Vegetables have moved to the centre of the culinary stage in recent years. Even among non-vegetarians, gone is the attitude that they are 'mere accompaniments'. They are now very much seen as the heart of a meal, with meat and poultry almost relegated to being just another type of flavoring ingredient.

In the spirit of this revolution, Colin Spencer brings us a fresh new look at vegetables, both from the point of view of what are available and how to get the best from them. Each root, leaf, stem and tuber is lovingly examined: its history amusingly related; its properties, varieties and foibles investigated. Dishes both classic and innovative are also provided to pique the interest in the exotic or provide a fresh look at an old friend. There is a wealth of recipes that make the most of vegetables as main courses, as well as ways to present them as side dishes. Includes the best from over 100 types of vegetables in 300 delicious recipes