Includes index.

Partial contents: Techniques for cooking vegetables (Includes: Artichokes, Asparagus, Avocados, Beets, Beet greens, Bell peppers, Bok coy, Broccoli Raab, Brussels sprouts, Burdock, Chnese cabbag, Cardoons, Celeriac, Chayote, Chestnuts, Chickpeas, Eggplant, Fennel, Fiddlehead ferns, jerusalem artichoke, Jicama, Kohlrabi, Okra, Parsley root, Parsnips, Radicchio, Escarole, and Belgian endive, Rutabagas, Salsify, Seaweed, Shell beans, Sorrel, Swiss chard, Tomatillos, Truffles, Water chestnuts, Watercress, Winter squash, Yams, Zucchini)

Explanations of each vegetable, arranged alphabetically from artichokes to zucchini, are followed by vegetable salads; fried vegetables; vegetable gratins and casseroles; grilled vegetables; pasta, gnocchi, and risotto; pickles and brine; pureed vegetables; roasted vegetables; four flavorful favorites (garlic, dried mushrooms, preserved meats, and anchovies); braising; soups; vegetable stews; tasty starters for parties and meals; and sauces, salsas, pastes, rubs, and flavorful broths.