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.
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