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Kitchen

On Vegetables

$49.95

WHAT'S COOKIN':

  • cream of sunchoke soup
  • gold beets, nectarine, hazelnut & oregano
  • spring vegetable & sunflower panzanella
  • About

    The mindset that makes this cookbook completely unique is its standard to use all the plant has to offer for tonight's dinner and reuse it for tomorrow's. "The tops from yesterday's carrots can be tomorrow night's pesto," Fox claims. He's no vegetarian, and his agenda is not to turn you into one. He simply hopes to help you turn your plants into as much of a conversation piece on your plate as the protein beside it.

    Details 

    320 pages. 10 5/8 x 8 1/8 in. Hardback.