An exciting and beautiful new vegetable book by well-known food writer Sybil

Kapoor. The 154 recipes are simple and modern and the book is divided into the

four seasons so that readers are encouraged to cook vegetables when they are

at their very best and come into season – especially useful if they grow their

own.

Discover an incredible range of vegetable dishes, both as vegetarian options

and as an accompaniment to meat and fish dishes, with this informative and

detailed cookbook. Each of the 49 featured vegetables is accompanied by

practical information for preparation and culinary notes with options for different

ways of cooking. The featured vegetables range from peas and new potatoes

through more unusual produce such as scorzonera and borlotti beans. The book

is packed with atmospheric photography and contains mouth-watering recipes

such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley

risotto, sticky blackcurrant shallots and carrot and cardamom cake.

This is a timely book to tie in with the current renaissance in vegetable

gardening, allotments and community agriculture schemes.