This encyclopedic volume is a season-by-season guide to cooking vegetables Italian style. Arranged by season (spring, summer, fall and winter), each section in the book includes information about planting, growing and harvesting a wide variety of vegetables—or selecting them from the farmers’ market—and then using them in home-cooked dishes. Four hundred recipes, organized by ingredient within its optimal growing season, offer delicious ways to cook more than 40 different types of vegetables in simple, crowd-pleasing dishes that maximize flavor. Hardcover, 432 pages.
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