NEW! Google Custom Search

Loading

Kafka's Vegetable Love

Glenys's picture

I realize no one pays suggested retail but to set the tone, in hardcover it's listed at $35 US. Tomorrow is my class so I've scoured the book- this is a thumbnail review. There is a section at the back called the Cook's Guide, which is like a gardener's overview with storage, methods for cooking and rough approximations of yields and equivalents, such as 4 oz. beans= 1 1/4 cups raw=1 cup cooked. Quick reference on boiling, steaming, microwaving, sautéing etc each vegetable.
The recipes are very classic, even the ethnic or international additions. This is not a vegetarian's resource book, nor are all the dishes vegetarian, and there is something in every section I would try as a side dish, and of course soups. For anyone who wants a dip or sauce, she's covered aïoli through harissa. The book will work both for experimention and reference but I'm not sure about inspiration. If you'd like to query me on your favourite vegetable, I'll quote some of the offerings.

KarenP's picture

(post #62664, reply #1 of 30)

  May I start with artichokes?

Glenys's picture

(post #62664, reply #2 of 30)

From the chapter Thistles- artichokes, cardoons and nettles.

Marinated Shrimp, Mussel and Artichoke Salad, Potato and Artichoke Soup, Artichoke Bottoms Stuffed with Duxelles, Tangy Artichokes and Olives, Artichokes à la Grecque, Stuffed Artichokes, Artichoke Purée, Roasted Baby Artichokes. There's a few more and it moves into nettles and cardoons.

KarenP's picture

(post #62664, reply #3 of 30)

   Does she go into the properties, care and preparation of the various vegetables?  There are many that I see that I'd like to try but I don't have a clue what to do with them once I get them.  I've had Amaranth to Zucchini in the back of my head as a resource.  What would you suggest in that realm?

Glenys's picture

(post #62664, reply #4 of 30)

She does cover exactly that. Amaranth is a good example. "One part of amaranth that fits into this book is the leaves. ..my favourite is red amaranth....use in Chinese cooking or stir-fries or used in place of, or as an alternative to spinach."

KarenP's picture

(post #62664, reply #5 of 30)

  Thank you, Glenys!  I'll go take a look at this book.

mrsminik's picture

(post #62664, reply #6 of 30)

how about collards, kale and other greens (swiss chard, escarole)?  Seems that we're always searching for ways to prepare greens from our CSA!!  Oh -- and beets!


 

Glenys's picture

(post #62664, reply #11 of 30)

Good selection of beet recipes. All the rest are covered as well.
Anything in particular?

MEANCHEF's picture

(post #62664, reply #12 of 30)

Glenys's picture

(post #62664, reply #13 of 30)

You're mocking me.

MEANCHEF's picture

(post #62664, reply #14 of 30)

No, you are far too gorgeous and talented to mock.  I love fennel.  Got something good?

Jean's picture

(post #62664, reply #15 of 30)

Rutabaga?

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR1's picture

(post #62664, reply #7 of 30)

I am curious - cassava root?

(or manioc root)

Glenys's picture

(post #62664, reply #8 of 30)

She has it listed and cross-referenced as yuca. Coconut Custard Cake, con mojo criollo, croquettes and with olive oil and garlic sauce.
see also tapioca...Parfait with cranberry, a satin of oysters and tapiocal; tapioca with olive cheese stuffed into peppers.

SallyBR1's picture

(post #62664, reply #9 of 30)

Wow! She has yuca croquettes..... that is impressive (as well as very tasty)

Obviously, I DO NOT need this cookbook. And WILL NOT even look at addall booksearch to be tempted.....

SallyBR1's picture

(post #62664, reply #10 of 30)

FOund it for 21 bucks.

I need help

talking to myself, talking to myself, do not - do not - do not

Wolvie's picture

(post #62664, reply #17 of 30)

do. ;-0

If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything


Lewis Simons

 

Wolvie's picture

(post #62664, reply #16 of 30)

I'm going to pick this book up - I like Kafka. Maybe not inspriation point, but - I'm sure I'll like it. :-)

If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything


Lewis Simons

 

JillElise's picture

(post #62664, reply #18 of 30)

eggplant?

Jill Elise Vancouver BC

Glenys's picture

(post #62664, reply #19 of 30)

She had a good selection of eggplant recipes but none I didn't have before- caponata, gratin, penne con melzane i mozzarella di bufala, stuffed eggplant etc.
I left the book with Barbara-Jo rather than add it to my collection. It was a great book but there wasn't a gap or need in that department I needed to fill. The Cook's Source at the back is going to be handy for many as a reference.

KarenP's picture

(post #62664, reply #20 of 30)

  I looked for this book at Borders near us yesterday.  I guess if you're not a tv personality you don't get cookbook space in our area.  It is in general release, yes?

Glenys's picture

(post #62664, reply #21 of 30)

Yes. I believe FC has it in their new issue as a Christmas choice.

MadMom's picture

(post #62664, reply #22 of 30)

Found the book at Costco for $21.99 - couldn't resist it.  Also found The Silver Spoon cookbook for the same price there.  Bought it, too.  Willie Ray says I'm going to run out of shelf space.  I already have.  It's all CT's fault.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

pamilyn's picture

(post #62664, reply #24 of 30)

You HAVE to stop that if you are going to be moving!! The silver spoon is heavy!!

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Wolvie's picture

(post #62664, reply #25 of 30)

it's a baby compared to The French Laundry. :-)

If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything


Lewis Simons

 

pamilyn's picture

(post #62664, reply #26 of 30)

Thats true!! I dont even look at that book much for that reason.....good paper. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Wolvie's picture

(post #62664, reply #27 of 30)

oooh - I look at it, even use it. Not as much as I like. I think I need about 4 more chinois, and a few more sieves. ;-)

If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything


Lewis Simons

 

Ballottine's picture

(post #62664, reply #23 of 30)

Now you tell me! (LOL)  


I've just picked up the book at Costco for $22. ($21.99+tax)


 So far I like it: in the olden days when I was learning to cook good cookbooks did not have color pictures.  I actually like  Kafka's "Party Foods" book even though I have recipes for most of that stuff elsewhere.  Having them in one place helps when I am in a hurry.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

wisekaren's picture

(post #62664, reply #28 of 30)

I like Party Food too, and also Roasting.
karen

Ballottine's picture

(post #62664, reply #29 of 30)

Hah-hah!!! Wisekaren to the rescue! 


 


For the last few days I have been searching for an “authentic” recipe for baked, (not fried) pirozhki dough without yeast, the kind that melts in your mouth. (I know it is a Russian recipe, but the dough is French.) Thank you for reminding me of the "Party" book.  I may have found the recipe, but this one I will have to test out before I start "mass production."  For some reason I am dying for the real pirozhki this holiday season, and pirozhki  are among few foods I would freeze for holidays.


 


In the past I would double, triple or even quadruple recipes from Kafka’s  “Party Foods” without testing them first and they never failed me. For me “Party Foods” was “revolutionary,” the first book of its kind: great variety of recipes in one place and every recipe I tried came out better than I expected.  In those pre FC and pre cook's talk  days I owned and used only Julia and JP’s  books. 


 


Over the years I played with quite a few "Party" recipes and, to be honest, forgot about the book,  it would have remained on my hardest to reach shelf, had you not remnded me of it this morning. Thanks again!  LOL. Bal.


 


 


 


 


So much to cook; so little time.

 

So much to cook; so little time.

wisekaren's picture

(post #62664, reply #30 of 30)

My pleasure! I also remember being thrilled when I first got Party Food. Her guacamole was a revelation to me back then.

Do let us know how the pirozhki works out.
Karen