This cookbook is packed with 101 inspired recipes showcasing the history and flavors of vegetables loved around the world. Entertaining readers with his keen wit, food historian Raymond Sokolov adds a bounty of cultural background to beloved recipes such as Sichuan Spicy Tofu and American Succotash.

Provides a range of vegetable recipes from around the world while introducing simple preparation techniques, in a volume that includes such options as Sichuan spicy tofu, Spinach Mornay, and Pasta e faglioli. By the author of the James Beard Award-winning The Cook's Canon.

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