Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables with Guts: A Cookbook

(Hardback)

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Make Vegetables Great Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors ofLucky Peachhave colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.

Reviews

Avegetable cookbook like no other, in a good way.
The New York Times

One of Fall's 6 Best Food Books
The Wall Street Journal

Lucky Peachs Power Vegetables is the Van Halen air guitar solo of plant-centric cooking... Lifelong herbivores, skeptics who cohabitate with vegetarians, and omnivores looking to diversify their repertoires will benefit from the bold fare in Power Vegetables, spanning from zucchini pizza, Tex-Mex shepherds pie (spoiler: its lamb-free!), and this vibrantly photogenic borscht.
USA Today

As with so much of what Lucky Peach does, the balance between irreverence and utter seriousness of purpose makes this book a delight. The playful visuals and Meehans off-the-cuff text offer near-constant reminders that vegetables are wildly versatile, and cooking them ought to be fun.
Publishers Weekly, starred review

Peter Meehan (and the editors ofLucky Peach) found a way to makea vegetable cookbookthat you'll want to read as much as you want to (lick the pages) cook from.
Food52.com

Aggressively tasty vegetables
NYTimes.com

The indie food magazineLucky Peachhas made our dreams come true with their new cookbookLucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables With Guts,in which the editors of the quarterly mag share all the best vegetable-focused dishes from our favorite chefs and restaurantsincluding the legendary ABC Kitchen's Squash Toast.
MindBodyGreen.com

An exuberant take on vegetables and one of Our Top 10 Cookbooks for 2016
Newsday

The editors of Lucky Peach, a quarterly food magazine founded by former NYT restaurant critic Peter Meehan and chef Momofukus David Chang, are on a mission to add a little boom boom pow to your weeknight cooking. This assortment of meat-free meals moves beyond pasta and grain bowls, putting produce front and center with help from guest contributors like Chang, Jessica Koslow of Sqirl, and Brooks Headley and Julia Goldberg of Superiority Burger.
InStyle

Araucous pileup of umami-stoked veggies photographed with kitschy action figures. The recipes are easy and accessible...
Atlanta Journal Constitution

Any book with an exclamation point in its title promises to be a good time, and the third book from theLucky Peacheditors doesnt disappoint. They switch gears after their previous meat-centric cookbook with 100-plus recipes that show vegetables are anything but boring, like tempura green beans with honey mustard and bright,charred carrots.
TastingTable.com

Proof that vegetables are cool: Theyre getting the Lucky Peach treatment.
The Washington Post

The humorous and diverse roster of recipes from top chefs including Ivan Orkin, David Chang and Jessica Koslow is made far less intimidating by witty commentary, quick Q & As and detailed instructions that feel as if your very talented, very cool chef friend is teaching you some cherished industry secrets.
PasteMagazine.com

The idea that vegetables can make up a full, satisfying meal is no longer a novel concept...But now cooking weekday meals with this emphasis just got a whole lot easier, thanks to a new cookbook fromLucky Peach. And as its title,Lucky Peach Presents Power Vegetables!,suggests, there are no weak links or dribble-y leeks to be found here.
Vogue.com

If any publication is going to make cooking vegetables fun, itsLucky Peach. Plus, chefs such as Ivan Orkin and Brooks Headley contributed recipes.
GrubStreet.com

Lots of brightly colored graphics and photographs that are themselves mostly fun and a bit silly (one shows blue cheese dressing for a wedge salad also being poured over toy trucks and shoes), as well as recipes that one could say the same thing about: daikon with X.O. sauce, foil-wrapped vegetables, Kung Pao celeries, miso butterscotch.
Los Angeles Times

Meehan and his fellow editors at Lucky Peach magazine have produced a book of entirely charismatic vegetable dishes. Readers will find the likes of Buffalo cucumbers, Tex-Mex shepherds pie, Sichuan squash stew, and zucchini mujadara, along with input from hotshot chefs such as David Chang and Ivan Orkin.
Boston Globe

Author Bio

Lucky Peach is an award-winning independent food magazine that publishes daily on its website and quarterly as a printed journal.Lucky Peachhas authored several other books, including Lucky Peach Presents 101 Easy Asian RecipesandThe Wurst of Lucky Peach. Peter Meehan is the editor and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks including the New York Times bestselling Momofuku and The Frankies Spuntino Kitchen Companion and Cooking Manual. He lives in New York.