Helpful Score: 1
This is a great resource. All vegetables and fruits are alphabetically organized. The author includes color photographs of the vegetables and fruits and prepared dishes. She includes advice for buying and storing produce, preparation and use suggestions, nutritional information and recipes. This is a real how to guide for cooking with new and unfamiliar vegetables. Those artichokes and jicama that you have been curious to try will not be so intimidating. The author includes plenty of serving suggestions and recipes that are flexible enough so that you can put your own twist to each recipe. If you are the cook who likes exact instructions, all the recipes are easy to follow, and will appeal to a variety of audiences. Many of the recipes are versatile in that the author includes suggestions to alter the recipes to please both vegetarians and meat eaters. The vegetarians can include tofu and meat eaters can include diced chicken to the tortilla wraps with cabbage and Asian dressing. There are great ideas for healthy lunches that are easy to tote to work. I enjoyed the quinoa, black bean, and cucumber salad and the lime, avocado, and cranberry salsa which jazzed up my turkey sandwich. There are also plenty of recipes for main dishes and desserts.
