{"product_id":"milk-street-vegetables","title":"Milk Street Vegetables","description":"\u003cp\u003e\u003cb\u003eIACP AWARD WINNER FOR BEST GENERAL COOKBOOK\u003cbr\u003e\u003cbr\u003e Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street.\u003c\/b\u003e\u003c\/p\u003e Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.\u003cbr\u003e  \u003cbr\u003e Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.\u003cbr\u003e  \u003cbr\u003e To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.\u003cbr\u003e  \u003cbr\u003e This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:   \u003cul\u003e\n\u003cli\u003e A simple head of cauliflower can become \u003cb\u003eCauliflower Shawarma\u003c\/b\u003e\u003cb\u003e, \u003c\/b\u003e\u003cb\u003eSichuan Dry-Fried Cauliflower, \u003c\/b\u003eor \u003cb\u003eCurried Cauliflower Rice with Peas and Cashews\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e Humble cabbage travels the world to become \u003cb\u003eButter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; \u003c\/b\u003eand \u003cb\u003eThai-Style Coleslaw with Mint and Cilantro\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e Mushrooms are transformed into \u003cb\u003eStir-Fried Mushrooms with Asparagus and Lemon Grass \u003c\/b\u003eor \u003cb\u003eMiso Soup with Mixed Vegetables and Tofu\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e and greens get the Milk Street treatment in dishes like \u003cb\u003ePozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; \u003c\/b\u003eand \u003cb\u003e Persian-Style Swiss Chard and Herb Omelet\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e  \u003cbr\u003e It’s never too late to get your vegetable PhD. \u003cdiv\u003e   \u003c\/div\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":41515089133746,"sku":"9780316705981","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0536\/7418\/0786\/files\/O_469f6bc9-f4d2-4fe5-9538-c1cdfe7efa1c.jpg?v=1764046926","url":"https:\/\/shop.hachettebookgroup.com\/products\/milk-street-vegetables","provider":"Hachette Book Group","version":"1.0","type":"link"}