More than 250 spirited recipes showcasing 40+ vegetables from amaranth to zucchini. For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking.
The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables. This remarkable compendium of culinary expertise covers a broad range from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade toast to dishes as radically simple as Spring Onion Sandwiches.
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