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The complete, A-to-Z guide to buying, preparing, and cooking vegetables. The follow-up to his James Beard award-winning Fish & Shellfish, James Petersons newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything youll ever need to know. The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy. Although there are plenty of vegetarian recipes -- many without dairy products -- James Peterson isnt afraid to add smoked ham or meat stock to his vegetable recipes, if thats how they're best enjoyed. Just like his previous award-winning cookbooks, Vegetables will be required reading (and cooking) for beginners, culinary professionals, and all levels of cooks in between.

"In reading [James Peterson's] new VEGETABLES, a subject close to my heart, I kept nodding in agreement and thinking, 'Right--that's just what I always thought.' No wonder I want to read every word of this typically long, comprehensive book."

Corby Kummer, Atlantic Unbound, 07/09/1998

"[A] treasure, and...refreshingly different from the masses of vegetable cookbooks on bookstore shelves. Many of the recipes are simple--sometimes too simple for an experienced cook--and familiar, but they are meticulously formulated and carefully written....[H]e easily compensates for [a few] flaws with mounds of useful information. There are easy-to-read charts for boiling, steaming and grilling, broken down by individual vegetable, as well as a chart revealing vegetable yields after cooking. A thorough list of sources is provided for unusual ingredients....The style of the recipes is at once current and traditional....[T]he recipes work quite well, adding strength to an already solidly researched and well-executed cookbook."

Amanda Hesser, New York Times, 07/08/1998

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