Jane Grigson provides a guide to the selection and cooking of
vegetables, from the humble potatoe to the exotic chinese
artichoke. Tempting recipes from all over the world bring out the
flavour and texture of each vegetable and turn the most modest
ingredients into delightful dishes. (Kirkus UK)
With her customary zest and erudition Jane Grigson has provided the definitive guide to the selection and cooking of vegetables, from the humble potato to the exotic Chinese artichoke. Tempting recipes from all over the world bring out the flavour and texture of each vegetable and turn the most modest ingredients into delightful dishes.
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