The countries that border the Mediterranean are alluring and diverse, and so is the multitude of Mediterranean vegetable preparations. To open up this world to the American kitchen, award-winning author Clifford Wright presents an original and comprehensive A-to-Z culinary reference work that home cooks will turn to on a daily basis. Eminently accessible and thoroughly useful, Mediterranean Vegetables includes more than 200 vegetables that are traditionally prepared in Mediterranean cookery.

Each entry describes a vegetable; explains its origins, culinary history, how to grow it, and where to get it; and provides recipes. Never before has one book collected such a wealth of information on this topic. It includes those used by home cooks every day, as well as those that are readily available but cooks often don’t know how to prepare. There are also many that you can cultivate from seed in your garden or find growing wild.

Clifford Wright offers recipes for delicious Mediterranean dishes that reflect the vegetables’ versatility: from Italy there’s Artichoke Hearts in Citrus Sauce, from Spain there’s Cabbage with Chestnuts, from Lebanon there’s Fried Eggplant with Yogurt, from France there’s Etouffée of White Beans, from Syria there’s Zucchini with Bread and Pomegranates, and more.

Mediterranean Vegetables is a must-have reference and cookbook for anyone who enjoys reading about, growing, cooking with, and eating vegetables.