"Did you eat your vegetables?"

With this book, the answer will always be YES! [View in a Web browser]( AS SEEN ON CBS SUNDAY MORNING [700+ Recipes for Every Season and Every Reason (apps, mains, sides, and even desserts!)]( [SAVE 45%]( [Vegetables Illustrated]( [NOW ON SALE! JUST $21.99]( Dear fellow cook, Summer is the perfect time of year to break out of your vegetable routine, and your guide to extraordinary flavor and endless versatility is here. [Vegetables Illustrated]( is the cookbook for anyone looking for fresh, modern ways to add more vegetables (70+!) to their diet—in other words, just about all of us. Within this wide-ranging collection of more than 700 kitchen-tested recipes are main courses (carnivore- and vegetarian-friendly), simple everyday sides, special-occasion sides, elegant appetizers and fun party foods, snacks to suit every taste (kids, too), side-dish and main-course salads, comforting soups and stews, and even some savory and sweet baked goods. Delicious recipes for every kind of produce at your supermarket and all the vegetables you see at farmers’ markets (think Brussels Sprouts Gratin; Baguette with Radishes, Butter, and Herbs; and Fried Fiddleheads with Lemon-Chive Dipping Sauce) are packed inside along with 26 years’ worth of tips and techniques for bringing out their very best flavor. [Brussels Sprouts Gratin; Baguette with Radishes, Butter, and Herbs; and Fried Fiddleheads with Lemon-Chive Dipping Sauce]( Order your copy of Vegetables Illustrated from our shop now and [enjoy 45% off]( this Amazon #1 best seller. It gets even better: for just $15, add The Complete Mediterranean Cookbook to your order and dig into even more (500+) fresh and foolproof recipes. Let’s veg out (in your kitchen, with this book), [Dan’s Signature] Dan Souza Editor In Chief, Cook’s Illustrated [ORDER NOW! Plus, Add The Complete Mediterranean Cookbook to your order for JUST $15!]( [RECIPES FOR EVERY COOK, EVERY VEGETABLE, AND EVERY SEASON]( Chapters are organized from A(rtichokes) to Z(ucchini). Each chapter opens with an introduction to the vegetable and its seasonal availability (many are available year-round), along with shopping and storage pointers, the newest information on different varieties, and the best prep methods for each vegetable. Many chapters include vegetable science (if cilantro tastes soapy to you, find out why in the “Fresh Herbs” chapter), and all feature beautiful hand-drawn illustrations and full-color photos that reveal the beauty of each vegetable’s transformation during cooking. [Let’s start with asparagus - Admit it... you’d love another 19 recipes for these delicious spears.]( Thick or thin, asparagus is sweet, nutty, and grassy, with a pleasing texture. We only eat young asparagus—the new shoots of an underground crown that can grow up to 20 years. You might assume that thinner spears are younger and more tender than thicker ones. However, the thickness of an asparagus spear has nothing to do with its age—a thin spear will not mature into a thick spear. The diameter is determined by the age of the entire plant (younger crowns produce more slender stalks) and its variety. In addition to the familiar green spears, you may see purple spears (turn green when cooked) and white spears (grown without sunlight, they’re sweeter, buttery, and more expensive). [ROASTED ASPARAGUS WITH MINT-ORANGE GREMOLATA — What's the secret to perfectly roasted spears with intense flavorful browning on one side and vibrant green on the other? Use thick vs. thin spears and resist the urge to shake the pan during roasting.]( [Save 45%]( More ways with Asparagus: Pan-Roasted Asparagus with Red Onion and Bacon; with Cherry Tomatoes and Kalamata Olives • ROASTED ASPARAGUS with Mint-Orange Gremolata; with Cilantro-Lime Gremolata; with Tarragon-Lemon Gremolata • BRAISED ASPARAGUS, PEAS, AND RADISHES with Tarragon • GRILLED ASPARAGUS with Chile-Lime Butter; with Orange-Thyme Butter • ASPARAGUS SALAD with Radishes, Pecorino Romano, and Croutons; with Oranges, Feta, and Hazelnuts; with Grapes, Goat Cheese, and Almonds • STIR-FRIED ASPARAGUS with Shiitake Mushrooms; with Red Bell Pepper [PARMESAN-CRUSTED ASPARAGUS]( [CREAMY ASPARAGUS SOUP]( [ASPARAGUS-GOAT CHEESE TART]( [SNAP OR PEEL? — You may have heard that snapping the woody bases off asparagus spears is the easiest way to prep them for cooking. It turns out that a spear snapped off at its natural breaking point loses an average of half its weight—and a lot of tasty asparagus. Discover the test kitchen trick to avoid sacrificing perfectly good asparagus and produce long, elegant-looking spears that cook evenly every time. HOW TO STORE — Trim off the ends and stand the spears up in a glass or jar filled with 1 inch of water. Cover with plastic wrap.]( [45% OFF! YOUR PRICE: $21.99. Cover Price: $40]( [Cabbages — Underdogs of the vegetable world (let's change that).]( Crunchy refreshment when used raw (think slaws), meltingly soft sweetness when braised, pleasing sourness when fermented into sauerkraut, and superhealthy all the time. Hard-headed varieties include green and red cabbages; they’re hearty and will keep for more than a week in the refrigerator. Soft-headed cabbages look more like lettuce and include savoy (curly) cabbage, napa (Chinese) cabbage, and baby and mature bok choy; they’re more perishable and will wilt faster. All are available year-round; look for bright color at the supermarket or farmers’ market (dulled or washed-out color is a sign that the cabbage has been sitting around awhile). [SAUTÉEd BABY BOK CHOY WITH CHILI-GARLIC SAUCE — Good to know: Cutting the baby bok choy in half makes them easy to clean and helps them cook more evenly; an initial stint of steaming gives the stems a head start and softens them slightly before they hit the hot pan.]( More ways with Cabbage: BRAISED BOK CHOY with Garlic • BRAISED RED CABBAGE • SAUTÉED CABBAGE with Parsley and Lemon • PAN-ROASTED CABBAGE • GRILLED CABBAGE • SAUERKRAUT • CREAMY BUTTERMILK COLESLAW • HONEY-MUSTARD COLESLAW • CHINESE CHICKEN SALAD • SAVOY CABBAGE “SOUP” with Ham, Rye Bread, and Fontina [STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE]( [NAPA CABBAGE SLAW WITH CARROTS AND SESAME]( [KIMCHI BEEF AND TOFU SOUP]( [ORDER NOW! Save 45%. YOUR PRICE: $21.99. Cover Price: $40]( [Carrots - Love them as much as Bugs Bunny.]( The bright orange carrots you know have been bred and grown specifically for their size, juiciness, crunch and sweetness. They’ve become known as Western carrots and are nature’s sweetest vegetable next to beets. The trick to getting carrots to taste their best is to cook them to the proper texture. Undercooked carrots are better suited for rabbits; overcooked carrots may conjure memories of the mushy carrots of your youth. In our test kitchen, we perfected plenty of recipes using different varieties and sizes—chopped, sliced, spiralized, and even left whole, for a dramatic presentation. [ROASTED CARROTS WITH SHALLOTS AND CHERMOULA — Here’s a fresh treatment and a beautiful presentation for one of America’s favorite vegetables: Carrots are halved lengthwise, coated with melted butter, and roasted on the lower oven rack; the butter and the roasting position promote better browning. An intensely flavorful green chermoula sauce (with garlic, lemon, serrano chile, and cilantro) and toasted pine nuts balance the sweetness of the caramelized carrots.]( [CARROTRIVIA: • Originally grown for the leaves and seeds rather than the root (the part we eat). • Cooking carrots releases more of their healthy beta-carotene. • Wild carrots originated in Persia and were deep purple. The first cultivated carrots, grown in Afghanistan in roughly 900 AD, were purple and white.]( [Save 45% →]( More ways with Carrots: BOILED CARROTS with Cumin, Lime, and Cilantro; with Fennel Seeds and Citrus; with Mint and Paprika • WHOLE CARROTS with Red Pepper and Almond Relish; with Green Olive and Golden Raisin Relish; with Onion-Balsamic Relish with Mint • ROASTED CARROT NOODLES • BRAISED CARROTS with Apple • GLAZED CARROTS with Cumin, Lime, and Cilantro; with Ginger and Rosemary; with Lemon and Thyme • CHOPPED CARROT SALAD with Mint, Pistachios, and Pomegranate Seeds • ONE-PAN CHICKEN with Couscous and Carrots • BROWN RICE BOWLS with Roasted Carrots, Kale, and Fried Eggs • BULGUR SALAD with Carrots and Almonds • CHICKPEA SALAD with Carrots, Arugula, and Olives • CARROT HABANERO DIP [BRINED GRILLED CARROTS WITH CILANTRO-YOGURT SAUCE]( [CARROT-GINGER SOUP]( [CARROT LAYER CAKE]( [45% OFF! YOUR PRICE: $21.99. Cover Price: $40]( [EGGPLANT — Alluring, mysterious . . . let's venture beyond (way beyond) eggplant Parmesan.]( The beauty of eggplants is that they can be prepared in so many ways. They easily take on the flavors of other ingredients or sauces that surround them, and their flesh turns creamy and silky when roasted and appealingly tender when sautéed and browned. The most common type, globe eggplants, are full of moisture, so the key is to know when and how to salt them to draw out the excess water before cooking. [Here are the most common eggplants you’ll see: • ITALIAN: smaller version of globe eggplants with a spicy flavor; great for sautéing, broiling, grilling, and more • JAPANESE AN CHINESE: long and slender, thin-skinned and perfect or grilling or stir-frying • THAI:small and apple-shaped; taste bright and grassy and are terrific raw or roasted with pungent spices or in Thai curries • INDIAN: smaller and more squat than Italian eggplants; great halved and stuffed or cooked and mashed into dips ]( [CRISPY THAI EGGPLANT SALAD — We took elements from Sicilian caponata—eggplant, tomatoes, herbs, and vinegary notes—and married them with intense Thai flavors. Discover our quick and easy trick for ridding the eggplant of excess moisture, which streamlines this recipe and other eggplant recipes in Vegetables Illustrated.]( [TEST KITCHEN TECHNIQUE: To rid eggplant of excess moisture and collapse the air pockets that make it soak up oil like a sponge, we came up with a novel solution: Salt slices, place them on a layer of coffee filters, and heat them in the microwave. The coffee filters soak up the liquid and help maintain a high salt concentration on the exterior of the eggplant, drawing out even more moisture. There’s no need for this dehydrating step before grilling or stir-frying eggplant]( More ways with Eggplant: BROILED EGGPLANT with Basil; with Sesame-Miso Glaze • GRILLED EGGPLANT with Cherry Tomatoes and Cilantro Vinaigrette • WALKAWAY RATATOUILLE • BABA GHANOUSH • HASSELBACK EGGPLANT with Garlic-Yogurt Sauce • STUFFED EGGPLANT • EGGPLANT INVOLTINI • EGGPLANT PARMESAN • STIR-FRIED JAPANESE EGGPLANT [CHARRED SICHUAN-STYLE EGGPLANT]( [PASTA ALLA NORMA]( [ROASTED EGGPLANT AND TOMATO SOUP]( [ORDER NOW! Save 45%. YOUR PRICE: $21.99. Cover Price: $40]( [WHEN YOU MEET A NEW VEGETABLE BE READY]( • 70+ vegetables, from the familiar favorites such as green beans, corn, and mushrooms to adventurous picks such as foraged greens, sea vegetables, and tomatillos [Chapter Illustrations: Geen Beans, Corn, and Mushrooms]( • 700+ recipes, many with flavor variations, for mains and sides, soups, salads, and even baked goods and desserts • Stunningly beautiful photographs of raw vegetables, finished dishes, and step-by-step recipe guides • Intricate hand-drawn illustrations by John Burgoyne, the renowned illustrator whose drawings have accompanied Cook’s Illustrated recipes for 20 years [Chapter Opener: Chiles]( • A list of each vegetable with recipes at the front of the book to find what you’re looking for fast • Nutritional information for every recipe at the back of the book [Vegetables Illustrated]( [Save 45% NOW JUST $21.99]( [SPECIAL OFFER: Add The Complete Mediterranean Cookbook for JUST $15]( [View the web version]( of this email. 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