Onions add a full-bodied flavor that cannot be duplicated with any other vegetable. The Italians made it popular in Italian cooking, and onions have been used for centuries in every culture to add the perfect flavor and texture to almost any meal. Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The most common type of onion commercially produced is the yellow onion. Delicious onions are versatile, nutritious, and always add a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Onion Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 230 exciting onion recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this flavorful vegetable's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Onion Delights Cookbook will be a valued addition to any chef's bookshelf.

Easy to prepare, healthful, and affordable, pasta is more popular than ever. Americans are eating twice as much pasta today as they were a few years ago. Pasta Verde offers 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni. All of the recipes make use of the freshest ingredients like asparagus, broccoli, peppers, and wild mushrooms; savory herbs including basil, rosemary, and sage; deliciously tangy Italian-imported Parmesan cheese; and good-for-you olive oil. Lots of tasty garlic and hot red pepper enhance numerous dishes. From Italian classics to the author s own personal pasta creations, all of the recipes are aimed at keeping preparation simple and using readily available ingredients. Judith Barrett is coauthor of the extremely successful Risotto and the author of Cooking Vegetables the Italian Way, and Risotto/Risotti. Her articles have appeared in the Boston Globe and the New York Times. She lives in Cambridge, Massachusetts.

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for "The Producers" at his regular table in the back of the restaurant).

Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of "The French Chef," Julia holds up a copy of "The Art of Cooking Omelettes" and recommends it to anyone interested in cooking exquisite omelettes.

"The Art of Cooking Omelettes" is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But "The Art of Cooking Omelettes" is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.

Forage is a beautifully illustrated celebration of edible plants that can be found throughout the world. Anybody can enjoy the increasingly popular back-to-nature activity of foraging. In some countries these plants are now forgotten as food, but in others they are still celebrated for their value as nutritious, delicious ingredients and cooking with wild plants is increasingly being adopted by mainstream restaurants. Journeying through 50 globally populated edible plants, Forage explores the culture and history of our wild food. Stunning botanical illustrations by artist Rachel Pedder-Smith accompany each plant, alongside recipes inspired by the regions of the world where they are most celebrated.

The word Risotto has become international. This book combines the culture and cuisine of this world-famous Italian dish. The first half is dedicated to the history of rice and its tradition in Italy. The areas where it is grown, the nutritional value of this cereal, the harvesting, the utensils it should be cooked with, all are explained, plus imaginative illustrations. The many different varieties of rice and their uses are carefully presented.