Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks....

Recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost. Filled with a guerrilla spirit and brought to life by showing the home cook how to approach cooking vegetables in an entirely fresh and surprising way and that the world can be changed through the power of plants.

"Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables--all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter...

Plant-based and veg-forward dishes and meals to encourage eating more plants; based in nutritional, economical, and environmental considerations.

"Charmed by Betty Crocker, who has been an icon in American cooking for nearly a century yet still represents a certain style of modern super-woman who can do it all, the Shannons were compelled to take on a cooking challenge: they set out to prove that any recipe could be re-created to satisfy even the pickiest eaters, whether they be vegan, vegetarian, or carnivore" --P. [4] of cover.

Plant a colorful vegetable garden, cook your harvest with easy, step-by-step recipes, and eat delicious, homegrown foods.

In this follow-up to their acclaimed cookbook Vedge, Rich Landau and Kate Jacoby continue to transform vegetables in recipes that proudly and loudly celebrate what vegetables are. Inspired by the authors' personal travels and discoveries of great ethnic and street foods around the world, the dishes in V Street are packed with flavor thanks to unique (but accessible) ingredients and inventive cooking techniques that are easy to master so you can make...

"Discover new ways to serve a wide range of vegetables with this cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf"--