3 of 3 people found the following review helpful
In continuous use,
This review is from: Jane Grigson's Vegetable Book (At Table) (Paperback)
I have been using my old Penguin paperback edition since ... the 1980s. It's a go-to book for good and warming vegetable dishes. It never occurred to me that it lacks illustrations. It's organized alphabetically by vegetable, from Artichoke to Yams, with chapters on cardoons, chayote, dandelion leaves, lentils, nettles, purslane, and other exotics I've never thought about (hop shoots, earthnuts, laver). The parsnip chapter follows "How to choose and prepare parsnips" with John Evelyn's 1699 recipe for buttered parsnips and a wonderful curried parsnip soup.