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Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious.
The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.
- Sales Rank: #25549 in Books
- Published on: 2016-10-18
- Released on: 2016-10-18
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x .90" w x 7.60" l, 1.25 pounds
- Binding: Hardcover
- 272 pages
Review
“A vegetable cookbook like no other, in a good way.”
—The New York Times
One of “Fall's 6 Best Food Books”
—The Wall Street Journal
One of “16 best food and beverage books of 2016”
“Lucky Peach’s Power Vegetables is the Van Halen air guitar solo of plant-centric cooking... Lifelong herbivores, skeptics who cohabitate with vegetarians, and omnivores looking to diversify their repertoires will benefit from the bold fare in Power Vegetables, spanning from zucchini pizza, Tex-Mex shepherd’s pie (spoiler: it’s lamb-free!), and this vibrantly photogenic borscht.”
—USA Today
“As with so much of what Lucky Peach does, the balance between irreverence and utter seriousness of purpose makes this book a delight. The playful visuals and Meehan’s off-the-cuff text offer near-constant reminders that vegetables are wildly versatile, and cooking them ought to be fun.”
—Publishers Weekly, starred review
“Peter Meehan (and the editors of Lucky Peach) found a way to make a vegetable cookbook that you'll want to read as much as you want to (lick the pages) cook from.”
—Food52.com
“Aggressively tasty vegetables”
—NYTimes.com
“The indie food magazine Lucky Peach has made our dreams come true with their new cookbook Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables With Guts, in which the editors of the quarterly mag share all the best vegetable-focused dishes from our favorite chefs and restaurants—including the legendary ABC Kitchen's Squash Toast.”
—MindBodyGreen.com
“An exuberant take on vegetables” and one of “Our Top 10 Cookbooks for 2016”
—Newsday
“The editors of Lucky Peach, a quarterly food magazine founded by former NYT restaurant critic Peter Meehan and chef Momofuku’s David Chang, are on a mission to add a little boom boom pow to your weeknight cooking. This assortment of meat-free meals moves beyond pasta and grain bowls, putting produce front and center with help from guest contributors like Chang, Jessica Koslow of Sqirl, and Brooks Headley and Julia Goldberg of Superiority Burger.”
—InStyle
“A raucous pileup of umami-stoked veggies photographed with kitschy action figures. The recipes are easy and accessible...”
—Atlanta Journal Constitution
“Any book with an exclamation point in its title promises to be a good time, and the third book from the Lucky Peach editors doesn’t disappoint. They switch gears after their previous meat-centric cookbook with 100-plus recipes that show vegetables are anything but boring, like tempura green beans with honey mustard and bright, charred carrots.”
—TastingTable.com
“Proof that vegetables are cool: They’re getting the Lucky Peach treatment.”
—The Washington Post
“The humorous and diverse roster of recipes from top chefs including Ivan Orkin, David Chang and Jessica Koslow is made far less intimidating by witty commentary, quick Q & A’s and detailed instructions that feel as if your very talented, very cool chef friend is teaching you some cherished industry secrets.”
—PasteMagazine.com
“The idea that vegetables can make up a full, satisfying meal is no longer a novel concept... But now cooking weekday meals with this emphasis just got a whole lot easier, thanks to a new cookbook from Lucky Peach. And as its title, Lucky Peach Presents Power Vegetables!, suggests, there are no weak links or dribble-y leeks to be found here.”
—Vogue.com
“If any publication is going to make cooking vegetables fun, it’s Lucky Peach. Plus, chefs such as Ivan Orkin and Brooks Headley contributed recipes.”
—GrubStreet.com
“Lots of brightly colored graphics and photographs that are themselves mostly fun and a bit silly (one shows blue cheese dressing for a wedge salad also being poured over toy trucks and shoes), as well as recipes that one could say the same thing about: daikon with X.O. sauce, foil-wrapped vegetables, Kung Pao celeries, miso butterscotch.”
—Los Angeles Times
“Meehan and his fellow editors at Lucky Peach magazine have produced a book of entirely charismatic vegetable dishes. Readers will find the likes of Buffalo cucumbers, Tex-Mex shepherd’s pie, Sichuan squash stew, and zucchini mujadara, along with input from hotshot chefs such as David Chang and Ivan Orkin.”
—Boston Globe
About the Author
LUCKY PEACH is an award-winning independent food magazine that publishes daily on luckypeach.com and quarterly as a printed journal. Lucky Peach has authored two previous books with Clarkson Potter:Lucky Peach Presents 101 Easy Asian Recipes and The Wurst of Lucky Peach.
PETER MEEHAN is the editor and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks including the New York Times bestselling Momofuku and The Frankies Spuntino Kitchen Companion and Cooking Manual. He lives in New York.
Most helpful customer reviews
17 of 17 people found the following review helpful.
Lucky Peach hits it out of the park - AGAIN - with POWER VEGETABLES!
By Bookbinder
Lucky Peach is the most entertaining food / cooking magazine out there. As a charter subscriber, I've enjoyed every single issue, but I never tried any of the recipes in the articles because they were the real deal, chef-with-prep-staff grade recipes. So when they put out a cookbook called "101 Easy Asian Recipes" I had to buy it. Guess what? The recipes were dead easy, and fantastically delicious - restaurant class food out of my makeshift kitchen. LOVED it. Now comes POWER VEGETABLES!, deserving of every capital letter and the exclamation point.
Take the tabbouleh. I love tabbouleh, and this is maybe the best version I've ever had. The flavors are a perfect balance of sweet, salty, tart, oily, and the bulgur provided the perfect support for the bright parsley and mint flavors. I have several zero apprehension as to whether I can make any recipe in this book. The directions are concise but complete, and the patter - I mean, the expert commentary - is a riot. Most cookbooks give ingredients and instructions and maybe explain why their version is good. These recipes are more like listening to your best friend describe this weird new dish they had and how great it was and how it changed their mind about celery/beets/squash/whatever ..then looking around, swearing you to secrecy, and reaching in their pocket to show you the hand-written recipe they bribed out of the chef. Wouldn't you run right to the store for ingredients so you could make whip it up RIGHT NOW? You would. And that's how you will feel after reading any recipe in this book.
If you like vegetables - maybe you are vegetarian, or just want to eat healthy - this cookbook will blast your tastebuds into orbit. If you don't like vegetables, these recipes will blow your mind. You'll say, I don't like beets, but that Fergus Salad is Da Bomb! You will wonder if celery was always that delicious, and wish for a time machine so you could go kick your younger self in the can for being so narrow minded. You will prepare these dishes, and it will be easy, and you will swoon with delight. Your mouth will forgive you for everything, you will forget your troubles and become one with Flavor, at least for the time it takes to eat the thing. Don't waste another second! Get this cookbook and start feeling the POWER of VEGETABLES!
11 of 11 people found the following review helpful.
I didn't think I wanted this cookbook - It turned out to be weirdly delicious!
By Hello Kitchen
I got excited when I first heard about this cookbook, but then the sample recipes I read were a little startling. Braised celery hearts? Is that still a thing? I put this cookbook out of my mind until it was featured on Amazon with a Look Inside option. I saw food that seemed more interesting than braised celery, and decided to give it a shot.
This hardback book is bound tightly and the pages are sturdy, yet it still lies open easily on the counter without a lot of resistance. Just about every recipe is accompanied by a full page photo. The photos are retro and garish, and don't offer much in the way of food porn unless you have eclectic tastes. But the recipes seem good! Most of them, anyway. It's obvious that a lot of experience went into this collection of recipes.
Vegetables are definitely the stars in each recipe in this cookbook. I get frustrated when I buy veggie cookbooks that feature mostly grains and cheese, garnished with veggies. That's not the case here, as each recipe contains ample amounts of vegetables. Most of the recipes are vegetarian, but a few include meats in tiny amounts, such as anchovies or dried shrimp in the seasoning. It's easy to get around if you need to.
Most of the required ingredients are easy to find in average supermarkets. If you have a halfway decent Asian market nearby, then you'll be completely set. The book contains a good primer on various ingredients and how to use them, which I appreciated. Many of the recipes do call for long lists of ingredients and multiple steps, but that's half the fun and all the flavor of a good recipe.
The first recipe that I zoomed in on was for Julia's Braised Collards with Peanut Butter, on page 162. The description says "Cook it because the combo sounds killer, or cook it because you can't wrap your head around it". I definitely fell into the latter category. I'm trying hard to like collards, because I know they are so good for us. I have to say that I really did like this recipe! The ingredients are pretty random, including everything from chili peppers and peanuts to honey and vinegar. The crazy combo made the collards actually taste good, and I would easily prepare it again.
This is a very unique cookbook. Overall, I'm glad I bought it. While it's not particularly pretty to look at, it's interesting and informative, and I believe that the recipes are worth trying.
9 of 10 people found the following review helpful.
Easy, Tasty Ways to Eat More Veggies!
By Adrienne
Peter Meehan has written another cookbook from the Lucky Peach perspective: quirky and innovative. This book is named Power Vegetables because he wanted the title to reflect recipes which are able to satisfy without meat which means vegetable-centered meals.
There are no pasta dishes, egg-on-it, or grain bowls. Fish and dairy are acceptable, and fruit is a vegetable - think tomatoes. Much appreciated is his Power Pantry section with pictures of his food jars. Seeing Squid Brand fish sauce makes finding it on the grocer shelf so much easier. Learning about curry leaves, kombu, and hing was a plus.
Almost every recipe is accompanied by a photograph: a goofy picture appears now and then such as a plastic dinosauer munching on caesar salad! Why keep it serious? The recipes are, for the most part, easy. I am surprised to find several common recipes included such as zucchini bread and vichyssoise, the reason being "ease is power." Many other recipes call for interesting ingredients or methods which beg trying. Boil 2 lbs. of potatoes with 2 cups of salt?
I really enjoy the chatter giving background information or advice before each recipe. In addition, five guest chefs make an appearance to give their take on power vegetables: David Chang, Brooks Headly, Julia Goldberg, Jessica Koslow, and Ivan Orkin.
I made SPANAKORIZO because it is Meehan's favorite dish in this book. It is a spinach and rice dish which is very tasty. My husband liked it with a hard boiled egg. Next were the PICKLED BEETS. These are not your mother's beets as the star anise and coriander seeds lend their own touch. They are very good. Wait a day or so before eating for optimum flavor. We have lots of carrots from the garden, so I made CARROT DASHI. I did let the kombu steep overnight in the frig. I am not a cooked carrot fan; however, this is now my favorite carrot recipe. I may even serve them cut in smaller pieces with toothpicks as an appetizer. So easy! So good!
I highly recommend this book which has many intriguing recipes I look forward to making. Copy Gratis via Blogging for Books. These are my own unbiased opinions.
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