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Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Long - Hardcover

Abernathy, Pierce

 
9780593800171: Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Long
Hardcover
ISBN 10: 0593800176 ISBN 13: 9780593800171
Verlag: Random House Inc, 2026

Inhaltsangabe

Discover the joy of cooking the produce of each season with vibrant, creative, and approachable recipes from the acclaimed food content creator Pierce Abernathy

Turning to the flavors of fresh, seasonal produce for inspiration, Pierce Abernathy’s superpower is making unfamiliar or overlooked vegetables thrilling. With his laid-back approach and uniquely appealing recipes, he has attracted a devoted online following for his creativity in transforming healthy ingredients into meals that feel luxurious and indulgent. You'll never tire of your market haul with Pierce’s fresh take on vegetarian cooking—lots of dips, twists on classics, and unexpected turns that make your dish sublime.

In Every Leaf, Every Stem, seasonal ingredients take center stage in delicious and doable dishes like a flavorful summertime Panzanella with Peaches and Fried Basil and a silky Squash Soup with Kimchi and Nori Croutons for winter. There are plenty of his signature dips, like a vegan Swiss Chard and Artichoke Dip, and desserts, like a Rhubarb and Fennel Upside Down Cake. For year-round flexibility, Pierce also includes a chapter of evergreen dishes that can be made with pantry staples and readily available produce, like a versatile Roasted Pepper Caponata and a perfect Shaved Fennel Salad. The recipes flow naturally from light and crunchy to hearty and generous, so you can follow your cravings to a satisfying, plant-based meal, whether you’re coming home from the farmers’ market or your local grocery store.

Every Leaf, Every Stem invites readers to explore new ingredients and experiment with techniques to gain more confidence in the kitchen. With his creative approach to cooking, Pierce demystifies the foods you might be nervous to try by showing you how delicious they can be without a lot of fuss.

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Introduction

I never thought I’d write a cookbook. Growing up, I was a picky eater. I hated to go out to eat—I thought it was a waste of time. I was vegetarian in high school, which meant I ate copious amounts of crispy potato soft tacos from Taco Bell and downed countless Blizzards from Dairy Queen. Food just wasn’t a priority for me—yet my mom was (and is) an incredible cook. She graciously cooked me and my brother straightforward and fresh meals multiple times a week. Dishes like seared fish fillets dressed simply with lemon and served with steamed broccoli and roasted potatoes. I’m so grateful she instilled in me an appreciation of foods that didn’t hide behind anything—even if it took me years to appreciate.

I didn’t develop a strong relationship with food until I went to college. Moving from Kentucky, where I grew up, to Boston was an awakening in a variety of ways, food being chief among them. I was exposed to new cuisines, ingredients, and people, and they left a huge impression on me: my first banh mi from Super 88 ($3.50 at the time), late-night shawarma from Tarboosh (sometimes the father-and-son owners would grab a guitar and grace us with a performance while we ate), and aspiring-gourmand friends who ordered foie gras and duck prosciutto to be delivered to our decrepit apartment in Allston. I started to find joy in food for the first time in my life thanks to my time there.

I studied film in school, then found my way to New York and eventually fell into digital media. After about a year, I landed my first food-media job, working at BuzzFeed. I joined Tasty, their vertical defined by fast-cut cooking videos shot from above that, at the time, were garnering millions of views across Facebook. My job became exciting: Not only was I shooting, editing, and producing content, but I was working with my hands and cooking almost every day. BuzzFeed had a particular audience that desired a particular type of recipe, typically over-the-top cheese pulls or giant versions of smaller foods—things I would call “stunt food.” We always worked with the same accessible and, frankly, unhealthy ingredients to deliver quick, viral food porn. It was here I learned all about virality and the appetite of the general consumer. I had a lot of fun coming up with no-bake cheesecakes and pasta dishes that Italians would cry about, but when I would finish the video, I would barely touch the food. It didn’t satiate my palate.

Though I didn’t love the food I was cooking at work, I did love that I was cooking every day, and soon it was all I wanted to do. I would go home and cook through Sami Tamimi and Yotam Ottolenghi’s Jerusalem, my first cookbook. Dishes like roasted butternut squash with tahini and herbs and burnt eggplant soup with moghrabieh, large couscous pearls from Lebanon. I couldn’t get enough. These foods set me on the journey to where I am now.

When the pandemic hit, I moved back to Kentucky. Missing my food-focused life, I started making cooking videos in my parents’ kitchen. I had one goal in mind with those videos: to get people excited about eating more plants. I’d go to Kroger to look for the freshest produce and think, “What do I do with this rutabaga? How do I turn it into a recipe people would want to make?” These simple questions led me to the farmers’ market, where I’d speak to farmers at their booths and ask them what they were most excited about.

I made dips—lots and lots of dips. I made ones like my riff on Iranian kashke bademjan, using Greek yogurt and topped with the same caramelized onions that get blended into the eggplant; a bright turmeric yogurt that goes with crisp zucchini cakes; and my simple tzatziki, which I serve with a drink made from the strained cucumber juice and a squeeze of lime. I found that blending roasted vegetables with spices, aromatics, vinegars, and oils makes the vegetables more accessible. And let’s face it, everyone likes to dip things. I felt like I had figured out a way to make this produce-centric food feel luxurious and indulgent—the key to convincing people to eat more vegetables.

Along the way, my videos got very popular, and I heard from lots of viewers about how the recipes I was making helped them eat well during the quarantine and made food exciting for them. I sensed in them the same enthusiasm I’d felt all those years ago when opening up the pages of Jerusalem.

Fast-forward a few years and now the video series that began in my parents’ kitchen has moved to Brooklyn and traveled all over. In the process, I’ve been lucky to eat, drink, cook, and learn in places that have inspired how I cook, eat, and share my perspective. These experiences continue to influence how I cook and think about food. I’ve built a platform around making plant-forward food that’s fun and approachable because it’s something I wish I’d had knowledge of and access to years ago. I’m a firm believer in food as a universal love language that can transform picky eaters and change their tastes—all they need is someone to demystify the foods they’re nervous to try and show them how delicious they can be.

This book is filled with approachable recipes for the produce you’ll find wherever you shop. But it’s not just a book about produce—it’s about being inspired by what you see at a market or grocery store and turning that inspiration into excitement to cook for yourself, your family, and friends. The bonus is that my approach will help you become a more confident cook, as you learn techniques and basic recipe formats that will encourage you to explore and experiment.

I’ve organized this book by the seasons. In each chapter, recipes flow naturally from lighter to heartier, always ending with dishes that will satisfy any sweet tooth. Though we cover the four seasons, I also start with a chapter titled “Evergreen” with produce that is available all year round. I’m a realist when it comes to the way people shop and cook—I know everyone can’t go to, and cook from, only a farmers’ market or use only in-season ingredients. Yes, our produce has seasons, but most produce is available the entire year in our grocery stores, and I want to reflect that reality. Vegetables like cauliflower, mushrooms, beets, and celery are in this chapter, and these preparations are exciting to cook no matter the time of year. (On page 266, you will also find an alternative table of contents, where you can browse recipes based on cooking times and styles, cravings, and even party size.)

You may notice that my chapter on summer dishes is much longer than the others. That’s by design because I want this book to be reflective of the amount of produce that’s available to most people in each season. Springtime is short as hell at the market—it goes from winter to summer real quick. The market in the summer is overflowing with the widest variety of produce, and I can’t get enough of it. You’ll also see that for many vegetables, I include only one recipe. I’d love to share dozens of squash or mushroom recipes, but I want this book to be the broadest reflection of the variety of produce that most people in America have access to, so I’ve focused on the best way I’ve found to cook each item.

Beyond the recipes, you’ll learn about food sourcing and setting up your home kitchen for success, as well as my go-to tools, pantry staples, and homemade condiments, which will support you as you transform all the vegetables and fruit you want to eat. Through this and the recipes in this book, you will build a set of skills and understanding that will allow...

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Verlag
Random House Inc
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 10 
0593800176
ISBN 13 
9780593800171
Einband
Gebundene Ausgabe
Anzahl der Seiten
272
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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