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Vegetables Unleashed: A Cookbook

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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 Unleashedis 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. 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 Unleashedis 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. 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. 4 out of 5

    KC

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

  2. 4 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 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.

  3. 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....

  4. 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.

  5. 4 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 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).

  6. 4 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 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. 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.

  8. 4 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 !!!

  9. 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 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.

  10. 4 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!

  11. 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.

  12. 5 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.

  13. 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.

  14. 5 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 ~

  15. 5 out of 5

    Mary 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!

  16. 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.

  17. 5 out of 5

    Sarah Cook

    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.

  18. 5 out of 5

    Lindsey

    Great photos, but not many recipes I wanted to make after viewing the cookbook. I am a huge fan of his and his human crisis work and really, really wanted to love this book. He was on “wait, wait, don’t tell me!” recently! Great photos, but not many recipes I wanted to make after viewing the cookbook. I am a huge fan of his and his human crisis work and really, really wanted to love this book. He was on “wait, wait, don’t tell me!” recently! 💛

  19. 4 out of 5

    Jo

    I am far from a vegetarian but one does not need to be to appreciate this book. Besides being a beautiful book with amazing photography, the recipes definitely you want to run to the store to shop and cook right away. I marked so many recipes to try. Can’t wait to get started.

  20. 5 out of 5

    Jenn

    Very quirky book on vegetables and the possibilities of interesting vegetarianism. Tons of possibilities for keto vegetarians - the different cauliflower and zucchini recipes as well as the homemade recipes for various sauces, marinated olives, and garlic confit look promising.

  21. 5 out of 5

    Alison James

    I appreciate a variety in vegetarian recipes. I liked some of the recipes (the Beetsteak Burgers were super yummy), but not all that I tried (mushroom ramen wasn't flavorful enough).

  22. 4 out of 5

    Rebecca

    The man is a hard working innovator and hero. I’ve learned to add more salt to my potatoes cooking water and capers really up my Bloody Mary game. Awesome cookbook.

  23. 5 out of 5

    Sandy

    A truly great vegetable book. Great recipes along with great stories.

  24. 5 out of 5

    Kristine

    Picked up some great tips and, of course, fabulous recipes. The stories interspersed throughout about positive influencers were wonderful as was the mouth-watering photography.

  25. 4 out of 5

    marysue

    I'm not sure what better -- the "story" or the recipes!

  26. 5 out of 5

    Vicki Gibson

    Gorgeous photos. Interesting recipes that are not too complicated.

  27. 4 out of 5

    Vjera Thompson

    Some of the craziest veggies recipes I’ve ever seen. Potatoes baked in coffee grounds and compost?? But some looked good and creative. Lots of fun energy and a nice variety of topics.

  28. 4 out of 5

    Jan

    Though I may not get beyond microwaving fresh corn on the cob (it is the best way!), this book shows that, once again, the chef is a wonderful human being and creative force.

  29. 4 out of 5

    Erika

    I used up a lot of post it tags on this book, inspired for summer produce!

  30. 4 out of 5

    Mary C

    I haven't cooked anything out of this cookbook yet but will over the winter.

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