An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into thefour seasons so that readers are encouraged to cook vegetables when they areat their very best and come into season — especially useful if they grow theirown.Discover an incredible range of vegetable dishes, both as vegetarian optionsand as an accompaniment to meat and fish dishes, with this informative anddetailed cookbook. Each of the 49 featured vegetables is accompanied bypractical information for preparation and culinary notes with options for differentways of cooking. The featured vegetables range from peas and new potatoesthrough more unusual produce such as scorzonera and borlotti beans. The bookis packed with atmospheric photography and contains mouth-watering recipessuch as cucumber ice cream, salt-baked celeriac, wild mushroom and barleyrisotto, sticky blackcurrant shallots and carrot and cardamom cake.This is a timely book to tie in with the current renaissance in vegetablegardening, allotments and community agriculture schemes.
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