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Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.

Provides step-by-step instructions for creating fruit and vegetable food art, such as a funny face salad, an apple flutterfly, and a flying cucumber; and includes tips on techniques.

Alphabetically arranged entries for a wide variety of vegetables, herbs, and fruit provide cultivation advice, information on pests and diseases, and facts on culinary use along with recipes.

The chefs and owners of a Philadelphia-based, innovative vegetarian restaurant showcase recipes for 100 different dishes that can be easily prepared at home including Porcini and Celery Root Shepherd's Pie, Charred Shishito Peppers and Chocolate Stuffed Beignets. The most exciting vegetable cooking in the nation is happening at Vedge, in Philadelphia, where flavorful fare is wowing vegans, vegetarians and carnivores alike. This cookbook will revolutionize...