If you're looking for advice on buying, storing, and preparing certain vegetables, Peterson covers everything from artichokes to zucchini, broken into more than sixty major vegetable sections (including dozens of more specific varieties). The vegetable entries include helpful charts and cooking timetables, as well as cross-referenced lists of recipes using that vegetable, making the book even easier to use.Then the recipes - there are more than three hundred in all. Peterson includes chapters on gratins and casseroles, grilling, pasta, braising, soups, and much more.Step-by-step techniques, captured in full-color photographs taken by the author, are included in a thirty-two-page insert.Not just for side dishes and not just for vegetarians, this book includes everything you'll ever need to know about vegetables, making it an essential reference work for food editors and professionals, as well as a personal collection of recipes for home cooks and food lovers to use in the kitchen. Read Less