Thanks to the delicious collection of recipes in this book, "Eat your vegetables!" will cease to be a threat around the dinner table. In fact, Cooking Vegetables is sure to convert even Brussels Sprouts-haters. From side-dishes to main courses, recipes follow the seasons: Spring blooms with Asparagus and Prawn Pizetta; Summer sizzles with Barbecued Sweet Corn; Autumn’s bounty brings Leek and Chicken Calzones; and Winter warms the soul with Spiced Baby Turnips. Each recipe is illustrated with gorgeous photographs of the cooking process. The author brings to the table a cornucopia of details about regional cuisine, cooking seasonally, and special techniques. Cooking Vegetables is sure to become a classic, even in the kitchens of die-hard carnivores.
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