VEGETABLES UNLEASHED: A Cookbook
by José Andrés & Matt Goulding
May 2019 – Harper/Ecco (US)
VEGETABLES UNLEASHED is a New York Times bestselling cookbook that will transform how we think about—and eat—the vast universe of vegetables.
Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, VEGETABLES UNLEASHED showcases Andrés’s wide-ranging vision and borderless cooking style.
With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, VEGETABLES UNLEASHED gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, VEGETABLES UNLEASHED will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.
José Andrés is a Michelin-starred, James Beard Award–winning chef, and was named among Time’s “100 Most Influential People.” He is the founder and chairman of World Central Kitchen, the NGO behind #ChefsForPuertoRico, and cofounder of ThinkFoodGroup, which has more than thirty restaurants around the world. He is also the author of three cookbooks and the New York Times best-selling WE FED AN ISLAND, which describes how Andrés and his team cooked for hundreds of thousands of hungry Americans in Puerto Rico after the devastation of Hurricane Maria.
Matt Goulding is an Emmy- and James Beard Award–winning writer and the New York Times bestselling author of over twenty books. He is also the cofounder of Roads & Kingdoms, the 2017 James Beard Publication of the Year.
“José Andrés, the chef, restaurateur and philanthropist, sets off on an extravagant vegetable journey in his dazzling new cookbook.”–The New York Times
“Backed by his worldwide restaurants, reputation for humanitarianism, and many awards, Spanish-American chef Andrés (We Fed an Island, 2018) stands to change the way we eat and imagine vegetables. For this globally influenced ode to the vibrant possibilities of vegetables, he has a well-matched co-author in Goulding, who’s written food and travel books about Japan (Rice, Noodle, Fish, 2015) and Spain (Grape, Olive, Pig, 2016). Goulding’s natural affection for the infectiously enthusiastic chef comes across, while recipes reflect Andrés’ playful and ever-experimental culinary thinking. The brilliantly photographed book is divided into seasons, which are organized alphabetically by vegetable. (Ingredients can also be referenced via an index.) Readers can expect classic-leaning salads, gazpacho, vegetarian paella, and Spanish tortillas, and also tomato tartare, burgers with slabs of beet “steak” swapped for meat, a mushroom soup that looks like a cup of frothy cappucino, or a sweet potato that serves as the base for an ice-cream sundae…The authors make it clear that this is a pro-vegetable (not anti-meat) cookbook, and include a meat option in a few recipes. Recommendations for composting, in-season and farmer’s-market shopping, and using seeds and scraps all underscore their waste-reducing ethos and their goal “to get people excited about things that sprout from the ground.” HIGH-DEMAND BACKSTORY: 2019 Oscar presenter Andrés has distinguished himself as a celebrity chef with a vision for “new, better ways to feed the planet…”—Booklist (starred)