Zaslavsky, Alice, <br/><br/>
In praise of veg :  a modern kitchen companion / 
 In praise of vegetables 
Alice Zaslavsky ; [photographer, Ben Dearnley] ; [illustrator, Vera Babida]. 
 - Sydney, N.S.W. :  Murdoch Books,  2020. 
 - 487 pages :  colour illustrations ;  27 cm. 
<br/><br/> Includes index. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>White. Garlic; Horseradish + wasabi; Daikon; Parsnip; Kohlrabi; Fennel; Celeriac; Cauliflower + caulini; Wombok -- Yellow. Ginger + galangal + tumeric; Lemongrass; Sweetcorn; Patty pan squash -- Orange. Carrot; Sweet potato; Butternut squash + spaghetti squash; Pumpkin -- Red. Tomato + tomatillo; Radish; Red capsicum; Rhubarb; Chilli -- Purple. Turnip + swede; Beetroot + golden beet; Radicchio + endive; Globe artichoke; Eggplant -- Brown. Onion + red onion + shallot; Potato; Jerusalem artichoke; Yams & tubers; Mushrooms + truffles -- Dark green. Spinach + silverbeet & chard + warrigal greens; rocket + nettle; Herbs; Kale & cavolo nero; Broccoli + Chinese broccoli + broccolini; Zucchini + zucchini flowers; Cucumber; Beans + bean shoots; Okra -- Light green. Leek + spring onion; Asparagus; Celery + celtuce; Lettuce + watercress; Bok choy; Brussels sprouts; Peas & snow peas; Cabbage; Avocado + bitter melon. 
<br/><br/> The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating? 
<br/><br/><label>ISBN: </label>9781760525729 
<br/><br/><label>Source: </label>16891537  ybp 
<br/><br/><label>Nat. Bib. No.: </label>GBC0D4604  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>019928862  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Natural foods)<br/>Cookbooks.<br/>Cooking (Vegetables)<br/>Vegetables.
<br/><br/><label>Subjects--Index Terms: </label>Australian 
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks<br/>Cookbooks.<br/>Cookbooks.
<br/><br/><label>LC Class. No.: </label>TX801  / .Z37 2020 
<br/><br/><label>Dewey Class. No.: </label>641.65