Ebook: V is for vegetables: inspired recipes & techniques for home cooks from artichokes to zucchini

If you are ready to speak the language of vegetables, Anthony helps you take the next step in the evolution of American food. He explains simple ideas and techniques that will elevate the produce you bring home into the most exciting dishes you've ever prepared. From vegetable purees and shaved raw vegetables to gratins, stews and sautéed greens, you'll never look at the farmers' market the same again.;Artichokes -- Asparagus -- Avocado -- Beans -- Beets -- Bok Choy -- Broccoli -- Brussels Sprouts -- Cabbage -- Carrots -- Cauliflower -- Celery -- Celery Root -- Chickpeas -- Collard Greens -- Corn -- Cucumbers -- Daikon -- Eggplant -- Escarole -- Fava Beans -- Fennel -- Garlic -- Ginger -- Herbs -- Horseradish -- Iceberg Lettuce -- Jerusalem Artichokes -- Kale -- Kohlrabi -- Leeks -- Mushrooms -- Nettles -- Nuts -- Okra -- Onions -- Parsnips -- Peas -- Peppers -- Potatoes -- Quince -- Radishes -- Ramps -- Rhubarb -- Rutabaga -- Salsify -- Scallions -- Shallots -- Spinach -- Swiss Chard -- Tatsoi -- Tomatillo -- Tomatoes -- Turnips -- Upland Cress -- Vidalia Onions -- Watermelon Radish -- Winter Squash -- Extra Virgin Olive Oil -- Yams -- Zucchini.;"One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home."--Provided by Amazon.com.