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Digby Law's Vegetable Cookbook: A New Zealand Classic Digby Laws Vegetable Cookbook A New Zealand Classic, ISBN 9781869710927 and books by Digby Law on sale at thebookshelf.co.nz When this book was first published in 1978 it became an instant classic – it has been reprinted over 16 times and is still recognised as one of the best vegetable recipe collections available. It provides over 400 superb recipes that make the most of the combinations, flavours and textures of delicious fresh New Zealand produce. Recipes include side dishes, salads, mains, desserts, dressings and sauces. About the AuthorDigby Law (1936–1987) was one of New Zealands most creative food writers. A pioneer with New Zealand food, he took what grew in our gardens and lined it up with the best of what was available from overseas. His positive encouragement led many mediocre cooks to a true appreciation of ingredients and cooking method, flavours and presentation. He was well known as a writer and broadcaster on food and was a regular magazine columnist.Table of ContentsDigby LawIntroduction Asparagus Avocado Beetroot Broad Beans Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Choko Courgettes Cucumbers Dried Beans Eggplant Globe Artichokes Green Beans Green Peas Green Peppers Kumara Leeks Lentils Lettuce Mushrooms Onions Parsnips Potatoes Pumpkin Radishes Silverbeet Spinach Sweetcorn Tomatoes Turnips Watercress Other Vegetables Dressings and Sauces Garnishes Herbs Index ExtractI love healthy foods but I"m not a health food nut. I am amazed that many of us – whether exclusively devoted to vegetables or not – cook them with complete indifference, ignore the seasonal fresh vegetables in favour of the relatively unhealthy frozen or canned types and use only a scant few of the many varieties of vegetables available.Those that are used are mostly cooked badly and with a complete lack of imagination… cabbages are boiled into a pulpy mess, potatoes are boiled in a glutinous, uninteresting mass, cauliflower is overcooked into an evil–smelling greyish sort of horror… whilst delightful vegetables like courgettes, globe artichokes and broccoli are completely ignored. Bearing all this in mind, I have tried to give as many ways as possible of presenting the many vegetables, whether raw, as salads, simply cooked or elaborately cooked. Remember when cooking vegetables that a good rule to follow wherever possible is to serve your green vegetables "crisp–tender" and other vegetables "barely cooked". I have given a wide variety of ideas and recipes for vegetables for use as first courses, as meat accompaniments, as cocktails, as main courses, as salads, and there are even a few as desserts and cakes. All vegetables make excellent soups but I have not included these – they"re another story. There are the critics who say that fresh vegetables should not be spoiled by serving them under a guise of other flavours. I heartily agree, but when there is a glut of one particular vegetable, it must be used for economy reasons. We soon tire of it served the same way every night but if it is presented each night under a simple and subtle disguise it will then be most welcome – and that is what this book is all about. Before the days of home freezers, modern winter growing techniques and air–freight from other lands, very few vegetables were available in the winter. The sameness of cabbage or carrots or parsnips or turnips was suffered every night. If you have experienced this you would realise the great importance of variety. Bear in mind that a recipe is really only a guide to your cooking. If you don"t follow it, then everything you prepare is in danger of tasting the same. I suggest you try the recipe out as it is written then, if you disagree, change it to suit your palate, altering quantities or ingredients to your personal tastes. However, if you change the recipe, change its name too. A subject that could drive the average cook quite potty is the exact vitamin content of vegetables and which you should have for what. There"s really no need to worry about this as long as you serve a colourful meal. That is, wherever possible, make sure you have a white, a yellow, or red, and a green vegetable incorporated in your meal. That way you"ll have a good array of vitamins as well. It"s commonsense that the meal should look attractive and it"s also good to know that you are striking at a good balance of nutriments. Research has proven that water absorbs vitamins, as does excessive salt. Cook your vegetables in a minimal amount of water with a minimal amount I of salt and any water leftover after cooking should be retained for use in soups or stews or perhaps drunk as a refreshing drink. Steam the vegetables in the saucepan rather than stew them, then add more salt at the end of cooking if necessary. Raw vegetables, of course, retain their vitamins, but you could probably eat about five times the amount of certain cooked vegetables in comparison I with the bulk of the raw vegetable As well as vitamins and minerals, many vegetables contain protein and many contain fibre. Note too that vegetables are low in cholesterol, thus helping avoid heart diseases Finally, a word to vegetarians. Whether your reasons for being a vegetarian are for spiritual ideals, reasons of health or simply money, there is no need to serve bland, non–tasting foods that turn a meal into a chore rather than an occasion. Vegetarian food can be as flavoursome and adventuresome as any other food but for some reason many vegetarian dishes are just plain dull and boring. There are kinds of seasonings – as well as salt and pepper – both mild and strong, that can bring out the flavours as well as impart some of their own. A touch of garlic, a good sprinkling of freshly ground black pepper, the prudent use of herbs and spices, a touch of dark or light soy sauce or lemon juice – all these and many others can work wonders with your vegetables. The cup used is the standard 250–ml cup, the tablespoon is the standard 15–ml tablespoon and the teaspoon the standard 5–ml teaspoon. The number of servings has been stated for each recipe, but again this is only a guide. Because the servings often depend on the style of the ingredients and the type of dish, some are for two, others for four, six or eight. The style of the recipes varies too. Mainly because I wanted to reach all cooks, not just the beginners or the professionals but everyone, and to do this I have included recipes with ingredients spelt out, others with the ingredients in the running commentary and others with those gorgeous words, "some" and "lots".
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 "Digby Law's Vegetable Cookbook: A New Zealand Classic")