Cool Green Leaves & Red Hot Peppers: A Guide to Cooking with Fresh Vegetables

Published by Adams Media  1997, hardcover,  illustrated, index, 208 pages, condition: as new.

Providing ideas for using and cooking all parts of the vegetable, this text instructs on vegetable-based recipes that can also be used in combination with meat, fish or other ingredients. It also gives guidance on selecting vegetables for cultivation, including more exotic and unusual varieties.