Book Review

Vegetables: A Love Story

92 Heartwarming Recipes from the Kitchen

of Sweetsugarbean By Renée Kohlman, Touchwood Editions $45

WARD WINNING COOKBOOK

author (All the Sweet Things), cook, writer, freelancer (and longtime Culinaire contributor), Renée Kohlman has brought out the big guns and the dashing sides with Vegetables: A Love Story.

Here in Alberta, we do like our veggies but it’s often the carnivores that rule the day, and thoughts for the accoutrements like the veggies are pushed to the side. First thoughts for Vegetables: A Love Story could be best summed up as “Damn! That sounds good!” followed by repeating some variation of that sentiment at least 30-40 times, and then feeling really hungry for some vegetables on my plate.

Laid out by vegetable, it’s easy to find a dish when vegetables are in season or fresh from your local farmer’s market, and also when feeding a picky guest or child. Sections on beets, corn, and green beans, are all welcome, but knowing that parsnips (a family favourite) or asparagus (no thanks in my house!), Brussels sprouts and cabbage are here does make it easier to figure out a meal plan; about 22 different vegetables are given ample opportunity to end up on your plate.

Stand out recipes leading into the fall are ‘Skillet Brussels Sprouts and Gnocchi with Bacon’, which might be served as a side or a main (p.51), Maple Mustard Glazed Carrots (p.81), which checks off all the boxes, and hearty and flavourful, ‘Corn Chowder with Salmon and Dill’ (p.103), to warm up even the coldest soul on a wintery day. Mushroom lovers will enjoy

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the ‘Skillet Mushroom Lasagna’ (p.147), and the ‘Mushroom Risotto Cakes’ (p.153). Even the humble pea is elevated with ‘Pasta Shells with Minty Peas and Ricotta’ (p.185).

Dessert (and thankfully no cocktail section!) isn’t really covered, but likely you won’t have room for dessert anyway.

Kohlman has a way with words, and the recipes are well laid out with helpful suggestions; there’s also a sense that sometimes the dish might not come out perfectly the first time, but it will still be delicious and still look great on the plate. Pretty sure this is a book you’ll come to love in your kitchen.