Author(s): Jane Grigson

Cooking & Food

'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - "Daily Mail". This is Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere. This editiion first published 1979.