What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? If you're one of the thousands of fresh-vegetable enthusiasts who finds yourself pondering these critical questions while returning from the farmers' market or produce department of your gourmet grocer, or harvesting in the bounty from your own garden, this is the book with all the answers you'll need.

Andrea Chesman is a cook and gardener who knows what it's like to be staring down pounds of vegetables and panicking about how to use them all before it's too late. Simple. Delicious. Planned to fit the season. That's the approach Chesman brings to the 175 recipes packed into this creative volume.

The vegetables are organized seasonally by crop-readiness, so you can move through the book, trying new recipes, as the growing season progresses. All the favorites — spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more — are included, along with the more unusual — artichokes, endive, rutabagas, and edamame, to name a few. There are many vegetarian options, but even when combined with meat, vegetables get top billing.

To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes that can accommodate whatever is in the vegetable basket, using such basic preparation methods as blanching, steaming, grilling, roasting, stir-frying, and braising. Once you master these recipes, you'll be amazed at the broad variety of meals you'll be able to create every month with the freshest assortments of seasonal vegetables.

The Garden-Fresh Vegetable Cookbook is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.

hardcover with jacket

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