To refer to this masterwork as an A-Z of ingredients does it a disservice. Schneider called upon an army of experts – chefs, food scientists, growers and food writers – when penning this beautifully written, authoritative reference work with recipes. Chef Alain Ducasse described the book as “Absolutely formidable; truly prodigious!” when it was published – and he wasn’t wrong.
from the publisher
A comprehensive guide to more than three hundred vegetables, ranging from the everyday to the exotic, features detailed description of each, full-color identification photographs, more than five hundred recipes, and tips on selections, preparation, storage, and more.
Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, now celebrating its twentieth anniversary, is as relevant today as it was when it was first published. In a piece written exclusively for ckbk, the author reflects on how much – and how little – the food world has changed since the book’s publication.