook but to me, the best parts of vegetarian cooking is its healthier and often cheaper, but 75% of recipes are full of cream and all kinds of cheeses, defeating this purpose, I'm sure they taste great as would anything with a bunch of milk and cream and cheese in it, but not for me ~

  28. 4 out of 5

    Denise

    More than a cookbook, “Vegetables Unleashed” is an inspirational book on vegetables. The stories on farms and Food Fighters (such as Up Top Acres, Ron Finley and The Chef’s Garden) are interesting, and beautiful photos are showcased throughout. While I won’t attempt many of the recipes, I am inspired to cook and use vegetables differently.

  29. 4 out of 5

    Mary Louise Sanchez

    Cooking with stories included and the book reads almost like a memoir. The foods look appetizing and easy enough to create. There is much food for thought in the Vegetable World by the Numbers. 270 pounds of meat consumed annually by the average American compared to 186 pounds of vegetables consumed is unacceptable!

  30. 5 out of 5

    Angie Carter

    Different, part story-part cookbook. Interesting combos & spices, not for the faint of heart. Sweet potato sundaes, Cabello de Angel (spaghetti squash preserve waffles), coffee & champagne cocktail, grapefruit-honey-salt-ice(for dessert), salt air margaritas (the salt air cloud on top of the cocktail looked sublime). Beautiful pictures & lots of text about Jose's affair with vegetables! Different, part story-part cookbook. Interesting combos & spices, not for the faint of heart. Sweet potato sundaes, Cabello de Angel (spaghetti squash preserve waffles), coffee & champagne cocktail, grapefruit-honey-salt-ice(for dessert), salt air margaritas (the salt air cloud on top of the cocktail looked sublime). Beautiful pictures & lots of text about Jose's affair with vegetables!

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