Vegetables: Preparing, Choosing, Cooking. with Recipes and Nutritional Informati

Consider the beautiful flavour of perfectly steamed asparagus, the crisp sweetness of a freshly picked pea, the crunch of a brilliant orange carrot, the smoothness of perfect mashed potato, the tang of rocket in a well-dressed salad, the flavour of a good tomato, and the delights of roasted capsicums and chargrilled eggplant.From nutritionist Rosemary Stanton comes a comprehensive and authoritative A to Z guide to vegetables.If you've only ever thought of vegetables as the bit part on your plate, let Rosemary convince you that they are worthy of a bigger role. As part of a balanced diet, vegetables form the backbone of good health and wellbeing.Rosemary provides all the information you'll ever need to bring plant to plate: on selection and keeping, on the best preparation and cooking methods, on nutritional properties, and offers a wealth of tips and tricks to bring out the best in each vegetable.Find out which potato is ideal for baking, boiling, frying and mashing. The difference between spring inions, shallots, green onions and scallions. How to tell bok choy from choy sum.;Also included is a guide to more exotic and unusual vegetables such as yam, bitter melon, breadfruit, salsify and purslane.With 150 simple and uncomplicated recipes to transform vegetables into salads, stir-fries, soups, side dishes, cakes and puddings, you'll have inspiration and ideas galore for delicious meals.All recipes that include fish, chicken or meat have a vegetarian alternative.Vegetables is beautifully illustrated throughout with paintings from Nerida de Jong.