This is a visual guide to vegetables and how to use them, with 100 delicious recipes for soups, salads and main courses. It features bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes, fruits and mushrooms. Every entry is pictured with detailed descriptions and advice on seasonal availability, buying and storing, preparation and cooking. It includes fabulous dishes such as Fresh Asparagus with Tarragon Hollandaise, French Onion Soup, Potatoes Dauphinois, and Celeriac and Blue Cheese Roulade. There is a vast range of vegetables to choose from, and many different varieties within each type. This practical volume combines an illustrated guide to types and varieties of vegetables, with a compendium of tasty recipes. Photographs of each vegetable provide an instant reference, and the accompanying description gives details of how to prepare, use and cook each type. There are recipes for accompaniments, such as Braised Fennel with Tomatoes, and recipes which will make a substantial supper dish, such as Onion Squash Risotto. Whether you are looking for a soup, a salad or a main course dish, you will find a tempting suggestion here.

This is an illustrated and authoritative guide to the art and science of fermented foods, featuring 90+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Karlin offers a solid introduction to the principles of fermentation and explains equipment, ingredients, processes, and techniques, plus she includes two dozen recipes that incorporate fermented foods into elegant and enticing finished dishes like grilled lamb stuffed with apricot-date chutney.