You will find in our guide :

20 market vegetables presented in their original form and so well photographed that they make your mouth water.

This book calms any fear of cooking and teaches us how to peel, trim and core each vegetable and so gives us all the keys necessary to be able to start cooking.

For each vegetable there are three to four simple and easy recipes of which the method is presented, photographed step by step, based on each of the 20 vegetables.

This book teaches us the nutritional qualities and dietary information of each of the vegetables, with information that is precise and accurate written by the Nutrition Department of the Institut Pasteur in Lille which is a centre of research and expertise on public and environmental health.

Equally provided is their origins and methods of production, as well as tips and ideas to help you choose and store them.

	Tomatoes	Aubergine	Peppers	Courgettes	Chicory or French Endive
	Spinach	Pumpkin	Asparagus	Leeks	Cauliflower and Broccoli
	Carrots	Turnips	Cucumber	Celeriac	Green Beans
	Mushrooms	Fennel	Cabbage	White Beans	Potatoes

Just another book of cooking recipes? Non….   This is a book about the way to cook the most commonly known vegetables… Clear and educational, it is written and illustrated like a “lesson” book keeping in mind cooking novices, single people and all those who until now didn’t know beans except those found in tins. It is also for the seasoned cook who is looking for ideas on delicious accompaniments. The authors are just as original: an artist passionate about cooking and balanced eating for her children and an ex-single sportsman, concerned about his body and his appearance but a long time member of pizza takeaways… This book is therefore not a pretty collection of recipes that are sophisticated and unapproachable by mere mortals, it is more a guide of everyday recipes that are simple to follow with storecupboard ingredients you already have. 95 recipes of cooking guaranteed a success !

Approved by the Institut Pasteur of Lille

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