Vegetables

With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment.

Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable.

A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. 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.

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
• SALAD LEAVES – from watercress to purslane