This is a big, adventurous vegetable cookbook.
Christopher Kimball's Milk Street project places an emphasis on careful recipe writing to allow cooks to stretch themselves with flavors and techniques they may not have previously used.
In this book that means offering dishes such as gochujong-glazed potatoes; charred kale with garlic, chilies, and lime; stir-fried mushrooms with asparagus and lemon grass; or broccoli with scallions, miso, and orange.
Recipes are arranged by course or preparation method, but a helpful, easy-to-use index at the front allows you to find all the ways you can use artichokes, say, or peas.
Hardcover. Color photographs throughout.