Colin Spencer's Vegetable Book
Vegetables have moved to the centre of the culinary stage in recent years. Even among non-vegetarians, gone is the attitude that they are ‘mere accompaniments’. They are now very much seen as the heart of a meal, with meat and poultry almost relegated to being just another type of flavouring ingredient.
In the spirit of this revolution, Colin Spencer brings us a fresh new look at vegetables, both from the point of view of what are available and how to get the best from them. Each root, lead, stem and tuber is lovingly examined: its history amusingly related; its properties, varieties and foibles investigated. Dishes both classic and innovative are also provided to pique the interest in the exotic or provide a fresh look at an old friend. Apart from the expected range of ways to present vegetables at their best as side dishes, there is a wealth of recipes that make the most of them as main courses.
Arranged by horticultural family, there are entries on over 100 vegetables, with over 300 accompanying recipes. These range from comfortingly familiar favourites like Potage Bonne Femme, Sweet Potato Pie, Seafood Gumbo and several variations on the traditional Onion Tart to intriguing combinations such as Spinach Roulade with Red Pepper Cream, Grilled Lettuce with Blue Cheese, Fennel Tempura and Home-dried Tomatoes. Both vegetables and recipes are stunningly illustrated with full-colour photography by Linda Burgess.