Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson   Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars.    Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method.