I do not garden but this cookbook, a gift from my mother, is my standard resource for cooking vegetables. I always find a recipe for the vegetable in hand that is appropriate to the occasion for which I am cooking - myself, family, guests or a festive dinner.
The book includes a first person introduction to the use of the vegetable, its growing conditions, etc. The intent is to get the feel of a private conversation with the author regarding the vegetable. There are general instructions for preparation for those who prefer to wing it rather than follow recipes. There are a variety of recipes for the vegetable which generally include at least one for each of the basic preparations. Then there are nice tables of yields, storage, use for leftovers, hints for use, even microwave instructions. The book has color photos of the various vegetables, including photos of preparation of the vegetable.
The vegetables included, some of which are families of vegetables not a single vegetable are: asparagus, beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, corn, cucumbers, eggplant, endive, fennel, greens, Jerusalem artichokes, kale, kohlrabi, leeks, okra, onion, parsnips, peas, peppers, potatoes, pumpkins, radishes, salad greens, salsify, spinach, summer squash, winter squash, sweet potatoes, Swiss chard, tomatoes, turnips & rutabagas.
This is the only vegetable cookbook you'll ever need.
