Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

Introduction -- Amaranth greens -- Asparagus -- Avocados -- Beans -- Beets and beet greens -- Broccolo and broccoli raab -- Brussels sprouts -- Cabbage -- Cardoons -- Carrots -- Cauliflower -- Celery and celery root -- Chard -- Chickpeas -- Chicories -- Corn -- Cucumbers -- Eggplants -- Fava beans -- Fennel -- Garlic -- Herbs -- Kale -- Leeks -- Lentils -- Lettuces and other salad greens -- Mushrooms -- Mustard greens -- Onions -- Parsnips -- Peas -- Peppers -- Potatoes -- Radishes -- Shallots -- Sorrel -- Spinach -- Squashes, winter -- Sweet potatoes -- Tomatoes -- Turnips -- Watercress and garden cress -- Zucchini and other summer squashes -- Apppendix.