The Cook's Guide to Vegetables

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There is a vast range of vegetables to choose from, and many different varieties within each type. This practical volume combines an illustrated guide to types and varieties of vegetables, with a compendium of tasty recipes. The first part is a visual guide to with vegetables and how to use them. It features bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes, fruits and mushrooms. Every entry is pictured with detailed descriptions and advice on seasonal availability, buying and storing, preparation and cooking. Then there are 100 delicious soups, starters, main courses and side dishes featuring the different vegetables. Whether you are looking for a soup, a salad or a main course dish, you will find a tempting suggestion here - try Fresh Asparagus with Tarragon Hollandaise, French Onion Soup, Potatoes Dauphinoise, and Celeriac and Blue Cheese Roulade. There are recipes for accompaniments, such as Braised Fennel with Tomatoes, and recipes which will make a substantial supper dish, such as Onion Squash Risotto. Many but not all of the recipes are vegetarian, but in all the vegetable is the main event.