http://worldcat.org/entity/work/id/34914022

The vegetable book

Vegetables have moved to the center of the culinary stage in recent years. No longer are they relegated to the side of the plate, as more and more people discover the health benefits and superior flavor of the wide variety of fresh produce currently available. In the spirit of this revolution, Colin Spencer takes an expert look at both common and exotic vegetables - where and when to get the best of them, their history, properties, varieties, and foibles. Innovative recipes offer a fresh take on common fare, and open new possibilities for using a cornucopia of unusual produce, such as chicory, parsnips, and taro. Creative ingredients and traditional favorites make the most of these vegetables in soups, salads, appetizers, and main dishes. Arranged by horticultural family, there are over 100 vegetable entries for varieties common in America, with more than 300 accompanying recipes.

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