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She's a canny lass, Barbara Kafka, with as much respect for the culture of vegetables as for their preparation and cooking, and has divided Vegetable Love into four basic sections: Vegetables of the New World; Vegetables of the Mediterranean Basin, Europe, and the Arab World; Vegetables of Asia and Africa; and, Citizens of the World. For those inclined to think that vegetables come from supermarkets, Kafka takes you back to the roots, the origins, then revels in the ways in which these foods have found their way around the globe and into everyone's kitchen. Rhubarb, the pie plant of New England spring gardens, finds its beginnings in China and is as much at home in sweet pies as savory lamb stews.
You'll find recipes from all over the world in the New World section because that's the home of potatoes, green beans and their kin (Szechuan green beans anyone?), peppers, summer squash, certainly corn, but tomatoes and peanuts, too. Asparagus, beets, chard, carrots--those vegetable garden stalwarts--are found in the Euro/Arab section. Recipes are short, direct, to the point. Kafka minces no words.
But that's where the final sections come into play. One is Basic Recipes and Techniques, taking into account all manner of dressings, sauces, marinades, stocks, doughs, pastries, pastas, egg dishes, etcetera. And the other, that 200 page compendium, The Cook's Guide, fills in around the spare edges of the recipes. Vegetable Love is easily three books in one.
Barbara Kafka knows that when it comes to cooking for friends or family or oneself in this busy modern world, a recipe that is simple, brief, and to the point is like gold. With Vegetable Love Barbara Kafka delivers true wealth. --Schuyler Ingle
Few have done more to define how Americans prepare food than Barbara Kafka, whose IACP and James Beard award-winning books Roasting and Microwave Gourmet made two underutilized techniques central to everyday cooking. Ms. Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. She lives in New York and Vermont. The author of Artisan's Soup: A Way of Life and Vegetable Love, Barbara Kafka's immense achievements were recognized once more in 2007, when the James Beard Foundation gave her its Lifetime Achievement Award. Her most recent book is The Intolerant Gourmet: Glorious Food Without Gluten & Lactose.
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