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A Passion for Vegetables - Simple and Inspired Recipes from Around the Globe
by Paul Gayler
The Lyons Press
ISBN 1-58574-536-7
Published June 2003 - Softcover - 176 pages - $19.95

We all know we're supposed to eat more vegetables in our diets, so what's the problem?  With so many different vegetables out there, it's hardly a case of "I don't know what to have."  Chef Paul Gayler has a wonderful selection of veggie dishes from all over the planet, so now there's no excuse.  In this book we have the following to choose from: Starter's Orders (Shoots & Thistles, and Salad Leaves); Main Courses (Fungi and Vegetable Fruits); On the Side (Pods & Seeds, and Cabbage Family, and Onion Family), and Just Desserts (Squashes).  Please read the Introduction as it's full of useful information about buying and storing vegetables and how to make the most of them.  The more care you take in selecting your produce, the better your meals will taste.  I really fancy these recipes: Morel, Garlic, and Roasted Onion Broth; Beet Tzatziki (as a dip); Sweet Potato Methi (Fenugreek); Red Pepper Spaetzle with Melting Gruyère; Saffron-Braised Potatoes with Paprika, and Turnip Sauerkraut.  The worst-sounding recipe?  Imagine this!  Caramelized Onion and Balsamic Ice cream.  I found many recipes a little exotic and often wondered what you'd serve with some of them.  Such as Roasted Kohlrabi with Pancetta and Garlic and Thyme Dressing, or Kumera with Tequila, Maple and Passionfruit Glaze, or even Fava Bean, Potato and Ricotta Polpettone with Salsa Verde.
See my reviews of Chef Gayler's A Passion for Cheese and A Passion for Potatoes and Raising the Heat.
Beautifully and partially illustrated.  No nutritional guides.
Conclusion - Full of ideas to try for yourself.  Vegetables don't have to be boring.