Serving as a guide to cooking with vegetables, this title is organised according to vegetable type. It contains information on buying, preparing and cooking various types of vegetables. Offering a range of recipes, it shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment.

This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook's shelf. It includes: Roots - from Jerusalem artichokes to yams, including potatoes and carrots; Shoots and Stems - from asparagus to fennel; Fruit - from aubergine to tomatoes; Squashes - from cucumber to winter squashes; Peas and Pods - from bean sprouts to peas; Onion Family - from leeks to onions; Flowers and Brassicas - from globe artichokes to cauliflower; Green and Leafy - from pak choi to spring greens; and Salad Leaves - from watercress to purslane.