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Vegetables
See also: Vegetarian
 Rhubarbaria
Mary Prior
Everything you will ever need to know about rhubarb can be found in this cheerful, pocket-size study. The history of the sometimes-fruit, sometimes-vegetable's origins as a remedy and a then food, is punctuated by plenty of historical and modern rhubarb recipes. From raditional puddings to more adventerous rhubarb and fish combos, this book has it covered. Softcover, 144 pp. $16.95.
 River Cottage Handbook No. 1
Mushrooms
John Wright
This is the first volume of this terrific little series from the folks at River Cottage. Fearnley-Whittingstall has set about inspiring those around him to share their expertise on subjects. Foraging for mushrooms never sounded so appealing! Lots of descriptive information about each mushroom. Hardcoer, 256 pp. $29.95.
 River Cottage Handbook No. 4
Veg Patch
Mark Diacono
A welcome additon in this series from River Cottage, in helping the gardener/cook plant their own crops. How to grow, how to harvest, how to eat are well layed out for each vegetable, along with additonal info for varieties and controling pests. Hardcoer, 272 pp. $25.00.
 More Vegetables, Please!
Elson M. Haas
If you find it impossible to fill you and your family's vegetable requirements, this could be just the book for you. Elson Haas, a medical practitioner and author of several books concerned with nutrition, and Patty James, a chef and nutritionist, have devised this book full of ideas and recipes which will help you and yours get your 5 a day. The book is not strictly vegetarian, there are meat, fish, and poultry recipes also, but recipes are predominantly veggie based. Some line drawings. Softcover, 227 pp. $26.50.
 Grow and Cook
Brian Tucker
This is an excellent book for those wanting to grow and prepare their own fruits and vegetables from seed to plate. Tucker explains simple techniques and rules for the home vegetable gardener – sound advice from someone who has been growing his own vegetables from a time when it was an essential part of post-war austerity. Paper, 192 pp. $8.95.
 The Produce Bible
Leanne Kitchen
This is a lovely book full of delightful recipes that feature the best fruits, vegetables, herbs, and nuts available. Each entry includes information about seasonality, buying and storing, and often the history or other interesting tidbits about the ingredient. But it is the recipes that really shine. Comforting with french, italian, and mediterranean influences this is a treat for anyone struggling to up their daily intake of produce. Colour photos. Softcover, 447 pp. $35.95.
A Canon of Vegetables
Raymond Sokolov
Common vegetables and legumes like broccoli, spinach, and lentils, along with less familiar items like taro, molokheya (an Egyptian leafy green plant) and chayote are presented in their most classic incarnations. These recipes from around the world will add to any cook’s repertoire. Sokolov presents a short but interesting history of each vegetable with basic buying and preparation info. Hardcover, 248 pp. $32.95.
 Vegetable Harvest
Patricia Wells
Inspired by her provencal potager, Patricia Wells has written a worthy successor to Georgeanne Brennan’s much-missed Potager (out of print). Although many of the recipes - everything from appetizers to stews with fish and meat, grain and bean dishes,even desserts, sound rich, most are healthy and have the nutritional breakdown to prove it. Illustrated with colour photos, this book has only one weakness - the print is small. Hardcover, 324 pp. $43.95.
 The Best Vegetable Recipes
Cook's Illustrated
From artichokes to zucchini, the trusty editors at Cook’s Illustrated have tested, retested, and re-retested classic vegetable recipes to come up with the best version whether simple baked potatoes or caramelized onion with dark rum. But the most compelling reason to dig into this book is the information: from vegetable varieties to best equipment for different tasks to choosing vinegars, every aspect has been thought out. Colour photos and line drawings. Softcover, 342 pp. $24.95.
 Serving Up the Harvest
Andrea Chesman
Whether you buy organic produce at the farmer’s gate or bagged carrots and beans at the supermarket, Andrea Chesman has ideas to jazz up the way you serve vegetables. Organized by season, the 175 recipes include everything from asparagus to winter squash. Dishes include pasta ribbons with peppers, miso-glazed sweet potatoes, and sweet & spicy Brussels sprouts with pork. Gardening, cooking, and general vegetable tips, hints, and lore accompany the recipes. No photos. Softcover, 501 pp. $21.95.
 Vegetables from The Culinary Institute of America
Soups, appetizers, salads, entrees, sides, sauces and relishes, this book offers 170 enticing ways to get all the servings of vegetables we should be consuming. The vegetables 101 section in the introduction has handy charts with the vegetable families, their members and how best to use them. Another chart lists specific vegetables, best storage methods and times. Beautiful photos illustrating both finished dishes and preparation methods. Hardcover, 293 pp. $50.00.
 Field Guide to Produce
Aliza Green
The excellent Field Guide series (Herbs & Spices, Meat, Seafood)
have now released a produce version, and like the others it is sure
to become indispensible. If you can't tell a zucchini from a cucumber, or
if you are good with the familiar but want to try some of the exotic fruits
and vegetables appearing more frequently in your supermarket this will help.
With descriptions, pictures, cooking suggestions, and storage advice you
will become a produce expert in no time at all. Colour plates. Softcover,
312 pp. $17.95.
 Vegetable Soups
Deborah Madison
Wonderful soups of every kind for vegetarians, but no meat eater will
feel something is left out with these creations. Divided by type (bean
soups, broths, soups with grains) as well as season there is something
here to satisfy every taste and occasion. Try Herb and Garlic Broth
when you have a cold, Quinoa, Corn, and Spinach Chowder for something
different, and White Gazpacho of almonds and melon, in the sweaty height
of summer. Colour photos. Softcover, 230 pp. $25.95.
 The Tomato Festival Cookbook
Lawrence Davis-Madison
Between these two covers you will find everything you need to know to grow tomatoes
plus 150 ways, both wonderful and weird, of consuming your bumper crop. Tired
of tomato-topped pizza? Try green tomato chocolate cake instead. Illustrated.
Paper, 310 pp, $18.95.
 Vegetables
From The Sea
Jill Gusman
A much-needed book on everyday cooking with sea greens. Seventy-five beautifully
photographed recipes, plus an indispensable full-colour guide to sea greens,
including how to purchase, store, rehydrate, and cook them. Hardcover, 131 pp.
$42.95.
 Edamame
Anne Egan
Creative, flavourful recipes featuring the underappreciated green soy bean. Hardcover,
$29.95. 134 pp.
 Great Potatoes
Kathleen Sloan-Mcintosh
Who doesn't like potatoes? A culinary icon the potato is presented here in seasonal,
classic, international, well-dressed, and exotic recipes. 212
pp. $25.00. Recipe:
Oven-Roasted Potatoes & Parsnips with Curry.
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