Cookbooks We Love: José Andrés' 'Vegetables Unleashed' is a summer cooking bonanza, with great ideas for all seasons
NOTE: This is the first in a new and ongoing series of mini-reviews of cookbooks both new and old.
Vegetables Unleashed: A Cookbook, by José Andrés and Matt Goulding; photography by Peter Frank Edwards, Ecco, 2019, $39.99
Backgrounder: This is the third cookbook from superhero chef José Andrés, founder and chairman of World Central Kitchen and co-founder of ThinkFoodGroup, which owns and operates some of the best and most forward-looking restaurants in the United States. The book is not strictly vegan or vegetarian (recipes might include a garnish of bonito flakes or optional anchovies, for instance), but it is certainly vegetable-driven and completely vegetable-centric.
Sangria made with watermelon, peaches, cherries, blackberries, basil, thyme, rosé and brandy.
Why we love it: It’s filled with delicious, expansive ideas that are so inspired you can’t wait to try them, elucidated with fun, colorful photo-driven graphics. Often the concepts extend the reach of a familiar technique.
For instance, Andrés provides a framework for building a sangria from a variety of fruits, wines and spirits. Put one pound of chopped fruit in a pitcher with 2 to 4 tablespoons sugar, any herbs, spices or citrus you’d like and macerate that in the fridge for 1 to 4 hours. Pour in a bottle of wine plus a few ounces of an optional accent spirit. Pour in to large glasses filled with “massive amounts of ice” and garnish with citrus peel and/or herbs.
I riffed on it using the seasonal fruits at hand — watermelon, peaches, blackberries, cherries, rosé, basil, thyme and brandy — it was delicious. (And gorgeous.) As Andrés suggested, I served the fruit leftover on the bottom on ice as a boozy-fruity dessert.
You’ve gotta try this: A bunch of our favorite recipes and ideas in the book happen to feature summer produce that’s now in its peak.
Zap whole ears of corn, husks and all, in the microwave and the kernels come out perfectly sweet and tender, ready to be slathered with one of four topping/sprinkle combos. We went crazy for one inspired by elotes and another with miso-butter and a combo of Japanese seasonings.
Elote Loco (aka Crazy Corn): This is one of the most delicious things we made from José Andrés’ Vegetables Unleashed
Another microwave trick (and more slathering!) is used for a dish Andrés calls Dancing Eggplant. Japanese eggplants get zapped till tender, sliced open, slathered with a sweet, salty, umami-happy glaze inspired by the Japanese eggplant dish nasu dengaku, then topped with bonito flakes (katsuobushi). The bonito flakes, light as air and activited by the eggplants’ heat, dance around on top. Although we had to tweak the technique a bit, the dish is insanely rich, savory and delicious — something I’ll be excited to make often.
Dancing Eggplant from Vegetables Unleashed
It’s not all microwave tricks; another favorite is Grilled Zucchini with Lots of Herbs — which you don’t even really need a recipe for. Cut zucchini into 1/2-inch-thick planks, brush or toss with olive oil and salt, grilled on both sides till lightly charred, sprinkle liberally with za’atar (the Mediterranean herb mixture) and top with a big handful of herbs — dill, thyme, basil, mint, parsley, tarragon, and/or fennel fronds in any combination.
A few little complaints: Not everything works so beautifully. A recipe for zucchini fritters gave us a batter that was too runny for the fritters to hold together; smashed cucumbers were inedibly salty and oily. A recipe that promised perfect cacio e pepe in the microwave was a giant flop that left us with a pile of crunchy pasta and a blob of melted cheese.
Normally with so many busts (along with a few recipes that were just duds), I wouldn’t recommend buying a book. But honestly, there is so much of value in these pages — and the ideas and approaches are so inspiring — that I’m very happy to own it, and would probably buy it as a gift for certain vegetable-loving friends. There are still a bunch of recipes I want to try, such as a riff on steak tartare made from tomatoes (the dish was born at El Bullí) and a luscious-looking cauliflower with béchamel that will be delicious when the weather cools down.