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Focusing on five key vegetables to the region -- cabbage, beetroot, potato, carrot and mushrooms -- it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both...

"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into...

Go from "what the heck is this" to "how does it taste so good" in this celebration of misfit vegetables.

While her third-grade classmates are sprouting seeds in paper cups, Becky has a more ambitious, innovative science project in mind.

Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate. With 250 recipes, the possibilities are nearly endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea...

"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase...

"Discover new ways to serve a wide range of vegetables with this cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf"-- Provided by publisher.

Plant-based and veg-forward dishes and meals to encourage eating more plants; based in nutritional, economical, and environmental considerations.

Start eating the crazy, sexy way: a nutrient-dense, plant-happy approach to eating and living that harmonizes your beautiful body at the cellular level!
The woman who made prevention hot is now making it delicious! Crazy Sexy Kitchen, the follow-up to Kris Carr’s New York Times bestseller Crazy Sexy Diet, is a Veggie Manifesto for plant-empowered gourmands and novices alike, and it’s filled with inspiration,...

"The Southern Vegetable Book celebrates all of the diverse produce that Southerners hold dear. Author Rebecca Lang, a ninth-generation Southerner, showcases 30 of the South's most well-loved vegetables, including favorites and staples like tomatoes, okra, and corn, and lesser-known gems like Jerusalem artichokes and ramps. Whether you live deep in the heart of the South or to the west or the north, you'll learn what to look for when you're buying...