Half Title Page.
1: Pantry Essentials.
3: Cabbages and Leafy Greens.
4: Vegetable FLowers.
5: Shoots and Stems.
6: Salad Leaves.
7: The Onion Family.
8: Roots and Tubers.
9: Squashes and Cucumbers.
10: Beans and Pods.
11: Vegetable Fruits.
14: Nuts, Seeds, and Oils.
17: The Recipes.
18: Soups and Salads.
20: Endive Gazpacho.
21: French Red Onion Soup with Brandy and Gruyère Croûtes.
22: Fennel Soup with Parmesan Thins.
24: Cheese, Red Pepper, and Corn Chowder.
25: Spicy Watercress Soup.
26: Lettuce Soup with Peas.
27: Potato Soup with Broccoli, Shallot, and Mascarpone Cheese.
28: Creamy Spinach and Rosemary Soup.
29: Leek, Barley, and Root Vegetable Broth with Basil Oil.
30: Celery and Celery Root Soup.
31: Turnip Noodle Soup with Cherry Pepper and Chile.
32: Carrot and Orange Soup.
33: Avocado, Cucumber, and Sorrel Soup.
34: Jerusalem Artichoke Soup with Saffron and Thyme.
35: Lentil Soup.
36: Four ways with Mushrooms.
37: Antipasti Salad.
38: Celery and Apple Salad with Blue Cheese Dressing.
39: Eggplant Salad.
40: Endive Salad with Spinach and Pears.
41: Eggplant, Zucchini, and FLageolet Salad with Mozzarella and Red Pesto Dressing.
42: Thai Vegetable Salad with Cabbage and Peanuts.
43: Squash with Cranberries and Chestnuts.
44: Warm Pasta, Kale, and Duck Egg Salad with Truffle Oil.
45: Bulgur Wheat with Okra.
46: Quinoa, Fava Bean, and Dill Salad.
47: Fennel and Goat Cheese Salad.
48: Potato Salad Niçoise.
49: Pasta, Noodles, and Rice.
50: Pasta with Asparagus and Zucchini.
51: Lemon and Asparagus Pasta.
52: Farfalle with Spinach, Avocado, Baby Plum Tomatoes, and Pumpkin Seeds.
53: Pasta with Butternut Squash, Chile, and Parmesan Cheese.
54: Ricotta and Squash Ravioli.
55: Pumpkin, Spinach, and Gorgonzola Lasagne.
56: Pasta Primavera.
57: Spicy Spaghetti with Broccoli.
58: Linguine with Baby Fava Beans, Cherry Tomatoes, and Scallions.
59: Vegetable Chow Mein with Black Beans.
60: Mixed Mushroom and Bok Choy Stir-Fry with Soba Noodles.
61: Thai Noodle Stir-Fry.
62: Split Pea, Noodle, and Vegetable Pot.
63: Four ways with Asparagus.
64: Spicy Mixed Greens and Pea Stir-Fry with Hoisin Sauce and Toasted Sesame Seeds.
65: Stir-Fried Ribbon Vegetables with Coconut Noodles.
66: Baked Vegetable and Chickpea Pilau.
67: Cinnamon, Almond, and Raisin Brown Rice Pilaf with Grilled Eggplant.
68: Vegetable Ramen Noodle Bowl.
69: Fiery Peanut and Pepper Noodles.
70: Mushroom Risotto.
71: Cashew Nut Paella.
72: Beet Risotto.
73: Traffic-Light Risotto.
74: Green Peas Pilau.
75: Vegetable Biryani.
76: Pan-Fries and Fritters.
77: Chinese Pumpkin Fritters.
78: Sweet Corn Fritters with Tomato Salsa.
79: Thai-Style Beansprout and Shredded Vegetable Fritters.
80: Cauliflower Pakoras with Carrot Raita.
81: Crushed Pea Fritters in Beer Batter with a Tomato Tartare Sauce.
82: Bean Patties.
83: Mushroom Burgers with Chips and Dip.
84: Falafel with Dill and Cucumber Dip.
85: Lentil and Carrot Rissoles.
86: Veggie Burgers with Melting Cheese.
87: Crêpes with Mushrooms, Garlic, and Cheese.
88: Zucchini, Carrot, and Gruyère Crêpes.
89: Four ways with Potatoes.
90: Potato, Celery, and Walnut Cakes with Mushrooms.
91: Warm Pea Pancakes with Grilled Asparagus.
92: Parsnip and Walnut Pancakes with Maple Butter.
93: Buckwheat Galettes with Cheese and Caramelized Onions.
94: Beet and Caraway Blinis with Sour Cream.
95: Stuffed Crêpes with Spinach, Ricotta, and Pine Nuts.
96: Ratatouille in Tomato Crêpes.
97: Potato Pancakes with Applesauce and Chive Yogurt.
98: Mediterranean Vegetable Fritters with Aioli.
99: Vegetable Spring Rolls.
100: Mixed Root Tempura with Dipping Sauce.
101: Curries, stews, and casseroles.