In Jane Grigson’s Vegetable Book American readers, gardeners, and food lovers will find everything they’ve always wanted to know about the history and romance of 75 different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple Broccoli Salad to the engagingly esoteric Game with Tomato and Chocolate Sauce.
Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style, from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for cassoulet, gumbo, and even Dr. William Kitchiner’s 1817 version of bubble and squeak (fried beef and cabbage).
Jane Grigson’s Vegetable Book will introduce you to vegetables you’ve never met before, develop your friendship with those you know only in passing, and renew your romance with some you’ve come to take for granted.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything