Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma) Poultry Scott Peacock describes how Miss

Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables

in this hotly anticipated cookbook

From the age of the Silk Roads through to the mid-19th century partial shift of production to the Caribbean

London: Victor Gollancz

Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma) Poultry Scott Peacock describes how MissCombining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous