Booklist Review
Surprises come from small publishers--in this instance, a treatise on the craft of cooking vegetables that should become a staple in every library. Underscoring her book with the insistence that vegetables need to be enjoyed in season (not as hothouse treats), Fletcher divides her text into autumn, winter, spring, and summer, plus those "green" edibles available year-round. Each of the 34 vegetable citations includes a description and notes on selection, storage, and cooking techniques. For the most part, her more than 80 recipes are simple, though some require a food processor for best results. Fletcher wisely shies away from more exotic produce (with a few exceptions) and adds her own spices in the very personalized text. ~--Barbara Jacobs
Library Journal Review
While acknowledging that more and more produce is available year-round, Fletcher ( Grain Gastronomy , LJ 8/88) emphasizes taking advantage of fresh vegetables when they are truly in season, and her recipes are grouped accordingly. Most are quick and simple, with flavor and freshness the hallmark; there are also 100 ideas for other serving suggestions in addition to the full-fledged recipes. Fletcher includes information on selection, storage, and preparation of each vegetable, but other books, from Marlene Brown's International Produce Cookbook and Guide ( LJ 10/15/89) to Jeannette Ferrary and Louise Fiszer's recent Sweet Onions and Sour Cherries ( LJ 6/15/92) have done that; her book is more valuable as a source of recipe ideas. For larger collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
