cookery (vegetables)

Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits of fruits, such as tomatoes, avocados, squash, and peppers. Includes recipes.

Describes how to plant, grow, and cook a variety of unusually colored vegetables, including red corn, yellow watermelons, and multicolored radishes.

A guide to the different ways vegetables are prepared in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa that includes more than two hundred authentic recipes.

Describes the eating patterns of a vegetarian and their benefits, with particular emphasis on a balanced diet. The last chapter is devoted to recipes which would appeal to teenagers.

Describes how to plant, grow, and cook a variety of unusually colored vegetables, including red corn, yellow watermelons, and multicolored radishes.

Describes different types of vegetables, their history, how they are grown, and their role in human diet and health. Includes recipes.